1. No category

Mas (farmhouse)
Sunday, December 28, 2014

Roasted Carrot & Parsnips with Pickled Kumquats
Chive Aioli, Arugula & Gingerbread Crumble in a Shallot Vinaigrette
Or
Roasted Beet Salad with Pressed Duck Leg
Beet Marmalade, Candied Pecans, White Chocolate & Goat Cheese Mousse

Herb Dusted Fluke with Braised Escargot & Savoy Cabbage
Roasted Cauliflower in a Saffron- Lemon Emulsion
Or
Roasted Turbot with Huitlacoche Purée
Chorizo- Apple Ragout, Hedgehog Mushrooms & Maple Gastrique

Roasted Goffle Road Farm Chicken with Sunchoke & Thyme Purée
Crispy La Ratte Potatoes, Smoked Maitake Mushrooms & Espresso Sauce
Or
Roasted Squab with Brown Butter Chestnut Purée
Marinated Swiss Chard, Black Trumpet Mushroom Stew & Persimmon Gastrique

Eighty-Eight Dollars
A Six-course Chef’s Menu is Available for One Hundred Thirty Dollars
 Perigord Truffles may be added to any dish for a $30 supplement
recommended dishes marked with this symbol 
Chef Galen Zamarra Chef de Cuisine Jeanne Jordan
Appetizers

Wild American Malossol Caviar
Toasted Brioche, Crème Fraiche & Shallots
Hackleback $42 – ½ oz $84 – 1 oz
Paddlefish $38 – ½ oz $76 – 1 oz

Yellowfin Tuna l’Occidental
Flashed with Beurre Noisette & Crispy Shallots
$22
Smoked Swordfish Belly with Brown Butter Watercress Purée
Roasted Red Kuri Squash, Yogurt Foam, Pomegranate & Honey Vinaigrette
$22
Beef Tenderloin Tartare with Pickled Mustard Seeds
Charcoal & Parmesan Crackers, Black Garlic Oil & Cured Egg Yolk
$23
Celery Root & Marcona Almond Soup with Butter Poached Lobster
Chives & Toasted Almond Foam
$21
Entrees

Roasted Turbot with Huitlacoche Purée
Chorizo- Apple Ragout, Hedgehog Mushrooms & Maple Gastrique
$44
Potato Gnocchi with Fontina Cheese
Pioppini Mushrooms, Glazed Snap Peas, House- Made Lardo & Lemon
$38
Roasted Wild Striped Bass with Wild Mushroom Stew
Halian White Polenta & Truffled Mushroom Sauce
$44
Roasted Goffle Road Farm Chicken with Sunchoke & Thyme Purée
Crispy La Ratte Potatoes, Smoked Maitake Mushrooms & Espresso Sauce
$44
Braised Beef Short Ribs with Flageolet Bean Ragout 
Applewood Smoked Bacon, Horseradish- Glazed Winter Vegetables & Crispy Salsify
$46
Mas (farmhouse)
Desserts
$16

Gingerbread Cake with Eggnog Ice Cream
Cranberry Compote & Candied Orange
Chestnut Mousse with Dark Chocolate Crémeux
Caramel Gelée & Spiced Meringue
Mascarpone Cheesecake over Meyer Lemon Chiffon Cake
Huckleberry Compote & Honey Ice Cream
Hazelnut Dacquoise with Milk Chocolate Crémeux
Candied Cara Cara Orange & Cinnamon Crème Fraîche
Pumpkin Layer Cake with Caramelized Apples
Toasted Pepita Seeds & Butterscotch Bourbon Ice Cream
House-Made
Pear, Concord Grape or Almond Sorbet
Rum Toffee, Honey or Butterscotch Bourbon Ice Cream
$5 per scoop
Pastry Chef Maritza Aranda Blum
Artisanal Domestic Cheese Selection
Choice of three $18/ five $30

Vermont Butter Creamery “Coupole”
Websterville, Vermont
Pasteurized goat's milk, aged thirty days.
Consider Bardwell “Manchester”
West Pawlet, Vermont
Raw goat’s milk, aged three months.
Spring Brook Farm "Tarentaise"
Reading, Vermont
Raw cow's milk, aged one year.
Cellars at Jasper Hill "Bayley Hazen Blue"
Greensboro, Vermont
Raw cow's milk, aged three months.
Sweet Grass Dairy "Green Hill"
Thomasville, Georgia
Pasteurized cow's milk, aged three weeks.
Meadow Creek, “Grayson,” Galax, VA
Raw cow’s milk, aged five months.
Three Corner Field Farm, "Frère Fumant," Shushan, NY
Raw sheep's milk, aged
