THE PAINTER’S PALETTE
Inspired by the paintings of Claude Monet, Chef Moro has taken an impressionistic approach to the culinary arts. He has carefully created a “palette” of tastes to reflect and enhance the seasonal flavors of our local harvest. Chef encourages you to explore a wide spectrum of flavors by choosing the “tasting menu” option listed below.
Four-Course Tasting Menu
Five-Course Tasting Menu
Or
Four-Course Wine Pairing
Five-Course Wine Pairing
FIRST
Salad à la Niçoise with Olive Oil Poached Tuna and Lemon Vinaigrette
Fried Oysters with Baby Spinach and Brie Dressing
Charred Rare Sushi Grade Marlin with English Cucumber and Eggplant Salad and Sauce Tahini
Beef Carpaccio, Organic Greens, Treviso Radicchio, Balsamic Vinaigrette, Mostarda and Parmesan Reggiano
Chesapeake Bay Soft Shell Crab with Potato Frites, Lemon and Chile Aïoli and Pea Shoot Salad
SECOND
Corn Soup with Lobster Raviolis, Sweet Basil, Spicy Brioche Crouton and Truffle Oil
Crispy Roasted Duck Confit with Baby Turnips, Watercress, Frisée and Fresh Orange Segments
Sun Dried Tomato Pesto Marinated Halibut with Lemon Spaghetti
Moroccan BBQ Pork Belly with Seedless Watermelon and Micro Greens
Hudson Valley Foie Gras, Vanilla Roasted Pineapple, Brioche and Sweet Cherries
THIRD
Wasabi Pea Crusted Ahi Tuna with Jasmine Rice, French Breakfast Radish and English Cucumber Salad, with a Wasabi Mirin Vinaigrette
Poached Turbot with New Potatoes, Cauliflower and Citron Tarragon Butter
Pistachio Crusted Wild Striped Bass and Alaskan King Crab Meat with Sautéed Sweet Potatoes, Chinese Cabbage, Lemon Beurre Blanc and Red Chile Oil
Maine Lobster with Sautéed Greens, Spaghetti Squash,and Lemon Chili Vinaigrette
Cocoa, Cinnamon and Cayenne Venison, Crème Fraîche Spinach, Boulangère Potatoes and Chocolate Blackberry Mole Sauce
Sliced Beef Tenderloin with Braised Oxtail, Foraged Mushroom, Truffle Custard and White Asparagus
“Colorado Lamb Cooked Two Ways”
Roasted Rack Chop and Slow Roasted Lamb Shoulder with Ratatouille and Orzo
CHEESE COURSES
(Cheeses Acquired from the Formaggio Kitchen, Cambridge, MA)
Bayley Hazen Blue (USA)
With Port Wine Gelée, Sliced Pears and Mint
Bergkase Selun (Switzerland)
With Sliced Prosciutto and Dried Fruit Mostarda
Garrotxa St. Gil (Spain)
With Roasted Tomatoes, Olives, and Micro Greens
A SWEET ENDING
Bittersweet Chocolate and Croissant Bread Pudding
Vanilla Crème Brûlée with Almond Biscotti
Mood Altering Warm Chocolate Cake with Bourbon Ice Cream and Toasted Walnuts “Because You Deserve It”
“A Palette Cleansing Cold Plunge”
Trio of Sorbet with Fresh Fruit and Just a Few Small Cookies
Apple and Dried Apricot Poupeton with French Vanilla Fig Ice Cream
Chocolate Truffle Cheesecake with Chambord Cream
Executive Chef
Edward J. Moro
