mu Sample Menu Winter Prix Fixe First Course Main Course Winter

mu
Sample Menu
Winter Prix Fixe
American Paddlefish
Siberian Sturgeon
White Sturgeon
Galilee Osetra
ounce 60; half ounce 35
ounce 175; half ounce 90
ounce 190
ounce 210
Chilled LiV potato vodka to accompany (add 10)
NINETY
Spring Creek oyster, Duxbury, MA
Wellfleet oyster, Wellfleet, MA
First Course
FOUR DOLLARS EACH
“Egg drop soup” with chicken consommé, egg yolk,
charred scallions, soy milk skin and soy gel
Apple Street Farm greens with roasted beets, onion
soubise, sunflower, hazelnut vinaigrette and carrotcardamom ice cream
Roasted Hudson Valley foie gras with caramelized banana,
arborio purée, foraged mushroom and cacao powder (add
10)*
Winter Degustation Menu
ONE HUNDRED TEN
VINTNER’S TASTING
Four wine pairings 65
Six wine pairings 85
Four seasonal juice pairings 35
2006 WESTPORT RIVERS, “CUVÉE RJR,” BRUT, WESTPORT, MA
Warm Wellfleet oysters with smoked bone marrow, faux
gnocchi, samphire and vermouth*
Butter poached Casco Bay lobster with sugar pumpkin
mousse, Maine mussels, and red curry
Seared diver scallop with shad roe, 17hr Berkshire pork
jowl, little clams, native pine and roasted garlic*
2010 DOMAINE DE LA BERGERIE “LE CLOS DE LA GIRDARDIÈRE”,
COTEAUX DU LAYON RABLAY, LOIRE
Roasted squab breast with maple roasted parsnip, liver
mousse and Asian pear: mostarda, en gelée and raw
Foie gras “torchon” with a black truffle veil, black walnut
powder, crispy caramelized onions, kumquat- Sauternes
reduction
Main Course
2010 COGNARD, “LE VIEUX CHATEAU”, PREMIER CRU, MONTAGNY, BURGUNDY
Whole roasted Long Island duck for two with
chestnut soufflé, parsnip coffee purée, Beluga lentil
ragout and spiced jus (add 20)*
Montauk tilefish with fennel compressed and braised,
yuzu, walnut and plankton fumé
Guinea Hen; slow poached and roasted with black
truffle-turnip “risotto,” pear purée, fresh juniper
and foie gras jus
Cassoulet du Languedoc with roasted lamb loin,
sweetbreads and herb sausage; fermented heirloom Maine
beans and black garlic
Maine beef tenderloin with carrot-argan purèe,
foraged mushroom, bone marrow custard and
spring garlic*
OFFLEY, “TEN YEAR,” TAWNY
Butter poached Maine lobster with hearts of palm
and Madras, grapefruit and roasted cashew paste
(add 20)*
CESAR FLORIDO, MOSCATEL ESPECIAL, JEREZ, SPAIN
2007 DOMAINE DE LA VIELLE JULIENNE, "CLAVIN ,” COTES-DU-RHONE
Grand Fromage
Caramel pots de crème with spiced carrot cake and burnt
orange ice cream
East Coast Halibut with rose water, pommelo and
lime- lychee beurre blanc*
Degustation of Vegetables
Hot smoked Scottish salmon with Apple Street
Farm little radishes, warm horseradish cream and
Boston baked beans
Chef McClelland’s Tasting Journey*
Roasted saddle of venison with macerated winter
fruits, marcona almonds, braised red cabbage and
apple*
ONE HUNDRED
TWO HUNDRED
VINTNER’S TASTING ONE HUNDRED THIRTY
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DEGUSTATION AND JOURNEY MENUS ARE OFFERED FOR THE ENTIRE TABLE