Eleven Madison Park
Restaurant Menu
F I R S T C O U R S E
A P P E T I Z E R S
Roasted Heirloom Beets with Lynnhaven “Chèvre Frais”, Nasturtium and Olio Verde
Ceviche of Diver Scallops and Nova Scotia Lobster with Orange and Tarragon
Salad of Peekytoe Crab with “Légumes Verts” and Madras Curry
Marbre of Wild Scottish Langoustines with Sauce Escabèche
Terrine of “Êlevages Périgord” Foie Gras with Port Gelée, Golden Raisins and Hazelnuts
Gnocchi of La Ratte Potatoes with Celery, Lemon Confit and Cured Sardines
Consommé of Hawaiian Blue Prawns and Maine Diver Scallop with Green Apples and Ginger
Poached Knoll Krest Farm Egg with Everglades Frogs’ Legs, Chanterelles and Alba Truffles ($65.00 supl.)
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S E C O N D C O U R S E
F I S H A N D C R U S T A C E A N S
Scottish Salmon “Mi-Cuit” with Fennel and Fleur de Sel
Wild Atlantic Halibut with Butternut Squash, Chestnuts, Brussel Sprouts, Pearl Onions and Pancetta
Slow Cooked Loup de Mer with Saffron Fumet and “Petit Ragoût de Fruits de Mer”
Lasagne of Butter Poached Nova Scotia Lobster with Satur Farms Spinach and Alba Truffles ($75.00 supl.)
M E A T A N D P O U L T R Y
Elysian Fields Farm Lamb with Sicilian Pistachios and “Pimentos de Piquillo”
Fischer Farm Suckling Pig Confit with Cipollini Onions, Plum Chutney and Five Spice Jus
Black Angus Beef Tenderloin “Poêlé” with Braised Oxtail and Sauce Bordelaise
Poached Organic Poularde “En Consommé” with Black Truffle Potato Mousseline
Glazed California Muscovy Duck with Lavender-Honey and Spices (for two)
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PRIX-FIXE
76.
T A S T I N G M E N U S
A Q U A T I C
Amuse-Bouches
Scottish Langoustine
“En Gelée de Bouillabaisse” with Osetra Caviar
Nova Scotia Lobster
Poached with Butternut Squash, Caramelized Chestnuts and Brussel Sprouts
Or
Alba Truffles
Risotto “Acquerello” with Hawaiian Prawns and Sea Urchin ($65.00 supl.)
Loup de Mer
“À la Vapeur” with Velouté of Maine Scallops, Bouchot Mussels and Lemongrass
Fromage
Lynnhaven Chèvre with Capezzana Olive Oil, “Mignonette de Quatre Baies”
Pineapple
Roasted with Sheep’s Milk Yogurt Cheesecake, Kafir Lime and Frozen Coconut
Mignardises
95.
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G O U R M A N D
Amuse-Bouches
Fantasy of Eggs
Sea Urchin, Knoll Krest Farm Egg and Osetra Caviar
Turbot
Slow Cooked with Mussels, Clams, Scallops and “Jus de Coquillages aux Épices”
Nova Scotia Lobster
Poached with Orange Carrot Nage
Or
Alba Truffles
Lasagne with Nova Scotia Lobster ($65.00 supl.)
Wild Scottish Partridge
“Poêlé” with sautéed Foie Gras “Pain d’épices”, Apples, Butternut Squash and Chestnuts
Four Story Hill Farm “Queue de Veau”
Glazed with Coffee and Meyer Lemon
Fromage
Lynnhaven Chèvre with Capezzana Olive Oil, “Mignonette de Quatre Baies”
Chocolate-Hazelnut
Soufflé with Gianduja Ganache and Espresso Bean Ice Cream
Mignardises
120.
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Our Tasting Menus are Offered for Your Entire Table
D E S S E R T S
Chocolate-Peanut
Tart with Peanut Butter Caramel
And Brandied Cherry-Chip Ice Cream
Honey Crisp Apple
French Toast with Bacon Streusel
And Maple Pecan Ice Cream
Sheep’s Milk Yogurt
Cheesecake with Roasted Pineapple,
Kaffir Lime and Frozen Coconut
Caramel
Coulant with Local Raspberries
And Salted Caramel Ice Cream
Black Mission Fig
Tart with Toasted Almond Cake, Fresh Chèvre
And Red Wine Ice Cream
Chocolate-Hazelnut
Soufflé with Gianduja Ganache
And Espresso Bean Ice Cream
C H E E S E
Brillat Savarin - France
Mushrooms, Straw, Triple Crème Raw Cow’s Milk
Tarentaise Fermier Maxi - France
Cakey Interior with Notes of Fines Herbs, Raw Goat’s Milk
Pyrenées Brebis - France
Grassy and Silky, Raw Sheep’s Milk
Appenzeller - Switzerland
Piquant, Dense, Raw Cow’s Milk
Cave Aged Gruyère - Switzerland
Nutty, Earthy and Firm, Raw Cow’s Milk
Urner Bergkäse - Switzerland
Rustic and Rubust, Raw Cow’s Milk
Hoch Ybrig - Switzerland
Peppery and Rich with a Butterscotch finish, Raw Cow’s Milk
Bergkäse Selun - Switzerland
Strong Farm Aromas, Creamy, Semi-soft Cow’s Milk
Fourme d’ Ambert - France
Rich, Assertive and Crumbly Blue, Raw Cow’s Milk
PLEASE NOTE: All menu items and prices are subject to change.
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