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Restaurant Menu


Austrian

Appetizers

Roasted Sweet Organic Beets, Horseradish Fromage Blanc
and Toasted Pumpkin Seed Dressing
9.

Carinthia "Schlutzkrapfen" High Altitude Austrian Cheese Ravioli
with Harvest Corn Sauce and Smoked Wild Mushrooms
11.

Oxtail Consommé with Bone Marrow Dumpling and Fresh Lovage
10.

Entrées

Japanese Yellowtail with Austrian Crescent Potato
Leaf Spinach, Belvedere Vodka and Oscetra Caviar
35.

Port Wine Glazed Venison with Brussels Sprouts
Braised Salzburger Red Cabbage and Huckleberry Sauce
32.

Braised Tender Beef Cheeks in a Zweigelt Wine Sauce
with Garlic Chive Späetzle, Carrots and Baby Turnips
Cooked in Tahitian Vanilla
29.

Veal Wiener Schnitzel with Austrian Crescent Potatoes
Cucumber Salad, Mixed Greens and Lingonberries
30.

Boiled Beef "Kavalierspitz" Served with Traditional Garnishes
Leaf Spinach, Apple-Horseradish
28.

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Modern Eclectic
Appetizers

Organic Mesclun Salad with Herbed Goat Cheese, Spiced Pecans,
and Sherry Vinaigrette
9.

Diver Sea Scallop and New England Crabmeat with
Paradeiser Coriander and Fresh Lemon Thyme Sauce
16.

Freshly Harpooned Sashimi Quality Bluefin and Hamachi Tuna,
Key Lime Pickled Onion
Pumpkin Seed Oil and Sesame Mustard Dressing
14.

Entrées

Maine Day Boat Lobster with Sunchoke, Mango, Hon-Shimeji Mushrooms
and a Saffron Curry Broth
32.

Nantucket Wild Striped Black Bass with Japanese Rice, Smoked Trout
Cremini Mushrooms, Pearl Onion and Artichokes
30.

Chestnut Honey Glazed Long Island Duck Breast
with Quince Purée, Black Trumpet and Pomegranate Glazed Apples
31.

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Tasting Menu

Freshly Harpooned Sashimi Quality Bluefin Tuna and Hamachi with Key Lime Pickled Onion
Organic Roasted Beets and Horseradish Fromage Blanc

Or

Rabbit Salad with Hudson Valley Foie Gras
Pickled White Asparagus and Riesling Vinaigrette

Or

Waltz of Appetizers
Kumamoto Oyster with Apple Mint Gelée,
Foie Gras Terrine with Crisp Porcini
Japanese Yellowtail with Wasabi Tobiko, Crisp Portuguese Sardine

~~~ 

Gently Heated Wild King Salmon with Styrian "Wurzelgemüse"
Apple Rosemary Purée and Horseradish-Chive Sauce

Or

Maine Day Boat Lobster with Roasted Sweet Organic Beet Fettuccine
Baby Beets Cooked in Tahitian Vanilla and Hon-Shimeji Mushrooms

Or

Almond Crusted Halibut with Kohlrabi Purée
Roasted Baby Beets, Confit of Fennel and Porcini Mushrooms

~~~   

Whole Roasted Suckling Pig with Braised White Wine Cabbage
and Root Vegetables

Or

Roasted Rack of Colorado Lamb with Pumpkin Barley,
Glazed Cippolini Onion and Sweet Potato Purée

Or

Veal Wiener Schnitzel with Austrian Crescent Potatoes
Cucumber Salad, Mixed Greens and Lingonberries

~~~   

Quince Soup with Elderberries and Elderflower Sorbet

 ~~~ 

Hot Exotic Fruits with a Honey Cloud & Star Anis Ice Cream

Or

Austrian Chocolate Hazelnut Soufflé with Kumquats, Clementines and Chocolate Ice Cream

~~~   

Eighty-Five Dollars

One Hundred Fifty-Five Dollars with Wine Pairing

Nine Course Chef's Degustation Menu is Available Upon Request


 

PLEASE NOTE: All menu items and prices are subject to change.

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