Upstate in the Big Apple Wed,11.04.2009 07:00 pm
Seared Five-Spice Scallops with Corn Milk, Candied Cucumbers, and Crispy Cilantro
Lobster Claw Salad with Tarragon Profiteroles
Duck Confit Meatballs with Honey-Poached Cranberries and Dijon Soubise
Hamachi Crudo with Truffled Saratoga Potato Chips and Celery Root Purée
Tomato and Buffalo Mozzarella Push Pops with Minus 8 Wine Vinegar
Steamed Pork Belly Buns with Pickled Radishes
Guinea Hen Galantine with Fig Relish and Ginger–Spice Bread
Chile Spice–Rubbed Lamb Loin with Coach Farms Goat Cheese, Habañero–Cherry Jelly, and Rosemary Brioche
Deviled Duck Eggs with Little Seed Gardens Pea Shoots, Crispy Pancetta, Maple–Macadamia Brittle Dust, and White Balsamic Vinegar Reduction
Trout Duo > Crisp Trout Fillet with Cinderella Pumpkin Sauce, and Champagne-Poached Trout Roulade with Lobster Mousseline, Pinot Noir Beurre Rouge, and Lemon–Autumn Lentil Polenta
Bacon-Wrapped Manchester Farms Quail with Beet-Poached Quail Eggs, Foie Gras–Braised Baby Carrots, and Apricot, Pistachio, and Chanterelle Butter
Pan-Roasted Deckle of Beef with Spiced Pear and Squash–Stuffed Sheldon Farms Potato Croquette, Caramelized Bone Marrow, Parsnip Pearls, Garlic–Parsley Purée, and Veal Reduction
Pear–Almond Tart with Ginger Ice Cream