Hamptons Chic

Menu

• Hors d’Oeuvre
  • Peconic Bay Scallops with Blood Oranges and Fennel
  • Roasted Golden Beets with Goat Cheese, Basil, and Balsamic
  • Duck Prosciutto with Parmesan and Dried Cherries
  • Venison Carpaccio with Fried Oysters and Roasted Garlic Aïoli
  • Tuna Tartare with Chiles, Wasabi, and Crispy Ginger
  • Champagne Charles de Monrency Reserve NV
• Dinner
  • Seared Hudson Valley Foie Gras with Porcinis, Jerusalem Artichokes, and Pickled Cranberries
  • Trimbach Riesling Reserve 2011
  • Diver Scallops with Cauliflower Risotto, Saffron Mussel Broth, and Micro-Tarragon
  • Macari Vineyards Katherine's Field Sauvignon Blanc 2014
  • Gnocchi with Maine Lobster, Brussels Sprout Leaves, and White Truffles
  • Soliste L’Age D’Or Chardonnay 2011
  • Smoked Cocoa–Braised Beef Cheeks with Parsnip Fondue, Puffed Farro, and Celery Leaves
  • Arcanum di Toscana 2009
  • Cheese Course > Wisconsin Bandaged Cheddar with Butternut Squash, Mint, and Pumpkin Seed Brittle
  • Trimbach Vendanges Tardives Pinot Gris Reserve 2000 
  • Citrus Textures
  • Trimbach Vendanges Tardives Pinot Gris Reserve 2000
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  • Wines generously provided by producers Trimbach, Arcanum, Macari, and Soliste; and distributors Metro Wines, Massanois Imports, and Esprit du Vin.