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Fois Gras Stuffed Chicken

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Fois Gras Stuffed Chicken
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Fois Gras Stuffed Chicken
dinner menu |  dessert menu |  rooftop sundays |  game days |  chef friscia

Seared Scallops
 Enjoy the freshest tastes of the season off the dinner menu. Chef Friscia selects ingredients when they are at their peak so the dishes are always top quality: Winter is highlighted by stews or roasts such as "coq au vin," while summer fare uses in season ingredients for dishes such as Tortelloni Asparagi and Caramelized George's Bank Scallops.

For a taste of every aspect of the chef's fine cuisine, from the appetizers to desserts, we offer a tasting menu on Fridays and Saturdays. You choose from a three- or four-course menu with a selection of six to 10 dishes per course.

Picolo  |   Mezzo  |   Piu Grande Di Mezzo

Gorgonzola Dolce Latte, Humbolt Fog
Manchego cheese plate Maracona almonds/toasted walnut bread
$18.00

Duo of Foie Gras
Seared/torchon Frisee salad/truffle ginger vinaigrette Fig anise toast point
$18.00

"Menage a Trois"
Fritto misto of calamari/scallops/prawns Meyer lemon aioli
$18.00

Fire Roasted Prawns
Romesco sauce/fennel salad
$18.00

Sicilian Shrimp & Crab Cake
Frisee salad/orange sherry aioli
$18.00

Steamed Mussels & NZ Clams
Basil/tomatoes/garlic/ciabatta bread
$18.00

Tortelloni Asparagi
Sautéed prosciutto/garlic/sage/cream sauce
$18.00

Serious Mac-n-Cheese Fonduta
Macaroni/Nueske bacon/Gruyere/Appenzellar
$18.00

Vodka Penne
Rock shrimp/garlic/shot of ketel 1/parm
$18.00

Risotto/ORS
Garlic/porcinis/spinach/parm
$18.00


Paul Oakenfold
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