DINNER

FIRST COURSE

Chilled Lobster Gazpacho
cucumber, cilantro, onion confit
14.

Roasted Sweet Corn Soup
lump blue crab, chipotle & smoked bacon, crème fraïche
12.

Butter Poached Maine Lobster
sweet corn, creamy polenta, orange coriander beurre blanc
24.

Jumbo Lump Blue Crab Cocktail
tomato, avocado, passion fruit
16.

Hama Hama & Blue Point Oysters
on the half shell, three accompaniments
14.

Spicy Tartare & Seared Sashimi Tuna
hawaiian pink sea salt, citron vinegar
16.

Japanese Kanpachi Crudo
baby jalepeno, mint & cilantro, citrus salsa
18.

Meyer Lemon Risotto
grilled shrimp, celery puree, lemon confit
16.

Potato Parmesan Gnocchi
oven dried cherry tomatoes, niçoise olives, pea shoots
12.

A Trio of Hudson Valley Foie Gras with Fruit
torchon & vanilla scented pear ~ brûlée & green apple
~ brochette & grilled stone fruit
22.

SALAD

Farming 101 Organic Heirloom Tomatoes
fresh basil, madrona ranch evoo
12.

Caesar, tapenade crostini
6 year old parmigiano-reggiano
10.

Baby Lettuces & Rainbeau Ridge Goat Cheese
clementines, citron vinaigrette
12.

Bacon & Egg, baby arugula & fresh herbs
panko crusted farm egg & prosciutto
10.

MAIN COURSE

Line Caught Halibut Fillet
fingerlings, bluefoot mushrooms, sauce bonne femme
32.

Oven Roasted Wild King Salmon
black truffle, caramelized cauliflower, cauliflower puree
30.

Montauk Point Fluke Fillet
grape tomatoes, soy beans & leeks, orange soy
32.

Seared Diver Sea Scallops
asparagus puree, prosciutto crisp, garden vegetable orzo
32.

Organic Hudson Valley Chicken
leek puree, mashed potatoes, honey vinegar sauce
28.

Grilled Berkshire Pork Chop
gingered peaches & rhubarb, spinach spaetzle
32.

Roast Breast & Confit Leg of Duckling
baby turnips, fresh porcini, orange gastrique
32.

Beef Filet Mignon ‘Steak & Eggs’
farmhouse quail eggs, wild mushroom puree
38.

Rack of Free Range Lamb
braised lamb ravioli, fennel puree
& baby fennel, lamb jus
36.

Sirloin Steak of Naturally Raised Organic Beef
roasted garlic & fines herb crust, fingerlings
38.

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CHEF’S TASTING MENU
Sunday thru Thursday

Dinner 85.
with wine 125.

Amuse Bouche
~
Line Caught Halibut Fillet
fingerlings, bluefoot mushrooms, sauce bonne femme
~
Butter Poached Maine Lobster
creamy polenta, orange coriander sauce
~
Slow Roasted Hudson Valley Berkshire Pork Belly
pear puree, caramelized onions
~
Sirloin Steak of Naturally Raised Organic Beef
roasted garlic & fines herb crust, fingerlings
~
A Tasting of Crabtree’s Kittle House Desserts

–––•–––

THREE COURSE DINNER MENU  38.

Lobster Bisque
maine lobster, chive crème fraïche
or
Local Field Greens & Anjou Pear
maple-soy vinaigrette
~
Pan Roasted Wild King Salmon
roasted red bliss potatoes, haricot verts, romesco sauce
or
Grilled prime skirt steak
broccolini, mashed potatoes, red wine sauce
~
Crème Brûlée
or
Three Chocolate Terrine
sun-dried cherry sauce

Executive Chef Kevin Bertrand