Pre-Theater Menu
Our Pre-Theater Menu is recommended as a $125 Three Course Prix Fixe. Select a First Course, Second Course, and Dessert. Three Course wine paring $52. The Pre-Theater Menu is served two hours prior to curtain
Seafood Prelude
Grand Tier Smoked SalmonUS$ 39,00
applewood-smoked salmon, classic accompaniments, pumpernickel crisp
Chilled Shellfish Platter*US$ 62,00
shrimp (3), east coast oysters (3), 1/2 lobster, market ceviche, mignonette, dijonnaise, and gin cocktail sauce; $10 PF supplement
Classic Osetra Caviar*US$ 175,00
nutty, buttery flavor, soft texture; 30-Gram Portion with Traditional Accompaniments
Royal Osetra Caviar*US$ 205,00
rich amber to deep gold, nutty, buttery; 30-Gram Portion with Traditional Accompaniments
First Course
Smoked Carrot Ginger SoupUS$ 36,00
vadouvan labne, candied hazelnuts
Arugula & Mizuna SaladUS$ 36,00
caramelized pear, pomegranate vinaigrette
Colossal Lump CrabcakeUS$ 49,00
kohlrabi slaw, preserved lemon; $10 PF supplement
Roasted Honeynut SquashUS$ 32,00
snapdragon apple mostarda, pepitas
Pâté en Croûte de CanardUS$ 42,00
pickled mustard seed, kumquat jam, pistachio; $8 PF supplement
Bison Carpaccio*US$ 38,00
micro arugula, cured egg yolk, tête de moine fleuret, gaufrette potato
Second Course
Nova Scotia HalibutUS$ 65,00
cauliflower, PEI mussels, brown butter jus
Arctic Char*US$ 63,00
sunchokes, swiss chard, zhoug
Roasted ½ ChickenUS$ 63,00
brussels sprouts, kabocha squash, apple cider jus
Lobster RavioliUS$ 74,00
sauce américaine, baby fennel; $12 PF supplement
Dry Aged NY Striploin*US$ 74,00
braised beef cheek, caulilini, potato pavé; $12 PF supplement
Veal Osso BuccoUS$ 72,00
pommes aligot, haricot vert, cippolini onion; $10 PF supplement
Wild Mushroom RisottoUS$ 62,00
black truffle, king trumpet, comté crisp
Sides for the Table
fall market vegetable medleyUS$ 20,00
pommes aligotUS$ 18,00
brussels sproutsUS$ 20,00
Local and Artisanal Cheese
Selection of 4 Cheeses $42; $10 PF supplement
Alpha Tolman
Style: Alpine; Origin: Jasper Hill Farm's Anderson Herd, Greensboro, VT; Milk: Unpasteurized Cow's; A buttery, fruit and nut flavor when young, developing bold meaty, caramelized onion flavors as it matures. The texture is dense and pliant.
Europa
Style: Dutch Gouda; Origin: Arethusa Farm Dairy, Litchfield, CT; Milk: Pasteurized Cow's; Classically Dutch, featuring a smooth, dense paste and wispy aromas of butterscotch and toasted nuts fading into a savory, brothy flavor.
Bayley Hazen Blue
Style: Natural Rind, Blue Veined, Aged 3-4 Months; Origin: Jasper Hill Farm, Greensboro, VT; Milk: Unpasteurized, Cow's; Fudge-like texture, toasted-nut sweetness, and anise spice character. The usual pepperiness of blue cheese is subdued, giving way to the grassy nutty flavors in the milk.
St. Stephen
Style: Triple Cream, Bloomy Rind; Origin: Four Fat Fowl, Stephentown, NY; Milk: Pasteurized Jersey Cow's; An all-natural handcrafted triple cream that bursts with buttery and milky overtones. A smooth, silky interior with a bloomy rind that adds an earthy flavor with nutty undertones.
Finale
Pastry Chef Kara Blitz
Crème Brûlée ExotiqueUS$ 28,00
caramelized passion fruit curd, coconut crisp
Sweet Potato CakeUS$ 29,00
cream cheese frosting, cranberry and pecan glaze
PavlovaUS$ 32,00
lemon meringue, vanilla crème diplomate, fresh berries; $5 PF supplement
Opera CakeUS$ 28,00
almond joconde cake, espresso cream, chocolate ganache
Raspberry Pistachio SemifreddoUS$ 28,00
pistachio praline, raspberry swirl
Cookies and Petits FoursUS$ 29,00
an assortment of daily confections