Our Fall 2018 Menu

 

By Chef Mark Russel

The themes that run through this fall's menu focus on our core values as a company:

Sustainability Preservation, Fermentation, Hydroponic Agriculture, waste steam mitigation, local business relationships, Global Flavors and Chef Collaboration.



HDV

Roast Breast of Chicken and Truffle - Goffle Road Chicken, Truffle Cream, Sorrel

Double Down Club Sandwich - Hudson Valley Foie Gras, Apple Wood Smoked Bacon, Armagnac Aoli

Lobster and Corn Arepa - Blue Corn Arepa, Roasted Corn Aioli, Lobster, Pico de Gallo

Smoked Salmon and Black Rice Pave - Scottish Smoked salmon, Black Rice Cake, Crème Fraiche

Avocado Toast - Toasted Brioche, Avocado, French Radish

Goat Cheese Bonbon- Honey, Marigold, Corn Flower, Quinoa

Socca Tart - Tiny Chickpea Tart, Beet Root Hummus, Carrot Slaw


First 

Yellow Fin Tuna Tartare - Yellow Fin Tuna, Truffle Vinaigrette, Carrot Crudo, Crème Fraiche

Winter Garden Salad - Hydroponic Greens, French Verbena, Elderflower Carrot Crème, Lemon Verbena Vinaigrette

Hearts of Palm Ceviche - Lemon Poached Hearts of Palm, Hot House Cherry Tomatoes, Avocado, Chilies, Crispy Taro Root


Main

Silk Road Beef Tenderloin - Ginger Carrot Coulis, Roast Vegetables, Shashito peppers

White Soy Glazed Icelandic Cod - Line Caught Cod, White Soy Sauce, Black Rice Cake, Baby Bok Choy, Zucchini Noodles, Mango Yuzu Coulis

House Cured Roast Chicken - Shio Koji marinated Chicken breast, Ginger Wilted Cabbage, Swiss Chard, Peruvian Potatoes and Broth

Roasted Butternut Squash, Lentil Stew, Wild Rice and Braised Greens - Sweet Indian Spices, Lentil Stew, Wild Rice, Greens


Photo Credit: ©Ben Hider Images

 
Devin Parker