Dinner

Alpine Inspired Menu

Five-Course Prix Fixe for $45
(A la carte selections also available)

Chef's Amuse

Starters

Potato Leek Soup    $ 10 
Sage-Garlic Leek Soffrito 

Alpine Fondue    $ 12
Fondue of Raclette, Emmenthaler, White Wine, Mushrooms and Pears, Toasted Baguette, Apples, Honey

Cocottine di Patate e Funghi Porcini    $ 12
Potatoes, Porcini Mushrooms, Quail Egg, Pearl Onions, heirloom Cherry Tomatoes

Tajarin    $ 14 
Hand Cut Noodles, Sausage and Tomato Ragu, Rosemary, Parmesan

Sorbet Intermezzo

Mains

Duck in Crosta    $ 36
Pastry Wrapped Duck Breast, Wilted Greens, Rosemary Carrots, Red Wine-Juniper Pan Jus

Casonsei     $ 22 
Beet and Ricotta filled Raviolis, Sage Brown Butter, Cavolo Nero 

Spice Rubbed Lamb Loin Chop (+ $10)    $ 44
Brussels Sprouts, Prune Canederli, Demi Glace

Ruby Red Trout    $ 29
Bread Crumb Encrusted, Shallots, Porcini, Strudel Verde, Fumetto Cream

Dessert

Caulat    $ 10
Cocoa Bay Leaf Custard, Tuile, Macarated Berries

Gnocchi Dolci    $ 10 
Medjool Dates, Honey-Orange Caramel, Crème Fraiche 

The Alps mark the border between northern and southern Europe. The challenging rocky terrain also marked a cultural frontier between the Germanic peoples to the north and the Mediterranean to the south. The Alps have provided a fascinating diversity of cultures, languages, and gastronomy that spans the northern border of Italy from France through Switzerland, and ending in Austria. All of the cultures share a palate of flavor rich enough to survive an alpine winter. The pastoral culture prominently features lamb, goat, and antelope, accented by spices brought west from Venice. The food is also permeated by a brightness from the bounty of fresh herbs such as rosemary, sage, and thyme, providing a balanced and subtle cuisine. Thank you for joining us on this culinary adventure. Enjoy!

Executive Chef ~ Alexander Feldman