When we arrived at the table, there was a little piece of paper with 4 cut-outs. We had to each choose a flavor--maple, cranberry, celery or apple. There was no other explanation so we weren't sure what we were getting.
Also at the table was a little box, which contained our amuse bouche--savory black and white cheddar cookie with crabapple filling. Delicious!
Wheat Bread with Duck Fat Infused Butter with Crumbled Duck & Duck Tea. The bread was crispy on the outside and soft on the inside. The tea was a very rich broth. Loved them both!
Warm Kabocha Squash Salad Roasted with Pear, Chestnut and Radicchio in a Squash Vinaigrette with Lemon.
Hudson Valley Foie Gras Marinated with Grapes and Mushroom Bread Crumbs. It was good but not much of a serving.
Open-faced Pastrami Sandwich with Rye Bread and dots of Black Garlic Aioli, Creme Fraiche & Deli Mustard. Accompanied with Pickeled Leek, Fingerling Potato and Apple. This was so unique. The dots of aioli, creme fraiche and mustard were delicious.
Pastrami was very tender.
The Pastrami Sandwich came with homemade soda. This is made with the flavors we chose at the beginning. Celery was a very interesting soda and my favorite.
Tower of Long Island Seafood. Spinning Creek Oyster with Mignonette Gelee. The oyster was nothing special but the gelee was unique.
Raw Scallop with Pistachio and Apple.
Marinated Blue Crab with Trout Roe and Pickled Radish.
Vichyssoise with Caviar, Smoked Blue Fish and Quail Egg. I liked this. The vichyssoise was the perfect base for the raw egg. Otherwise, I think it would have been too gooey.
Atlantic Halibut, Slow Cooked with Clams, Cuttlefish and Squid Ink Parsley Sauce. Potato Puree and Sea Urchin.
Lion's Mane Mushroom braised in its own broth. I was not impressed with this mushroom. There was not much flavor.
Charcuterie--Duck Sausage en Brioche, Duck Liver on Toast , Duck Salami and Cured Duck Breast with Pickled Apples and Rutabaga.
Finger Lakes Duck, Dry Aged with Apple, Rutabaga and Fall Spice Jus. This was disappointing. I thought the duck, coated with herbs and spices, would be more flavorful.
Cheese Course--I tried the Aged Bloomsday Raw Cow's Milk from Cato Corner Farm fro Colchester, CT (a slightly sharp semi-hard cheese with a nutty finish), Twig Farm Square Wheel Raw Goat's Milk from Cornwall, VT (a semi-hard cheese with an earthy paste), Kinderhook Creek pasteurized Sheep's Milk from Old Chatham, NY (a creamy bloomy rind with mushroom overtones).
Served with Bitter Green Salad
and delicious Soft Pretzel.
Whey Sorbet with Caramelized Milk and Milk Foam.
Vanilla Baked Alaska with Rum, Caramel and Apple.
Chocolate Covered Pretzel with Sea Salt.
We came full circle. We started and ended with these black & white cookies. Sweet Black and White Cookie with Apple Molasses.
Granola to take home.
The meal was $225, same at lunch as at dinner. Overall, I liked it. It was a 3-hour extravaganza with unique dishes.
2014 10 17
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