2013 THANKSGIVING DAY MENU
STARTERS (À LA CARTE)
ROASTED BUTTERNUT SQUASH SOUP
BRUSSEL SPROUT LEAVES, PUMPKIN SEED OIL DRIZZLE
8
HOUSE SALAD
9
SPICE POACHED BEET SALAD
LITTLE GEM LETTUCE, MÂCHE, WHIPPED BEET JUICE, PISTACHIO OIL
14
GRILLED SHRIMP COCKTAIL
AVOCADO, CUCUMBER, COCKTAIL SAUCE
16
HOUSE MADE RICOTTA GNUDI
WILD MUSHROOMS, PRESERVED LEMON, TRUFFLE SAUCE, CRISP PROSCUITTO
15
THE MEAL
42
HERB ROASTED TURKEY
CHESTNUTS, SAUSAGE, & SAGE BRIOCHE STUFFING
ROASTED GARLIC WHIPPED POTATOES
ROASTED AUTUMN VEGETABLES
HARICOTS VERTS & PEARL ONIONS
CRANBERRY-CITRUS COMPOTE
NATURAL PAN GRAVY
CHOICE OF DESSERT: (SUBJECT TO CHANGE)
APPLE CRISP; VANILLA ICE CREAM
PEAR UPSIDE DOWN CAKE; VANILLA ICE CREAM
CHOCOLATE ESPRESSO BROWNIE; CHOICE OF ICE CREAM
PUMPKIN CRÈME BRÛLÉE; LIV’S SNAPPY GINGER COOKIES
STICKY TOFFEE PUDDING CAKE
COFFEE/TEA/DECAFFEINATED COFFEE
TURKEY SUBSTITUTES:
BEEF SHORT RIBS 46
SALMON 44
VEGETARIAN QUINOA STUFFED DELICATA SQUASH 40
FOR CHILDREN
25
FULL TURKEY DINNER
CHOICE OF VANILLA OR CHOCOLATE ICE CREAM
MILK OR SODA
(TURKEY SUBSTITUTES AVAILABLE)
JEFFREY KAUFMAN, EXECUTIVE CHEF
MATT HUDSON, BAKER
2013 MOTHER’S DAY DINNER MENU!
MOTHER’S DAY DINNER 2013
$54
FIRST COURSE
SHRIMP & GRITS
STONE GROUND GRITS, SMOKED CHEDDAR, SCALLIONS
SOUP OF THE DAY
SPICE POACHED BEET SALAD
LITTLE GEM LETTUCE, MÂCHE, WHIPPED BEET JUICE, PISTACHIO OIL
GREEK GODDESS
ENDIVE, BABY ARUGULA, KALAMATA OLIVES, CUCUMBER, TOMATOES,
RED ONION, AVOCADO, FETA, TZATZIKI DRESSING
HOUSE SMOKED SALMON
YUKON GOLD POTATO BLINIS, DILL YOGURT
SECOND COURSE
RAINBOW TROUT
SPRING GARLIC BROTH, ENGLISH PEAS, TREVISO, HOUSE CURED BACON,
TRUMPET MUSHROOMS, MANILLA CLAMS
ROASTED FREE RANGE CHICKEN
TOASTED FREEKEH, HEIRLOOM CARROT PURÉE, SWISS CHARD, CHICKEN VINAIGRETTE
FARM RAISED ORGANIC SALMON
GOLDEN BEET & HORSERADISH CONSOMMÉ, FINGERLING POTATOES, MUSTARD GREENS
BERKSHIRE PORK CHOP
ALMOND SPAETZLE, ROASTED CAULIFLOWER, VIDALIA ONION PURÉE, MUSTARD GLAZE
RIB EYE STEAK
FONDANT POTATO, BLACK GARLIC, HERB BUTTER, DEMI GLACE, WATERCRESS
DESSERT COURSE (TBA)
PEAR UPSIDE DOWN CAKE
VANILLA ICE CREAM
STICKY TOFFEE PUDDING CAKE
CANDIED GINGER, TOFFEE SAUCE
APPLE CRISP
VANILLA ICE CREAM
CHOCOLATE CRÈME BRÛLÉE
CHOCOLATE RASPBERRY GANACHE TORTE
CRÈME ANGLAISE
CHOCOLATE ESPRESSO BROWNIE
VANILLA ICE CREAM
COFFEE/TEA/DECAFFEINATED COFFEE
MOTHER’S DAY 2013
CHILD DINNER MENU
$25
FIRST COURSE/CHOICE OF:
FRESH FRUIT CUP
MOZZARELLA STICK
BASIL MARINARA
HOUSE SALAD
SECOND COURSE/CHOICE OF:
3 CHEESE RAVIOLI
MARINARA SAUCE
CHICKEN FINGERS
FRENCH FRIES
HAMBURGER
FRENCH FRIES
DESSERT COURSE
VANILLA OR CHOCOLATE ICE CREAM
JEFFREY KAUFMAN, EXECUTIVE CHEF
MATT HUDSON, BAKER
2013 MOTHER’S DAY BRUNCH MENU!
MOTHER’S DAY BRUNCH 2013
$42
FIRST COURSE
VANILLA YOGURT
HOUSE MADE GRANOLA, FRESH FRUIT
SOUP OF THE DAY
SPICE POACHED BEET SALAD
LAMB’S LETTUCE, LITTLE GEM LETTUCE, WHIPPED BEET JUICE, PISTACHIO OIL
GREEK GODDESS
ENDIVE, BABY ARUGULA, KALAMATA OLIVES, CUCUMBER, TOMATOES,
RED ONION, AVOCADO, FETA, TZATZIKI DRESSING
HOUSE SMOKED SALMON
PUMPERNICKEL TOASTS, DILL YOGURT
SECOND COURSE
EGGS BENEDICT
TOASTED ENGLISH MUFFIN, CANADIAN BACON, HOLLANDAISE SAUCE,
HOME FRIED POTATOES
EGGS BENEDICT
PROSCUITTO, BABY ARUGULA, GRILLED PORTOBELLO MUSHROOMS, ENGLISH MUFFIN, TRUFFLE VINAIGRETTE
FRENCH TOAST
BANANA COMPOTE, APPLEWOOD BACON, CINNAMON BUTTER
RAINBOW TROUT
SPRING GARLIC BROTH, ENGLISH PEAS, TREVISO, HOUSE CURED BACON,
TRUMPET MUSHROOMS, MANILLA CLAMS
HOUSE MADE RICOTTA GNUDI
WILD MUSHROOMS, PRESERVED LEMON, BROWN BUTTER
ROASTED FREE RANGE CHICKEN
TOASTED FREEKEH, HEIRLOOM CARROT PURÉE, SWISS CHARD, CHICKEN VINAIGRETTE
FARM RAISED ORGANIC SALMON
GOLDEN BEET & HORSERADISH CONSOMMÉ, FINGERLING POTATES, MUSTARD GREENS
PAN ROASTED HANGER STEAK
FONDANT POTATO, BLACK GARLIC, HERBED BUTTER, DEMI GLACE, WATERCRESS
DESSERT COURSE(TBA)
PEAR UPSIDE DOWN CAKE
VANILLA ICE CREAM
STICKY TOFFEE PUDDING CAKE
CANDIED GINGER, TOFFEE SAUCE
APPLE CRISP
VANILLA ICE CREAM
CHOCOLATE CRÈME BRÛLÉE
CHOCOLATE RASPBERRY GANACHE TORTE
CRÈME ANGLAISE
CHOCOLATE ESPRESSO BROWNIE
VANILLA ICE CREAM
COFFEE/TEA/DECAFFEINATED COFFEE
MOTHER’S DAY 2013
CHILD BRUNCH
$20
FIRST COURSE/CHOICE OF:
FRESH FRUIT SALAD
HOUSE SALAD
MOZZARELLA STICKS
BASIL MARINARA
SECOND COURSE/CHOICE OF:
FRENCH TOAST
BANANA COMPOTE, APPLEWOOD BACON, CINNAMON BUTTER
CHICKEN FINGERS
FRENCH FRIES
SCRAMBLED EGGS
HOME FRIES, BACON
DESSERT COURSE
VANILLA ICE CREAM
CHOCOLATE ICE CREAM
2013 HV RESTAURANT WEEK SPRING MENU!
MARCH 12 – 24TH
STARTERS:
– SOUP OF THE DAY
– ROASTED BEET & GOAT CHEESE SALAD
DO RE MI CHÈVRE FROM SPROUT CREEK FARMS,
ARUGULA, BLOOD ORANGE, SPICED PISTACHIOS, CITRUS DRESSING, BEET MERINGUE
– HOUSE-MADE GNUDI
PRESERVED LEMON, HOUSE-CURED PANCETTA, BROWN BUTTER, SAGE
ENTREES:
– ROASTED FREE RANGE CHICKEN
ROASTED GARLIC WHIPPED POTATOES, ROASTED THUMBELINA CARROTS,
CHICKEN VINAIGRETTE
– ORGANIC SALMON
CARAMELIZED CIPPOLINI ONIONS, FRENCH BREAKFAST RADISHES, GREEN APPLE,
HORSERADISH GREMOLATA, VIDALIA ONION BROTH
– PASTRAMI CURED SHORTRIBS
CARAWAY SCENTED POLENTA, BRAISED RED CABBAGE, PICKLED MUSTARD SEEDS,
NATURAL JUS
JEFFREY KAUFMAN, EXECUTIVE CHEF
DESSERTS:
– STICKY TOFFEE PUDDING CAKE
– CHOCOLATE CRÈME BRÛLÉE
– FIRECRACKER APPLE CAKE
VANILLA ICE CREAM
MATT HUDSON, BAKER
$29 PRICE FIX (NO SUBSTITUTIONS PLEASE)