CHRISTMAS MENU

$59
1st. COURSE
SQUID yogurt, mint, chili SQUASH SOUP kabocha, sage, smoked paprika KALE pomegranate, blood orange, parmesan OYSTER ROCKEFELLER spinach, pernod, breadcrumb PAPPARDELLE veal, raddicchio, tomato

N RESTAURA

T & BAR

RAW BAR
CLAMS {6} OYSTER {1} SHRIMP {6} 1/2 LOBSTER 9 3 12 22

PLATEAU

38 99

KENMARE PLATEAU

CHARCUTERIE
5
CULATELLO LEG, 1 YEAR, EMILIA ROMANO FINOCCHIONA FENNEL, GARLIC, TUSCANY CHORIZO SECCO PAPRIKA, CURED, LA RIOJA

2nd. COURSE
BLACK BASS carrot, swiss chard, tarragon SALMON cauliflower, mushrooms, meyer lemon CHICKEN fried, biscuits, honey SHORT RIB fingerling potatoes, creme fraiche, horseradish NY STRIP aged, rosemary, frites

SALAME TOSCANO BERKSHIRE, DRIED, TUSCANY SOPRESSATA PICANTE SPICES, MARBLED, UMBRIA

CHEESE
5
LA TUR MIXED, PIEMONTE, ITALY TOMA WALSER COW, PIEDMONT, ITALY NOSTRELLO MONDELLO COW, LOMBARDIA, ITALY LA SERENA SHEEP, EXTREMADURA, SPAIN

DESSERT
PEAR oats, walnuts, vanilla BEINET ricotta, blueberry, lavender PIE apple, cinnamon, vanilla PUMPKIN CHEESECAKE candied walnuts, whipped cream, spice

UBRIACO COW, VENETO, ITALY FOURME DAMBERT COW, AUVERGNE, FRANCE

MIXED BOARD 26 DAILY SELECTION

SIDES
FRIES POLENTA BISCUIT 6 7 3 7 8

BRUSSELS SPROUTS MAC & CHEESE

EXECUTIVE CHEF: Richard Diamonte