The Would Restaurant
Happy New Year
For last year’s words belong to last Year’s Language and NEXT YEAR’S words await another voice. And to make an end is to make a beginning.
-t. S. Eliot
Shrimp & Lobster Bisque - 7.
Puree of Asparagus - 7.
Pan-seared Hudson Valley Foie Gras with Apple Confit & a Shiitaki Madera Sauce - 18.
Calamari with a Sweet Chili Dipping Sauce - 14.
Lump Crab Cake served with a Mango Salsa and Lime Aioli -14.
Bleu Cheese filled Wontons with Pine Nuts in a Sage & Lemon Brown Butter -11.
Lobster Spring Roll with a Pineapple Soy Dipping Sauce -14.
Tuna Tar Tare served on Cucumber with Wasabi -15.
Oysters on the Half Shell with a Beet Horseradish Cocktail Sauce -12.
Braised Beef tossed with Papparedelle Truffle Oil -15.
Escargot in a Puff Pastry Shell with Garlic Butter - 12.
Arugula tossed with Toasted Pine Nuts, Caramelized Onions & dried Cranberries tossed Roasted Carrot Vinaigrette - 12.
Chop Salad with Butter Lettuce, Bacon, Red Onions, Chopped Egg, Grape Tomatoes and Creamy Roquefort -12.
Pan-seared Shrimp, Clams, Mussels & Codfish Cioppino - 26.
Pumpkin Seed Encrusted Scallops in a Lime Cilantro Sauce - 24.
Grilled Tenderloin of Beef with a Béarnaise Sauce - 32.
Oven Roasted Rack of Lamb Encrusted with a Mint-Garlic Pesto then finished with a Pomegranate Reduction Sauce - 35.
Roasted Vegetables in Puff Pastry with a Roasted Garlic Thyme Sauce - 20.
Pan-seared Beef Sirloin with Tarragon Peppercorn Butter - 32.
Pan-seared Chilean Sea Bass with Shitakes & Scallions then finished with a light Ginger Sauce - 34.
Smoked Duck Breast with a Currant Sauce - 24.
Pan-seared Chicken with Shitake Mushrooms in a Porcini Cream Sauce - 20.
Braised Short Rib in a Rosemary Brown Sauce with Creamy Polenta - 24.
All Items are made to Order, so Please allow time for the Preparation.
For Parties of FIVE or more a 20% Gratuity Will Be Added.
Fred Kormann, Chef de Cuisine
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