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Mary Elaine's
potato latkes and chive cream
with sevruga caviar
ceviche and tartare, yuzu, spoonbill caviar
a selection of market fish, shellfish and caviar
crabapple, Onion Fondue, Fig Balsamic
spaghetti squash, brown butter, hazelnuts
curry cauliflower cream, tempura apple, shrimp emulsion
baby swiss chard, crispy pigs feet, root vegetables
black truffle, parmigiano, warm brioche
frisee, shaved black truffle, aged sherry vinegar
fourme d ambert fritters, pistachio vinaigrette
roasted chicken jus and oven cured tomato
mascarpone and bone marrow
presented tableside
grapes, hazelnuts, coconut emulsion
brussels sprouts, round carrots, porcini essence
spaghetti chitarra, green olives, marcona almonds
smoked fish chowder, tender leeks, oyster crackers
horseradish spatzle, baby carrots, dijon cream
duck sausage, clementine honey glaze, braised endive
roasted pear, turnips, cocoa nib mole
haricots cocos, fall root vegetables gremolada powder
smoked salsify and onion cream, blis brook trout caviar charles heidsieck brut reserve, champagne, france, nv
wild mushroom veloute and pickled vegetable salad salomon undhof library reserve riesling, kremstal, austria, 1991
winter squash minestrone and pumpkin seed pesto alban vineyards viognier, central coast, california, 2005
crisped fresh bacon and lentilles de puy betts and scholl grenache, barossa valley, australia, 2003
truffle braised celery and sauce perigueux mt. mary vineyard quintet, yarra valley, victoria, australia, 1998
laguiole parfait and calvados caramel dupont pommeau de normandie, calvados, france, bottled in 2004
the chef will compose two separate offerings per course, featuring seasonal market specialties such as porcini mushrooms, nantucket bay scallops and white truffles. our sommeliers will select wine pairings from our cellar to accompany each course.
Menu for Mary Elaine's provided by Allmenus.com
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