Tasting Menu

we kindly request the participation of the entire table for the tasting menu.
- Parsnip Soup
  
  melted leeks, puffed black rice, baccala
- Ravioli
  
  filled with duck confit and autumn fruit, Swiss chard foie gras foam
- Spanish Octopus
  
  roasted kabocha squash, chinese sausage, wild chives
- Pumpkin Gnocchi
  
  wild mushrooms, picholine olives
- Chatham Cod
  
  chamomile cous cous, Asian pears, hen of the woods mushrooms, endive cream
- Cervena Farms Vension
  
  chestnut coussoulet, gooseberry gremolata, baby bok-choy
- Dessert and Cookies $75.00

First Course
- Tartare of Kobe Beef $14.00
  
  white anchonvy, crispy capers, merlot sauce
- Roasted Porcini $13.00
  
  pecan porridge, topped with miso-mascarpone cheese
- Mizuna Salad $11.00
  
  pickled fennel, aged goat cheese and agra dolce vinaigrette
- Seared Hudson Valley Foie Gras $19.00
  
  French toast, port-poached pears
- Spanish Octopus $14.00
  
  roasted kabocha squash, chinese sausage, wild chives
- Fresh Ecuadorian Shrimp $14.00
  
  fingerling potatoes, piquillo pepper sauce
- Parsnip Soup $10.00
  
  melted leeks, puffed black rice, baccala
- Organic Field Greens $11.00
  
  roasted beets, idiziabal cheese, red wine vinaigrette

Mid-Course
- Pumpkin Gnocchi $11.00+
  
  wild mushrooms, picholine olives
- Linguine $11.00+
  
  manila clams, chorizo sausage, tomato confit
- Pappardeile $11.00+
  
  wild boar bolognese sauce
- Risotto $12.00+
  
  espresso infused, braised oxtail, dried cranberries
- Ravioli $11.00+
  
  filled with duck confit and autumn fruit, Swiss chard foie gras foam
- Orichette $11.00+
  
  sweet sausage, roasted peppers, rapini

Second Course Fish
- Australian Barramundi $24.00
  
  stewed lentils, melange of carrots, cardamom infused carrot consomme
- Atlantic Salmon $22.00
  
  miso cured and seared, marinated romaine lettuce, lotus root, hibiscus tea veloute
- Chatham Cod $24.00
  
  chamomile cous cous, Asian pears, hen of the woods mushrooms, endive cream
- Cape May Sea Scallops $24.00
  
  smoked sweet plantain, bean ragout, soy butter sauce

Second Course Meat
- Cervena Farms Venison $26.00
  
  chestnut coussoulet, gooseberry gremolata, baby bok-choy
- Berkshire Pork Belly $24.00
  
  shredded brussels sprouts, spatzle, quince marmalade
- Giannone Chicken Breast $25.00
  
  bay leaf potato puree, chicken pate, sweet onion emulsion
- Crescent Farms Duck Breast $25.00
  
  peanut puree, celery-duck confit salad, golden raisin-mustard sauce
- Short Rib of Beef $26.00
  
  celery root puree, Swiss chard, pomegranate molasses

Menu for Ora provided by Allmenus.com

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