foie gras

by Chef Erez Pinhas

• Dinner
• Brunch

Appetizers

Thai Tuna Salad

Falafel with Israeli Salsa in a Tahini Amba Sauce

Braised Baby Back Ribs in a Date and Tamarind Sauce

ABBA Marinated Eggplant with Grilled Native Calamari

Grilled Foie Gras with Creamy Lentils & a Honey Ginger Sauce

Fried Goat Cheese with Roasted Beets & Mâche in a Citrus Vinaigrette

Seven Wellfleet Oysters on-the-Half Shell with Thai Lemon Sauce

Grilled Bay Scallops in a Sage Garlic Butter Sauce with Grilled Eggplant

Baby Green & Frisée Salad with Roquefort Cheese & Asian Pears in a Walnut Mustard Vinaigrette

Entrees

Organic Tofu Pad Thai

Lobster & Shrimp Pad Thai

Poached Lobster in a Masman Curry Vegetable Sauce

Duck Breast with Gnocchi & Broccolini in a Saté Sauce

Grilled Filet Mignon with Green Coconut Curry Pasta & Grilled Eggplant

Herb Crusted Rack of Venison with Shitake Risotto & Asparagus in a Port Sauce

Grilled Tuna with Vegetable Nori Roll Tempura in a Balsamic Miso & Mustard Sauce

Pan-Seared Bay Scallops with Mushroom Ravioli & Spinach in a Parmesan Sauce

Thai Seafood Stew with Fresh Native Mussels, Scallops, Clams, Fish, Shrimp & Jasmine Rice

Pan-Seared Halibut w/ Haricot Vert, Sweet Basil, & Crispy Garlic Sauce w/ Fresh Tomato Salsa

Wild King Salmon with Cauliflower Potato Purée, Baby Bok Choy & Zucchini in a Honey Ginger Sauce

Pan-Seared Striped Bass with Snow Peas & Jasmine Rice in a Black Mushroom Ginger Scallion Sauce

Ras El Hanout Marinated Rack of Lamb with Glazed Dried Fruit Couscous & Fresh Peas in a Lamb Mint Sauce

Dessert

Caramel Cheesecake with Poached Pears

Rhubarb Napoleon with Strawberry Sorbet

Frozen Coconut Soufflé with Strawberry Marmalade

Orange Sorbet in an Orange Shell with a Mascarpone Cream Cannoli

Warm Walnut Date Pudding Cake with Toffee Sauce & Ginger Ice Cream

Sticky Black Rice Pudding with Fresh Pineapple & Coconut Pineapple Ice Cream

Chocolate Fondant with Espresso Crème Anglaise, a Sablé & a Chocolate Dentelle

Frozen Lemon Mousse with Honey Mascarpone Cream & a Citrus Rosemary Tuile in a Lemon Curd Sauce

Aïoli

1. noun A blend of ail (garlic) and oli (oil) in the parlance of the Provence region of southern France. Around here, we'd call it a garlic mayonnaise.

Brioche

1. noun A soft, yeasty French bread enriched with butter and eggs.

Carpaccio

1. noun Wafer-thin slices of raw beef served cold; named after the Renaissance Venetian painter.

Ceviche

1. noun Raw fish and/or shellfish in a citrus marinade.

Concassé

1. noun A coarsely chopped or ground mix.

Couscous

1. noun Granular semolina popular in North Africa.

Epicure

1. noun A person of refined taste who cultivates the knowledge and appreciation of fine food and wine.

Foie gras

1. noun Expensive, silk-textured goose or duck liver that has been enlarged by a process you don't want to read about if you're going to eat this dish.

Fondant

1. noun A mixture of sugar, water and cream of tartar that can be formed into candy or decorations. If heated, it can also be used as frosting.

Haricot vert

1. noun A green string bean with French attitude.

Mascarpone

1. noun Ultra-rich, soft cheese known best for its role in tiramisu.

Nori

1. noun An edible, dark green seaweed frequently used in Japanese cooking for wrapping sushi.

Polenta

1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.

Risotto

1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.

Tamarind

1. noun A bittersweet spice made by drying and pressing the pulp from the fruit of the tamarind tree native to Asia and northern Africa.

Tempura

1. noun Batter-dipped, deep-fried fish, poultry or vegetables.

Tuile

1. noun A thin, crisp, French cookie.