Our Changing Menus

3 course price fix

Fri, 19 Sep 2008 10:21:56 -0400

September 13th, 2008
Price Fixed Menu
$45/ person
Includes 3 courses, Chef’s Tasting Amuse Bouche and an Intermezzo
Select a course from each tier for Price Fix or Choose A la Carte options

First Course
$14
Tasting of A Seared U-10 Scallop with Apple Wood Smoked Bacon and Garden Swiss Chard Saute
$10
Organic Spring Mix Salad with Fresh First of the season Property Grown Pears, Walnuts Crumbled Blue and Balsamic Vinaigrette
$12
Organic Spring Mixed Salad with Garlic Blue Cheese Dressing, Fried Grape Tomatoes, Roasted Walnuts

Entrees
All entrees are served with farmer’s daily vegetable
$27
Seared Salmon Fillet with Property White Iroquois Corn and local cheddar Grits, pan butter sauce
$28
Roasted Rack of Veal with Whipped Potatoes and Classic Veal Demi Glace
$28
Grilled House Dry aged Ribeye with Whipped potatoes and classic veal demi glace
$26
Grilled Swordfish Steak, Whipped Potatoes, Sauce Buerre Monte
$32
Seared Jumbo U-10 Scallops with Bacon Swiss Chard Mashed Potatoes and Local Cheddar Cream Sauce
$24
Property Grown Squash Risotto with Fried Grape Tomatoes, Property Swiss Chard, White Truffle Oil and Parmesano Reggiano
$29
Grilled Karabuto Pork Chop with Whipped Garlic Potatoes and Herb Oil
$25
Half of a Roasted Cornish Game Hen with Property White Iroquois Corn and Local Cheddar Grits, Shallot Demi

Elizabeth Desserts
$8
Our First of the Season Property Grown All Natural Pear Tart Tatain with Vanilla Bean Ice Cream

Warm Fresh Profiterole stuffed with Vanilla Bean Ice Cream with Chocolate Ganache Sauce

Citrus Crème Brulee with crisp Sugar crust and orange shortbread cookie

Dessert Option: Glass of 10yr tawny port or Irish coffee

“Love, Eat, Sleep” ~ Chef Owners John and Elizabeth Hamilton ~ JJandE.com

3 course or a la carte Dinner MEnu

Thu, 10 Apr 2008 03:34:38 -0400

Price Fixed Menu
$45/ person
Includes 3 courses, Chef’s Tasting Amuse Bouche and an Intermezzo
Select a course from each tier for Price Fix
or
Choose A la Carte options

First Course
$8
Organic spring mixed salad with Raspberry vinaigrette, Crumbled Blue Cheese and candied walnuts
$12
Jumbo Black Tiger Shrimp Tasting with Sauteed Asian Long Beans and White Truffle Oil
$10
Capellini Pasta Tasting with Asian Long Beans in a Walnut Parmesan Cream Sauce

Entrees
All entrees are served with farmer’s daily vegetable
$27
Seared and roasted rack of Lamb, Whipped Potatoes, Lamb Jus
$26
Seared Grouper with, Parmesan Mash and Pan Butter Sauce
$23
Blue Cheese and Broccoli Rabe Risotto, white truffle oil and shaved parm
$28
The Double Double
Double Thick Cut Double Bone In Pork Chop Grilled with Whipped Potatoes and Grain Mustard Cream Sauce
$26
Jumbo Black Tiger Shrimp steamed in a Shallot Ale Sauce with a Roasted Sweet Corn and Red Pepper Risotto, Ale Pan Butter
$27
Seared Duck Breast with Garlic Shallot Whipped Potatoes and Red Pepper Oil
$28
Grilled Bison Hanging Tenderloin with Blue Cheese Risotto and Beet Chips
$29
Grilled Elk Top Sirloin with Sauteed Fingerling Potatoes in a rich mustard grain cream sauce
$30
Karabuto Pork Chop with Seared Fingerling Potato Salad and Ale emulsion Sauce

Elizabeth Desserts
$8
“Milk and Cookies”
Freshly Baked Giant Chocolate Chunk Cookie
Tall Vanilla Bean Milk Shake
What else is there in life?

Raspberry and Blueberry Crème Brulee with crisp sugar crust

Ithaca Nut Brown Ale and Peanut Butter Cheesecake with Chocolate and Caramel Sauces

Dessert Option: Glass of 10yr tawny port or Irish coffee

5 course chef’s tasting

Thu, 10 Apr 2008 03:24:24 -0400

An On Going Offering
“Love, Eat, Sleep”
Price Fixed Menu
5 Courses plus an Amuse Bouche and Intermezzo
$75/ person ~ $30 optional wine pairing

Amuse Bouche

A One to Two Bite Tasting to entice your appetite

First Course

A Hot or Cold Appetizer Preparation

Second Course

Grain or Pasta Tasting

Third Course

Seafood Tasting

Intermezzo

Sorbet with bubbly to cleanse the palate

Fourth Course

Chef’s Entrée Preparation

Fifth Course

Elizabeth’s Dessert Tasting

Finale

An Extra Sweet Taste to finalize your meal
_____________________________________________________________________

Thank you for sharing your special evening celebration with us. We wish you much love & happiness! – The Hamiltons

Little Chef’s Menu

Thu, 10 Apr 2008 03:12:48 -0400

Not the same old kid’s menu. We love to expose our children to new and exciting things in life and at the table. That’s why we now offer our little chef’s menu, to propose quality ingredients and choices that aim to develop palates and encourage exploration!
Children 12 and Under Please

$7
Old School Classic “Mac and Cheese”
The Current Pasta of the Day tossed in a classic pan cheese Béchamel Sauce. The way it should be!

$13
A Petite Cut of Steak or Pork with whipped potatoes and the Chef’s Vegetable of the Day

$13
A Petite Cut of our Daily Seafood Option with either a grain tasting or potato preparation listed on the menu and the Chef’s Vegetable of the Day

$7
Chef’s Risotto Tasting for the Chillins
Delicious Risotto finished with Parmesan and Mascarpone with the addition of a potential vegetable

$6
Thick sliced Country Wheat Bread and Local Cheddar Grilled Cheese Sandwich

$6
A Small Salad preparation from the menu and a half of Grilled Cheese

$3
Side of the Chef’s Farmers Vegetable Preparation

$4
Sliced Fruit and Cheese
Based upon availability of what fresh fruits and cheeses that we have, includes crostini or crackers for munching

Please Don’t Forget about our fabulous Sunday Brunch!
Brunch is served from 11-2 every Sunday

Say Hello to Prep the Pig and our funky chickens and ducks they are always hopping around the grounds somewhere

In the fall you are always welcome to pick apples for free
Ask your server for a brown bag to cart some home!

Check out our Website about our seasonal Festivals and events!

Our Boys Hunter, Lawson and Benton all thank you for coming!!!

3 course price fix

Sat, 12 Jan 2008 00:51:39 -0500

Includes 3 courses, Chef’s Tasting Amuse Bouche and an Intermezzo
Select a course from each tier for Price Fix or choose A La Carte Options

First Course

Organic Spring Mixed Salad with a Champagne and Dried cranberry vinaigrette, Toasted Pignoli Nuts and Feta Cheese

Sauteed veal Sweetbreads with onion and apple compote and veal demi glaze, parsley oil

Orichette Pasta tasting with seared black tiger shrimp, shaved fennel, english petite peas and parmesano reggiano

Entrees
All entrees are served with Farmers Daily Vegetable

Seared and Roasted Colorado rack of lamb, Yam Mash, Lamb Demi

Grilled aged New York Strip Steak stuffed with blue cheese and toasted walnuts, Parmesan Potato Croquets, classic veal demi

Roasted Cornish Game Hens with Garlic Whipped Potatoes and hen jus

Sauteed Duck Breast with Tri color pepper and crispy chic pea salad with feta and red pepper oil

English Petite Pea Risotto with Sauteed Black Tiger Shrimp and White Truffle Oil

Duo of Stews: Rustic Beef Stew and Venison Stew served with a dollop of Roasted Shallot and garlic whipped potatoes

Seared Sea Bass with Celeriac Puree, Diced celery and Fennel top salad tossed with black truffle oil, leek foam

Grilled Veal Chop with butternut potato Gnocchi and veal demi

Vegetarian Options available upon request

Elizabeth Desserts

Elizabeth and John’s Wedding Cake
Individual carrot cake with rich cream cheese icing and Hamilton Farm Caramel Sauce

Duo of Mousses: White Chocolate Mousse and Dark Chocolate Mousse with Raspberry Coulis and Creme Anglaise

Coconut Creme Brulee with Crisp Sugar Crust

Chocolate Cheesecake Brownie Sundae with Chocolate Ganache Sauce and Toasted Walnuts

Dessert Option: Glass of 10 year Tawny Port