71 Clinton Fresh Food
Restaurant Menu
A P P E T I Z E R S• Tasmanian ocean trout tartare, pickled mustard seeds, pine nuts, chorizo oil, quail egg 12.
• Rocambole garlic soup, chicken liver mousse, green apple, country bread crouton 11.
• Shaved fennel and celery salad, parmesan, figs, vin cotto 10Roasted calamari, coriander, cauliflower, pomegranite mollasses, sopresseta.
• Squid ink gnocchi, braised bacon, dates, paquillo peppers, blue cheese 12.
• Foie gras Royale, bitter chocolate, candied orange, lemon thyme, almond milk 17.
• Roasted calamari, coriander, cauliflower, pomegranite mollasses, sopresseta 13.
M A I N S
• Poached hake, caramelized tofu, black trumpet mushrooms, cabbage ravioli, shiitake dashi broth 24.
• Wild Striped Bass, cardoon gratin, black mission figs, lemon brulee reduction 26.
• Warm salmon gravlax, brussels sprouts, bacon, red wine olive jus 23.
• Heritage Farms pork jowels, cannellini beans, black mint, apricots, tomato concentrate 25.
• Sous-vide loin of venison, pickled chanterelles, quince agnolotti, jalepeno cocoa consomme 24.
• Poached chicken breast, rainbow swiss chard, fingerling potatoes, Albufera sauce 23.
• Cocoa raviolo, cheese pumpkin, sweet peppers, tuscan kale, chick peas, yogurt 20.
TASTING MENU 60. each course paired with wine +25.• Salmon tartare, shucked oyster, horseradish, yuzu
• Squid ink gnocchi, braised bacon, dates, paquillo peppers, blue cheese
• Haddock, watercress & brown butter, trout roe
• Oxtail, porcini, parmesan polenta
• Warm chocolate cake with peanut butter ganache, vanilla ice cream
PLEASE NOTE: All menu items and prices are subject to change.