SUNSET MENU
March 9-30, 2008

A selection of first courses include:
New England clam chowder; buttermilk-chive biscuit

Sweet garlic-white bean soup; Hedgehog mushroom duxelle, pancetta crisp, parsley oil

Baby Greens Farm field lettuce; fennel, pignoli-butter, citrus supreme, blood orange-crème fraîche dressing

Pan-roasted Georges Bank scallops; napa cabbage, sweet peppers, basil, lemongrass-miso broth

Chilled Half-shelled Sakonnet Oysters; saffron-Riesling sorbet, Vidal Blanc mignonette

Main courses include:
Pan-roasted Muscovy duck breast; caramelized onion, fig, duck confit strudel, red beet gastrique

Pan-roasted Florida grouper; Okinawa sweet potato purée, kohlrabi slaw, golden pineapple-red chile emulsion

Pan-roasted Scottish salmon; French lentils, escarole, fennel marmalade, Pinot Noir emulsion

Duet of Hereford Beef, petite filet & short rib; Vermont cheddar mashed potato, spinach, salsify, Chianti bordelaise

Winter squash-wild mushroom pot pie; cranberries, pickled cipolini onion, Baby Greens Farm field greens

Guests may also choose from Castle Hill’s homemade seasonal desserts including:
Winter-Spiced Flan; Roasted golden pineapple, cardamom tuile, cranberry gastrique

Chocolate trilogy; Frozen chocolate sabayon, hazelnut crumble, ring ding, Godiva liquor-shake

Carrot Cake; Flourless carrot cake, cream cheese-ice cream, candied walnuts, Myers’s Rum-raisin caramel

Citrus Pavlova; Lemon-gingersnap ice cream, crisp meringue, coconut sweet cream, orange supreme

Ice Cream & Sorbet
Tahitian Vanilla Ice Cream
Chocolate Chambord Truffle Ice Cream
Coffee-Caramel Ice Cream
Blackberry Ice Cream
Cassis Sorbet
Pomegranate Sorbet
your choice of: hot fudge, caramel, sweet cream or fruit coulis

Artisan Cheese Tasting
Sun-dried fruit jam, candied nuts, honey, and Bristol Bakery bread
Supplemental Charge… $8.00 per person

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