HOLIDAY EVENT MENUS
Open Wednesday - Sunday after 4:30pm
VALENTINE'S DAY AT THE BELFRY
Executive Chef Nicci Tripp
AMUSE BOUCHE
FIG & GOAT CHEESE GOUGÈRE
PRELUDE
Lemon Crab Cake
Grapefruit | Jicama | Pineapple Marmalade
Butter Poached Lobster Gnocchi
Ricotta Gnocchi |Lobster Bordelaise Sauce
Yellowfin Tuna Tartare
Avocado | Mango | Seaweed | Ponzu | Chipotle Wasabi Tobiko
Asian Pear Salad
Winter Lettuce | Candied Almonds | Cranberries
Bleu d’Auvergne | Raspberry Vinaigrette
Red & Gold Beets
Crispy Goat Cheese | Walnuts | Red Beet Dressing
Wild Mushroom Strudel
Watercress | Balsamic Mushrooms | Truffle Vinaigrette
ENTREES
Prosciutto Roasted Halibut
Cauliflower Mousseline | Tomato Chutney Citrus Beurre Blanc
Spiced Lamb Loin “Wellington”
Spinach, Chevre, Medjool Date Farce Truffle Yukon Puree | Blackberry Wine Jus
Butter Poached Lobster Tail
Pancetta Scallops | Sweet Pea Risotto Meyer Lemon Beurre
Hudson Valley Duck
Spiced Breast | Leg Confit | Wild Cranberry Rice
Blood Orange Gastrique
Angus Short Rib & Wild Prawns
Bacon Jam | Pommes Gratin | Bordelaise | Bearnaise
Sweet English Pea Ravioli
Roasted Asparagus | Goat Cheese | Pea Sprouts | Carrot Beurre Blanc
FINALE
Flourless Chocolate Gateau
Vanilla Bean Gelato
Expresso Tiramisu
Cappuccino Gelato
Citrus Olive Oil Cake
Nutella Gelato
Strawberry Sabayon
Orange Blossom Madeleines
$110 plus tax and service
Consuming raw or uncooked meats may increase your risk of food borne illness, especially if you have certain medical conditions. Please tell your server if anyone in your party has a food allergy. For parties of six or more a twenty percent (20%) gratuity is added