Cuttings Menu


Blindfold White

Baked Chevre Phyllo

with peach compote and candies pecans

First Course:

Thorn, Merlot

Charred Duck and Foie Gras

Pepper charred Hudson Valley duck leg slow cooked in duck fat, griddled foie Gras, black berry chutney and cream cheese biscuit

Second Course:

Saldo, Zinfandel

Sea Salt Seared Ahi Tune

With cherry beurre rouge and sautéed sea beans

Third Course:

The Prisoner, Red Wine

6oz Grilled Wagyu Filet

With Blue cheese bakes mushrooms and roasted pearl potatoes

Fourth Course:

Cutting, Cabernet

Bruleed Figs

With sweet honey truffle risotto and a port syrup