New Additions

One of the new entrees on the dinner menu, and probably the prettiest(and Sarah's fave.) is my play on duck duck..goose. the legs are cured in Indian herbs and smoked salt then confit for 14 hrs. then chilled . To serve i rub a little 5 spice on the skin and roast it. Margret duck breast and Hudson valley foie gras round the dish out . It is served with a sweet Israeli cous cous, and a carrot puree mounted with a little red curry paste and coconut milk. Topped with a sweet and sour kumquat jam and our cranberry "sauce"

This is the winterized version of the dessert that got us allot of attention in the Boston globe. It is a pumpkin/hazelnut panna cotta We do ours with a 2% solution of bloomed agar agar as opposed to the traditional gelatin or leaf gelatin, On the bottom of the plate is a mix of crushed Graham cracker and ginger snaps. To simulate a pie crust ,there are also pressed filo crackers that taste exactly like cinnamon toast crunch. The sauce is a creamy spiced egg nogg.

This is the one that has everybody turning to a kid again.. Its also one of the only desserts that the kitchen staff gets real excited to do.We call it the ultimate sundae 3 scoops of vanilla ice cream and each scoop has a Little something different than the next. we have crushed macadamia nuts, milk chocolate" hot fudge" , hazelnut peanut brittle, white chocolate and peanut butter powder, grand marnier caramel ,maraschino's. whipped cream and edible 23k gold.The sundae is server in 50 yr old original sundae glasses my boss has had since his first restaurant , so its kinda like an homage to his love for antique and nostalgic items.... I think its a great addition to our menu.. .On other notes We still have reservations for Christmas eve and new years eve.
Both menus limited, New Years menu is based on couples while X-mas is A la Carte. Some of the Christmas options will be Candy cane encrusted Lamb Loin. ,Lobster and King Crab "Minced Pie",
Elm smoked sea scallops with holly scented buerre blanc ..to name a few ...The New Years menu will be a bit more classically revisited cuisine but just as delicious it will be comprised of 5 courses

A couple will pick a appetizer to share ,than they both get there own either soup or salad from 4 to choose than there will be a champagne intermezzo before there own entree (lobster thermidor,veal rib chop,swordfish champagne..etc.) is presented ,followed by a choice of there own dessert for $120.00 per couple and $65 per single how could you go wrong. ...........There has also been allot of requests for cooking classes Me and Don have been bouncing ideas off one another about when and where. I would love to cooking classes maybe once a month as long as we can get the classes to at least 2o plus people . I will teach them some recipes they can bust out for there family and friends and we 'll match wines and get everybody involved in the process of making really wonderful food...Which brings me back to a blog i published a while back about gathering recipes for a cook book and selling the book at the restaurant I've probably invented 500 dishes since i started back in may. maybe 200 of them were incredible the rest good but not memorable,why not start putting although recipes together ,have one of photography friends snap some shots and document the process until we have enough to do a crane brook yearly volume...I never have a problem giving away any recipe or talking about a trick or technique to make a dish incredible it makes me strong as a chef to push myself for the next technique. The restaurant gets allot of e-mails with requests for recipes ......So its a win win....