Flagstaff House Dinner Menu
Menu and prices subject to change
 
CANAPÉS
 
KUMAMOTO OR WELLFLEET OYSTERS* 4.75 / Each
Cucumber Vinegar, Shiso
 
TRIO OF CAVIAR* 178
Fennel Infused Vodka, Traditional Accoutrement
 
CHEFS SELECTION OF ARTISAN CHEESES 28
 
PRIME STEAK TARTARE* 20
Quail Egg, Capers, Brioche
 

 
THREE COURSE MENU
 
Three Courses Not Required, Items May Be Ordered Individually And Priced Per Course.
 
Select One Option From Each Course 88.00
 
1ST
 
HICKORY SMOKED RICOTTA
Radish, Mustard Greens, Colorado Cherries, Almonds, Garlic Scape
 
SMOKED DUCK MOLE
Bing Cherry Churro, Cilantro, Almonds, Creme Fraiche
 
POINT JUDITH CALAMARI
Saffron, Cannellini Beans, Pine Nuts, Castelvetrano Olives, Thyme Emulsion
 
MANGALITSA PORK PATE TORCHON
Cornichons, Dijon, Pearl Onions, Brioche
 
VIRGINIA BLUE CRAB & GULF WHITE SHRIMP
Chive, Celery, Crisp Potato, Cured Egg Yolk
 
MAINE LOBSTER SOUP
Ginger, Lemongrass, Cilantro, Snap Peas
 
CURE FARMS LETTUCES
Strawberries, Wagyu Bresaola, Charred Onion Vinaigrette
 
2ND
 
MARYLAND SOFT SHELL CRAB
Spice Rubbed, Plantain, Coconut, Smoked Chili Coulis
 
ALASKAN HALIBUT CHEEKS
Lobster Gougere, Leeks, Celery, Tomato Confit, Parsley Cream
 
MANGALITSA PORK LOIN & BRAISED HAM
Bourbon, Vermouth, Bitters, Honey, Colorado Cherries
 
HUDSON VALLEY FOIE GRAS
Hazelnut, Brioche, Strawberry Jam, Pickled Green Strawberry
Supplemental Charge
 
ROHAN DUCK BREAST*
Gnocchi, Enoki Mushrooms, Pea Shoots, Green Garlic, Vincotto
 
MAINE DAY BOAT LOBSTER
Peas, Shiitake Mushrooms, Cherry Tomatoes, Artichokes, Mint
Supplemental Charge
 
PAN FRIED SOBA NOODLES
Spring Garlic, Bok Choy, Cashew, Pickled Radish, Black Garlic Molasses
 
3RD
 
FILET MIGNON OR NEW YORK STRIP*
Twice Baked Potatoes, Asparagus, Bacon & Mushroom Bordelaise
 
ALASKAN KING SALMON*
Fingerling Potatoes, Bacon, Asparagus, Lobster Cream
 
IOWA RABBIT LEG & SAUSAGE
Dill, Fava Beans, Heirloom Tomatoes, Sweet Corn, Wild Rice and Chard Dolma
 
ALASKAN HALIBUT*
Golden Beets, Baby Fennel, Basil, English Pea Dauphine
 
CRISP PARMESAN POLENTA
Asparagus Variations, Black Truffle, Herb Salad
 
SATSUMA WAGYU RIBEYE CAP*
Enoki Mushrooms, Ginger, Mizuna, Short Rib Korokke, Yuzu Tonkatsu
Supplemental Charge
 

 
CHEF'S TASTING MENU
To Be Ordered By The Entire Table 118
Wine Pairing (3 Ounces Each)Additional 89
 
AMUSE-BOUCHE*
Oyster on the Half Shell
- NV Collet Brut, Champagne, France
 
VIRGINIA BLUE CRAB
Baby Radishes, Crisp Potato, Mustard Greens, Lemon Thyme Vinaigrette
- 2014 Poema Alvarinho, Minho, Portugal
 
NEW BEDFORD SCALLOP*
Saffron Risotto, Braised Rabbit, Snap Peas
- 2016 Frederic Magnien Chardonnay, Burgundy, France
 
RABBIT LOIN
Liver Mousse, Mustard Greens, Chioggia Beets, Beby Fennel, Madeira Jus
- 2015 Ar.Pe.Pe. Rosso di Valtellina, Lombardia, Italy
 
OR
 
HUDSON VALLEY FOIE GRAS
Hazelnut Brioche, Strawberry Jam, Pickled Green Strawberry
 
COLORADO LAMB RACK*
Grilled Scallions, Yukon Gold Potato, Lamb Jus
- 2015 Matthiasson Cabernet Sauvignon, Napa Valley, California
 
OR
 
SATSUMA JAPANESE WAGYU*
OPERA CAKE
Almond Cake, Coffee Mousse, Dark Chocolate
- 2015 Domaine la Tour Vielle Rimage, Banyuls, France
 
ADD ARTISAN CHEESE SELECTION COURSE
Per Person 12
 
PRE-ORDERED DESSERT
 
 
S'MORES
Camp Fire, Graham Cracker Blondie, Roasted Marshmallow Ice Cream, Valrhona Chocolate18