TOPPER'S Dinner Menu

First Course

Raw and Cooked Spring Vegetable Salad
Black Quinoa Tabbouleh, Chickpeas, Garden Herbs and Flowers

Lobster and Crab Cake
Roasted Corn Relish, Jalapeño Olives, Mustard Cream

Truffle Gnocchi
Nettles, Black Trumpet Mushrooms, Green Asparagus, Hazelnuts

Baby Arugula
Marinated Roasted Beets, Ricotta Salata, Candied Walnuts

Sweet Neck Farm Oysters
Served Chilled on the Half Shell, Cocktail Sauce, Mignonette

Main Course

Slow-Roasted Turbot
Young Carrots, Fava Beans, Potato Terrine, Roasted Chicken Jus

French White Asparagus
English Pea Carnaroli Risotto, Morel Mushrooms, Ramps, Miner's Lettuce

48-Hour Sous Vide Prime Beef Short Rib
Cubeb Pepper, King Trumpet, Smoked Potato Puree, Black Currant Reduction

Roasted Lemon Sole
Parmesan and Oregano Crust, Sautéed Spinach, Roasted Fingerlings

Dry Aged Sirloin Steak Frites
Roasted Bone Marrow, Hand-Cut Fries, Roasted Garlic and Herb Butter

Enhancements

English Pea Carnaroli Risotto

Hand-Cut Fries

Glazed Young Carrots

Sautéed Spinach

Desserts

Key Lime Cheesecake, Deconstructed
Berry Compote, Coconut Fluid Gel, Chantilly Cream

White Chocolate Butterscotch Semifreddo
Nutella Ice Cream, Hazelnut-Cocoa Crumble, Shot of Hot Chocolate

Chilled Fruit Soup
Champagne-Grapefruit Sorbet, Pineapple Consommé, Seasonal Fruit Salad

Ice Creams and Sorbets
A Selection of Home-Made Ice Cream and Sorbets, Fresh Berries, Almond Florentine

Selection of Domestic and Imported Cheeses
Fruit, Nut Bread, Truffle Honey

 

Executive Chef Kyle Zachary
Executive Sous Chef Thomas Pearson