The Tailor and the Cook Menu and Prices
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The Tailor and the Cook Menu
| First |
| Pei Mussels Casa Del Sol" |
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$11.00 |
Tequila, garlic, cilantro, heirloom tomato, crostini
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| Roasted Duck and Baby Spinach Salad |
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$12.00 |
Roasted radish, preserved lemon, leek vinaigrette, foie gras buttered toast
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| Pan Seared Scallops |
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$13.00 |
Roasted artichoke and proscuitto, baby spinach, romesco sauce
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| Alambria Springs Roasted Beets |
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$10.00 |
Three village ricotta, buckwheat sprouts, butternut squash seed oil, maple syrup
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| Second |
| Pan Roasted Hanger Steak Or Filet Mignon |
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$27.00 - $30.00 |
Fingerling fries, fresh arugula, gorgonzola butter, red wine demi glace. Add housemade foie gras butter to any steak or entree $7. Add pan seared scallops to any steak or entree $10
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| Gaias Breath Farm Grilled Veal Rib Chop |
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$32.00 |
Certified organic. Grilled potato and summer squash, nys peach, green peppercorn and sweet onion chutney
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| Lucki 7 Farms Pork Loin Schnitzel |
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$25.00 |
Whole wheat spaetzle, napa cabbage slaw, lemon and whole grain mustard beurre blanc
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| Whole Roasted Rainbow Trout |
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$26.00 |
Fresh herbs, roasted summer vegetables
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| Pan Roasted Duck Breast |
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$28.00 |
Quinoa, blueberry chamomile sauce, farm fresh beans
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| Jones Family Farm Roasted Half Chicken |
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$21.00 |
Paprika butter, roasted carrots, baby rapini, cornbread
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| Caribbean Blue Crab & Scallion Dumpling |
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$29.00 |
Vegetable slaw, coconut curry broth, toasted cashew
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| Sweet Corn Tamale |
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$19.00 |
Napa cabbage, tomato salad, roasted poblano & shishito, meadowood farms sheeps milk brebis blanc, fried farm egg, creme fraiche
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| In Addition |
| Caramelized Baby Carrots |
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$5.00 |
Apricot and mint
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| Fingerling Fries |
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$7.00 |
Old bay, roasted red pepper and caper remoulade
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| Farm Fresh Vegetables |
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$5.00 |
Daily selections
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| Grilled Sweet Corn |
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$4.00 |
Pinecone bud syrup, chive
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| Fresh Vegetable Risotto |
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$6.00 | |
DISCLAIMER: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.
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