T. J. Buckley's
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Intimate Chef-Driven Contemporary American Dining
valutazione
Recensioni
fotografia
menù
Duck liver, veal, pork, Sliced fruit, whole grain mustard, homemade fruit chutney
Citrus, cilantro, garlic aioli
Chevre, dollop of crème fraiche, trout roe
Swiss chard, golden raisins, pine nuts. Served with membrillo
Braised oxtail*, Black Trumpet Mushroom, Mashed German Butterball potatoes with roasted garlic Grilled green beans, turnip
Wrapped in Jamon Serrano, Rabbit Leg*, Stuffed with swiss chard and double-smoked bacon*. Maine heirloom beans, winter vegetables, poached Bosc pear
with carrot oil and aged balsamic syrup, Coarse grit polenta cake, Sautéed winter greens, fennel, savoy cabbage, black trumpet mushroom*
Seared and Steamed
Parsley Oil, Local Brown Rice & Wild Minnoman Rice Risotto, Pureed Kabocha Squash, Frizzled Leek, Kale
Cocoa layer cake brushed with rum syrup and layered with chocolate caramel ganache, finished with dark chocolate glaze and toasted almonds
Classic Crème Brûlée made with vanilla beans, and local, organic cream and eggs
A layered, rustic tart with an apricot almond filling, topped with a fan of pears
Italian ice cream made with fresh, local, natural ingredients by Newfane gelato, right here in Vermont. Served with a tuile wafer; Ginger, Chipotle Chocolate, Tahitian Vanilla, Rosemary Chèvre
Duck liver, veal, pork, Sliced fruit, whole grain mustard, homemade fruit chutney
Citrus, cilantro, garlic aioli
Chevre, dollop of crème fraiche, trout roe
Swiss chard, golden raisins, pine nuts. Served with membrillo
Braised oxtail*, Black Trumpet Mushroom, Mashed German Butterball potatoes with roasted garlic Grilled green beans, turnip
Wrapped in Jamon Serrano, Rabbit Leg*, Stuffed with swiss chard and double-smoked bacon*. Maine heirloom beans, winter vegetables, poached Bosc pear
with carrot oil and aged balsamic syrup, Coarse grit polenta cake, Sautéed winter greens, fennel, savoy cabbage, black trumpet mushroom*
Seared and Steamed
Parsley Oil, Local Brown Rice Wild Minnoman Rice Risotto, Pureed Kabocha Squash, Frizzled Leek, Kale
Cocoa layer cake brushed with rum syrup and layered with chocolate caramel ganache, finished with dark chocolate glaze and toasted almonds
Classic Crème Brûlée made with vanilla beans, and local, organic cream and eggs
A layered, rustic tart with an apricot almond filling, topped with a fan of pears
Italian ice cream made with fresh, local, natural ingredients by Newfane gelato, right here in Vermont. Served with a tuile wafer; Ginger, Chipotle Chocolate, Tahitian Vanilla, Rosemary Chèvre
Duck liver, veal, pork, Sliced fruit, whole grain mustard, homemade fruit chutney
Citrus, cilantro, garlic aioli
Chevre, dollop of crème fraiche, trout roe
Swiss chard, golden raisins, pine nuts. Served with membrillo
Braised oxtail*, Black Trumpet Mushroom, Mashed German Butterball potatoes with roasted garlic Grilled green beans, turnip
Wrapped in Jamon Serrano, Rabbit Leg*, Stuffed with swiss chard and double-smoked bacon*. Maine heirloom beans, winter vegetables, poached Bosc pear
with carrot oil and aged balsamic syrup, Coarse grit polenta cake, Sautéed winter greens, fennel, savoy cabbage, black trumpet mushroom*
Seared and Steamed
Parsley Oil, Local Brown Rice & Wild Minnoman Rice Risotto, Pureed Kabocha Squash, Frizzled Leek, Kale
Cocoa layer cake brushed with rum syrup and layered with chocolate caramel ganache, finished with dark chocolate glaze and toasted almonds
Classic Crème Brûlée made with vanilla beans, and local, organic cream and eggs
A layered, rustic tart with an apricot almond filling, topped with a fan of pears
Italian ice cream made with fresh, local, natural ingredients by Newfane gelato, right here in Vermont. Served with a tuile wafer; Ginger, Chipotle Chocolate, Tahitian Vanilla, Rosemary Chèvre