트리오・안・아메리칸・비스트로
Trio An American Bistro
| 일 | 월 | 화 | 수 | 목 | 금 | 토 |
|---|---|---|---|---|---|---|
7 | 8 | 9 | 10 | 11 | 12 | 13 |
14 | 15 | 16 | 17 | 18 | 19 | 20 |
21 | 22 | 23 | 24 | 25 | 26 | 27 |
28 | 29 | 30 | 7/1 | 2 | 3 | 4 |
잭슨의 세련된 아메리칸 비스트로
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리뷰
사진
메뉴
focaccia, basil infused olive oil, seasonal spread
hudson valley foie gras, duck fat, pink peppercorns, strawberry coulis, champagne pickled mustard seeds, buttered brioche, parsley
horseradish chive crème fraiche, fines herbs, smoked sea salt
sautéed prince edward island mussels, white wine, garlic, heirloom cherry tomatoes, lemon, thyme, parsley
whipped chevre, asparagus, fried hen egg, scallions, cornbread croutons
bleu cheese fondue, scallions, fresh ground pepper
huidekoper ranch greens, snap peas, pickled corn, marinated tomatoes, ricotta salata and herb roasted garlic vinaigrette
baby kale, watercress, house dressing, parmigiano reggiano, focaccia croutons, prosciutto
baby arugula, parmigiano reggiano, extra virgin olive oil, lemon
bacon infused tomato soup, arugula pesto, bacon lardons, garlic croutons
chef's daily creation, ask your server for tonight's offering
peas, parmesan broth, pecorino romano, pea tendrils
house ground italian sausage, seasonal vegetables, fettuccini, crème fraiche, fines herbs, parmigiano reggiano
sweet carrot puree, fried fingerlings, grilled broccolini, balsamic reduction
baby kale, fingerling potatoes, tomato vinaigrette, roasted garlic glaze, herbed butter
snake river farms pork, stewed heirloom beans, collard greens, charred rhubarb glaze
house ground lockhart cattle co. beef, aioli, arugula, 460 brioche bun and waffle fries
garlic oil, prosciutto di parma, mozzarella, arugula, parmesan
corn puree, house ground sausage, marinated tomatoes, mozzarella and basil
marinara sauce, baby kale, fresh mozzarella, parsley, basil, balsamic reduction and toasted pine nuts
kale pine nut pesto, tomato vinaigrette, burrata, honey roasted onions, pecorino romano
chefs selection of pacific oysters with champagne mignonette
grade A hudson Valley Foie Gras, grilled pears, toasted brioche, watercress and apricot coulis
stone crab claws, garlic, butter, lemon and roasted chile aioli
parsnip puree, purple watercress and wild mushroom sugo
belgian endive, red pear, candied pecans, Winter winds farms teton tomme cheese and carmelized shallot vinaigrette
Alaskan king crab, avocado, basil and pea panna cotta and citrus dressed huidecooper ranch micro greens
butter braised leeks, foie gras and fennel stuffing and fig jus
baby black kale, crispy prosciutto, parmigianno reggiano and Caesar dressing
champagne crème fraiche and butter poached lobster
5oz seared rare ahi, yukon potato and chive puree, chanterelle mushrooms and red wine gastrique
lava lake lamb, parmesan sage polenta, charred fennel, and natural jus
pan seared wisconsin pheasant breast, winter vegetable hash and white wine caper pan jus
6oz pan seared montana buffalo, swiss chard, duck fat potatoes, and chimichurri
6 oz porcini encrusted block cut steak, crispy wild mushroom risotto cake, swiss chard and red wine demi glace. Add Sauteed King Crab $15
roasted wild Mushrooms, parmigiana reggiano and crispy leeks. Add shaved black truffle $15
made to order and served with apple caramel sauce and vanilla ice cream
chambord cream and Chocolate-Cinnamon almond bark
focaccia, basil infused olive oil, seasonal spread
hudson valley foie gras, duck fat, pink peppercorns, strawberry coulis, champagne pickled mustard seeds, buttered brioche, parsley
horseradish chive crème fraiche, fines herbs, smoked sea salt
sautéed prince edward island mussels, white wine, garlic, heirloom cherry tomatoes, lemon, thyme, parsley
whipped chevre, asparagus, fried hen egg, scallions, cornbread croutons
bleu cheese fondue, scallions, fresh ground pepper
huidekoper ranch greens, snap peas, pickled corn, marinated tomatoes, ricotta salata and herb roasted garlic vinaigrette
baby kale, watercress, house dressing, parmigiano reggiano, focaccia croutons, prosciutto
baby arugula, parmigiano reggiano, extra virgin olive oil, lemon
bacon infused tomato soup, arugula pesto, bacon lardons, garlic croutons
chef's daily creation, ask your server for tonight's offering
peas, parmesan broth, pecorino romano, pea tendrils
house ground italian sausage, seasonal vegetables, fettuccini, crème fraiche, fines herbs, parmigiano reggiano
sweet carrot puree, fried fingerlings, grilled broccolini, balsamic reduction
baby kale, fingerling potatoes, tomato vinaigrette, roasted garlic glaze, herbed butter
snake river farms pork, stewed heirloom beans, collard greens, charred rhubarb glaze
house ground lockhart cattle co. beef, aioli, arugula, 460 brioche bun and waffle fries
garlic oil, prosciutto di parma, mozzarella, arugula, parmesan
corn puree, house ground sausage, marinated tomatoes, mozzarella and basil
marinara sauce, baby kale, fresh mozzarella, parsley, basil, balsamic reduction and toasted pine nuts
kale pine nut pesto, tomato vinaigrette, burrata, honey roasted onions, pecorino romano
chefs selection of pacific oysters with champagne mignonette
grade A hudson Valley Foie Gras, grilled pears, toasted brioche, watercress and apricot coulis
stone crab claws, garlic, butter, lemon and roasted chile aioli
parsnip puree, purple watercress and wild mushroom sugo
belgian endive, red pear, candied pecans, Winter winds farms teton tomme cheese and carmelized shallot vinaigrette
Alaskan king crab, avocado, basil and pea panna cotta and citrus dressed huidecooper ranch micro greens
butter braised leeks, foie gras and fennel stuffing and fig jus
baby black kale, crispy prosciutto, parmigianno reggiano and Caesar dressing
champagne crème fraiche and butter poached lobster
5oz seared rare ahi, yukon potato and chive puree, chanterelle mushrooms and red wine gastrique
lava lake lamb, parmesan sage polenta, charred fennel, and natural jus
pan seared wisconsin pheasant breast, winter vegetable hash and white wine caper pan jus
6oz pan seared montana buffalo, swiss chard, duck fat potatoes, and chimichurri
6 oz porcini encrusted block cut steak, crispy wild mushroom risotto cake, swiss chard and red wine demi glace. Add Sauteed King Crab $15
roasted wild Mushrooms, parmigiana reggiano and crispy leeks. Add shaved black truffle $15
made to order and served with apple caramel sauce and vanilla ice cream
chambord cream and Chocolate-Cinnamon almond bark
focaccia, basil infused olive oil, seasonal spread
hudson valley foie gras, duck fat, pink peppercorns, strawberry coulis, champagne pickled mustard seeds, buttered brioche, parsley
horseradish chive crème fraiche, fines herbs, smoked sea salt
sautéed prince edward island mussels, white wine, garlic, heirloom cherry tomatoes, lemon, thyme, parsley
whipped chevre, asparagus, fried hen egg, scallions, cornbread croutons
bleu cheese fondue, scallions, fresh ground pepper
huidekoper ranch greens, snap peas, pickled corn, marinated tomatoes, ricotta salata and herb roasted garlic vinaigrette
baby kale, watercress, house dressing, parmigiano reggiano, focaccia croutons, prosciutto
baby arugula, parmigiano reggiano, extra virgin olive oil, lemon
bacon infused tomato soup, arugula pesto, bacon lardons, garlic croutons
chef's daily creation, ask your server for tonight's offering
peas, parmesan broth, pecorino romano, pea tendrils
house ground italian sausage, seasonal vegetables, fettuccini, crème fraiche, fines herbs, parmigiano reggiano
sweet carrot puree, fried fingerlings, grilled broccolini, balsamic reduction
baby kale, fingerling potatoes, tomato vinaigrette, roasted garlic glaze, herbed butter
snake river farms pork, stewed heirloom beans, collard greens, charred rhubarb glaze
house ground lockhart cattle co. beef, aioli, arugula, 460 brioche bun and waffle fries
garlic oil, prosciutto di parma, mozzarella, arugula, parmesan
corn puree, house ground sausage, marinated tomatoes, mozzarella and basil
marinara sauce, baby kale, fresh mozzarella, parsley, basil, balsamic reduction and toasted pine nuts
kale pine nut pesto, tomato vinaigrette, burrata, honey roasted onions, pecorino romano
chefs selection of pacific oysters with champagne mignonette
grade A hudson Valley Foie Gras, grilled pears, toasted brioche, watercress and apricot coulis
stone crab claws, garlic, butter, lemon and roasted chile aioli
parsnip puree, purple watercress and wild mushroom sugo
belgian endive, red pear, candied pecans, Winter winds farms teton tomme cheese and carmelized shallot vinaigrette
Alaskan king crab, avocado, basil and pea panna cotta and citrus dressed huidecooper ranch micro greens
butter braised leeks, foie gras and fennel stuffing and fig jus
baby black kale, crispy prosciutto, parmigianno reggiano and Caesar dressing
champagne crème fraiche and butter poached lobster
5oz seared rare ahi, yukon potato and chive puree, chanterelle mushrooms and red wine gastrique
lava lake lamb, parmesan sage polenta, charred fennel, and natural jus
pan seared wisconsin pheasant breast, winter vegetable hash and white wine caper pan jus
6oz pan seared montana buffalo, swiss chard, duck fat potatoes, and chimichurri
6 oz porcini encrusted block cut steak, crispy wild mushroom risotto cake, swiss chard and red wine demi glace. Add Sauteed King Crab $15
roasted wild Mushrooms, parmigiana reggiano and crispy leeks. Add shaved black truffle $15
made to order and served with apple caramel sauce and vanilla ice cream
chambord cream and Chocolate-Cinnamon almond bark
