Regional American, Fall/Winter 2024

Starter: Choose 2 dishes

  • Caviar tarte layered with sturgeon caviar, chopped egg, creme fraiche, chives, and house made Bellinis
  • Chopped Iceberg wedge, eggs, bacon lardons, tomatoes, sweet Vidalia onions, croutons, Point Reyes blue cheese crumbles
  • Fettuccine Carbonara – sauteed shallots, guanciale, organic egg yolk and grated 24-month aged Pecorino Romano
  • Jumbo shrimp cocktail with Haas avocado, spicy bloody Mary cocktail sauce – homemade wheat crackers
  • One Italian veal and beef meatball, pan roasted and served with Mom’s marinara, Sicilian oregano grilled bruschetta for dipping
  • Burrata salad with roasted butternut squash, chickpea, farmers market greens and arugula, curried sunflower seeds, aged cab sauv and virgin 1st press olive oil
  • Maryland style lump crab cakes served with a remoulade sauce and field greens with lemon honey dressing
  • Assorted pates – duck liver mousse, campagna and black truffle liver pates with Italian crisps, cornichon and chutney
  • Antipasti plate with grilled eggplant, red bell peppers, radicchio, heirloom tomato, burrata, prosciutto, olives, figs,
  • Crispy tempura shrimp and calamari platter with assorted dips
  • Chinese style chicken or pork lettuce wraps – wok seared ground pork or chicken served warm with crispy wontons, toasted peanuts, scallions, blistered peppers, napa cabbage and iceberg lettuce wraps

Main Course: Choose 2 dishes

  • Sous vide boneless leg of lamb, red wine garlic and rosemary reduction, sauteed asparagus and warm French bean salad
  • 12 hour braised beef short ribs – organic grass fed beef short ribs braised in red wine, mushrooms, thyme, garlic and tomato
  • Maryland blue fin crab stuffed wild salmon, roasted and served over Minnesota pecan wild rice, ginger butter sauce
  • Farmers market peak of season vegetarian platter, crispy tofu, cous cous, green lentils, Swiss chard and roasted kale, and grilled eggplant – smokey tomato sauce
  • Steamed New England lobster pot with lobster, corn, new potatoes, asparagus and drawn citrus butter
  • Filet mignon with grilled prawns, roasted forest mushrooms and shallots, grilled zucchini with herbed potato puree
  • Garlic herb crusted rack of Colorado lamb, roasted fingerling potatoes, steamed broccoli rabe, mustard sauce
  • Day caught roast codfish, black truffle mushroom risotto with roasted red pepper butter – grilled asparagus
  • Bone in blackened ribeye, chive-chili butter, stir-fried ginger carrots and French green beans – crispy fingerling potatoes
  • NY Sirloin with sauteed forest mushrooms and shallots, glazed lemon ginger carrots and asparagus, crispy roasted potatoes
  • Alaskan King crab legs, citrus garlic seasoning, drawn butter, hash browns, cole slaw and roasted carrots (market price)
  • Salmon au Paupiette – wild king salmon baked in an envelope with butter, broccolini, capers, shallots, tarragon, Chardonnay – served over apricot couscous and almonds
  • Long Island roast duck with a black fig and balsamic glaze, ginger lemon carrots and herbed organic wild rice with pecans

Dessert

  • Warm Valrona chocolate souffles with crème anglaise sauce
  • Six-layer dark chocolate cake, French vanilla ice cream and sliced strawberries|
  • House made cookies and apricot rugalach platter, fresh picked raspberries, strawberries, blackberries and mint
  • Pear and blueberry crumble, premium vanilla bean ice cream and dulce du leche
  • Homemade cinnamon apple Galette, fresh whipped cream, caramel sauce and vanilla ice cream
  • Brown sugar flambéed warm bananas foster, caramel and vanilla ice cream
  • Italian Ricotta cheesecake with fresh strawberries
  • Warm Tollhouse chocolate cookie sundae, chocolate gelato and warm chocolate sauce
  • Fresh raspberry tarte with vanilla creme center on short crust

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