Autumn Dinner – The Beatrice Inn | In the West Village of New York

STARTERS

OYSTERS, HALF DOZEN 28
Yuzu Cocktail Sauce, Juniper Migonette

CHICKEN LIVER PÂTÉ 17
Blackberry Conserva, Mustard, Bâtard

BLACK KALE SALAD 18
Smoked Caper Dressing, Grilled Bread, Honey

ROMAINE & HERB SALAD 18
Smoked Green Goddess Dressing, Candied Pecans, Tarragon

SCALLOP & LYCHEE CRUDO 27
Green Yuzo, Shiro Dashi, Shiso, Coriander, Rose

STEAK TARTARE 29
Smoked Yolk, Capers, Shallot, Buttered Brioche

MAINS

BRAISED OXTAIL 39
Madeira, Mash, Prunes

ROAST FLOUNDER FORESTIÈRE 63
Golden Oyster Mushroom, Trompette Royale, Shiitake, Créme de Normande, Rosemary

CHAMPVALLON DE TÊTE 39
Veal, Lamb, Chantrelles, Crimini, Heirloom Potatoes

60-DAY DRY AGED CÔTE DE BOEUF 95
Blistered Blackberries, Garlic Confit, Charred Prawn Butter, Thyme

MILK BRAISED PORK SHOULDER 39
Jasmine Rice Soubise, Hen of the Woods Mushrooms, Sage

ROAST DUCK FLAMBE 135
Fingerlings Lyonnaise, Cherry Jus

45-DAY DRY AGED BURGER 38
Red Wine Caramelized Onions, d’affinois Cheese

FOR THE TABLE

HARICOTS VERTS 19
Garlic, Lamb’s Tallow, Hazelnut

FIRE ROASTED HEIRLOOM POTATOES 18
Garlic, Laurel

ROASTED KOBACHA SQUASH 21
La Tur, Honey, Sage

TRUFFLE FRIES 17

DESSERT

BONE MARROW-BOURBON CRÈME BRÛLÉE 18

CHÈVRE CHEESECAKE 17

BITTER CHOCOLATE & ESPRESSO CAKE 18

“The devil is in the details. But so is salvation.”
Hyman G. Rickover

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
12-11-20