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Dinner Menu
We strive to exceed your expectations. We purchase in small quantities to assure freshness. We grow what we can, like herbs and vegetables. Our reason for being is artistic cuisine with the greatest depth of flavor and impeccable service.
Bon Appétit!
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First Course
CHEF’S POTAGE DU JOUR
(Please inquire about today’s preparation)
$12 a la carte
DUO OF SALMON
One Cured, One Pastrami Smoked, Crudités, Cucumbers, Ponzu
$18 a la carte
WILD MUSHROOM CREPE
Shitake, Hedgehog, Oyster, Hen of the Woods, Truffle Sauce
$14 a la carte
LEMONGRASS MARKEA SHRIMP MARTINI
Marinated Grilled Prawns, Vermouth Vinaigrette
$16 a la carte
FRESH DUCK FOIE GRAS
Seared Hudson Valley Foie Gras, Grand Marnier Jus, Toasted Brioche
$24 a la carte / $18 prix-fixe supplement
Salads
GOODSTONE’S SALADE MAISON
Chef’s Garden Lettuces, Champagne Vinaigrette, Accoutrements
$10 a la carte / Add Roquefort Cheese $6
GOAT CHEESE SALAD
Roasted Beets, Chèvre, English Walnuts, Fresh Greens, Aged Balsamic
$14 a la carte
ROQUEFORT SALAD
Chef’s Garden Lettuces, Candied Pecans, Champagne Vinaigrette, Accoutrements
$16 a la carte
HEIRLOOM TOMATO CAPRESE
Whole Milk Mozzarella, Balsamic Reduction, Basil Vinaigrette
$15 a la carte
Les Entrees
DUCK A L’ ORANGE
Magret, Wild Rice, Sauce Bigarade
$48 a la carte / $73 prix-fixe
DEEP SEA DIVER SCALLOPS PROVENÇALES
Sautéed with Garlic and Herbs as in Provence
$44 a la carte / $69 prix-fixe
WILD JAIL ISLAND SALMON
Braised Leek & Tomato Fondue, Potato Puree, Bouquetier
$44 a la carte / $69 prix-fixe
SUMMER FIELD FARMS VEAL SWEETBREADS
Thrice Cooked, Foie Gras, Truffle Essence
$48 a la carte / $73 prix-fixe
CHEF’S AWARD WINNING COLORADO RACK OF LAMB
Garlic and Parsley Crust, Freshly Seasoned Vegetables, Tarragon Jus
$65 a la carte / $90 prix-fixe
LE CHATEAUBRIAND BOUQUETIER ET SA SAUCE BÉARNAISE
Classic Center Cut Prime Filet, Fresh Garden Vegetables, Truffle Sauce
For Two $110 a la carte / $160 prix-fixe
GOODSTONE’S MEDALLIONS OF PRIME FILET MIGNON
Poële au Beurre, Jardinière
$52 a la carte / $77 prix- fixe
Executive Chef, William J. Walden
Owner and General Manager, Mark Betts |
