Joe's Restaurant

Dinner

Dinner Menu

Menu items subject to change based on product availability

*No tasting menu on Sundays (only prix fixe menu)

Bitter Greens Salad, Citrus, Spring Onion

Cana De Cabra, Radish, Pistachios, Honey-Cider Vinaigrette

Charcutarie of Mortadella, Pork, Pate, Iberico Lomo, Fuete

Grilled Octopus, Smoked Pepper Vinaigrette

Fennel, Mustard, Radish

Bocconcini Di Bufala Mozzarella, Orange, Confit Endive

Charred Treviso, Bourbon Maple, Pistachio-Lemon Bread

Foie Gras Parfait

Apple Mustardo, Pistachio Oil, Mache, Grilled Bread

Toasted Farro

English Peas, Lemon Herb Pistau, Toasted Pecans

Grilled Vermont QuailAlmond Bread, Roast Beet, Smoke Cherry, Cress

Porcini Mushroom Ravioli With Wild Mushrooms

16/27

Parmesan Broth, Italian Parsley

Pan Fried San Dabs

red quinoa, baby turnips, salsify cream, lemon butter

Roasted Veal Sirloin

farro, braised mustard, almond, olive jam

Slow-roasted jidori chicken breast, Smoked Cauliflower Tortellini

apple-spring onion soubise, braised turnips, black trumpets

Prime flatiron steak and shortrib

celeryroot puree, brussels, hedgehog mushroom, mustard jus

Joe’s Classics

New zealand red snapper filet with potato scales and wild rice

salsify, spinach, red wine sauce

Prime pork tenderloin crepinette with wild mushrooms

roasted garlic and potato puree, roasted garlic jus

Flat Iron Beef, Mash Potatoes, Crispy Artichokes, Balsamic Brown Butter

Sample prix fixe menu

Hamachi Crudo

Navel Orange, Fennel, Ginger Vinaigrette

Beluga Lentil

Lamb Ragout, Garlic Mint Yogurt, seared fava leaves

Prime beef flatiron and shortrib

celery root puree, brussels, chanterelles, mustard jus

Pan roasted monkfish & white shrimp

winter squash curry, crisp black rice, radish salad

Chocolate cremeux, coconut, almond, mint

Sample Chef’s Tasting Menu

Amuse

Rock Shrimp Crudo
Ginger-Cilantro Vinaigrette
Mandarin, Nasturtium, Icicle Radish

Maine Diver Scallop
Salsify Cream, Treviso, Wild Rice, Veal Jus

Toasted Farro
Braised Veal Breast, English Pea, Pistou

Tea Smoked Sonoma Duck Breast
Okinawa Potato, Sprouting Broccoli, Charred Citrus
Seared Apple, Anise

Pink Champagne Granita, Orange Gelee

Chocolate Ganache, Kirsch Ice Cream, Brandied Cherry Gel
Cocoa Crumble, Almonds

$68

Chef De Cuisine: Greg Zanotti

Premium Wine Flight: 3 Wines for $25 or 5 Wines for $40