Chimney Park menu

Hudson Valley Foie Gras

Ricotta Cheese Gnudi

Steamed dumplings, crispy duroc pork belly, butternut squash, sage, brown butter, parmesan cream.

1855 Beef Carpaccio

Arugula, shaved parmigiano reggiano, cured egg yolk, caper berries, dijon, potato gaufrettes.

Ahi Tuna Crudo

Olive tapenade, fennel, tarragon, citrus, peppers, lemon vinaigrette.

Sauteed Lump Crab Cakes

Deconstructed mirepoix celeriac, carrot, lemon chive buerre blanc.

New Caledonian Blue Prawns

Creamy risotto, hazel dell mushrooms, fried leeks, mushroom essence.

Daily Beef Selection

Naturally Raised Bison Steak

Maple Leaf Duck Breast

Sea isle red beans, confit thigh, bacon, braised cabbage, apple, duck glace.

Crisp Skin Alamosa Bass

Riso nero, blistered cherry tomatoes, arugula, fennel, caper herb brown butter.

1855 Black Angus Beef Filet of Ribeye

Golden potato puree, spinach, roasted shallots, hazel dell mushrooms, red wine sauce.

Pan Seared New England Sea Scallops

Potato risotto, brussels sprouts, roasted peppers, fall squash, madeira truffle reduction.

Baked Sole Oscar

Crisp fingerling potatoes, broccolini, oven dried tomatoes, roasted shallots, blue crab meat, hollandaise.

Roasted Rack of Colorado Lamb

Herb roasted potatoes, swiss chard, carrots, fennel, chimmichurri lamb jus.

Truffle

Thyme and Goat Cheese Potato Puree

Sauteed Hazel Dell Mushrooms

Classic Elbow Mac N Cheese

Caramelized Brussels Sprouts

Bacon

Aged Balsamic

Mixed Greens Salad

Dried stone fruit, manchego, marcona almonds, sherry vinaigrette.

Hazel Dell Mushroom Cappuccino

Truffle froth, morel powder, savory truffle thyme biscotti.

Romaine Antipasto Salad

Oven dried tomatoes, creminelli brothers salami, olives, white anchovy, grilled bread, parmegiano reggiano balsamic vinaigrette.

Warm Spinach and Roasted Beet Salad

Bacon, blue cheese, apples, walnuts, balsamic glaze, shallot bacon vinaigrette.