Appetizers
Marinated Beet Salad
$14.00
Served with fine herbs, hazelnuts, Boucheron goat cheese.
Braised Spanish Octopus
$19.00
Served with fork-crushed potatoes, chorizo, piquillo pepper sauce.
Yellowtail Hamachi Kama
$20.00
Served with ginger, soy, black garlic, roasted shishito peppers.
Heirloom Tomato Gazpacho
$18.00
Served with pickled watermelon, burrata cheese.
Hudson Valley Foie Gras Duo
$23.00
Served with Honey Crisp peaches, Muscat grape gelee and Bing cherry gelee.
Duck Confit Salad
$18.00
Served with frisee, smoked bacon, soft duck egg, truffle vinaigrette.
Ricotta Cavatelli
$18.00-28.00
Served with wild mushrooms, parmesan and black truffle.
White Corn Polenta Agnolotti
18.00
Served with braised short rib, fava beans and parmesan broth.
$Entrees
Massachusetts Wild Striped Bass
$38.00
Served with cornmeal hoe cake, Georgia shrimp succotash, roasted shishito peppers.
Rice-Crusted Halibut
$38.00
Served with forbidden rice, bok choy, aji amarillo broth.
Roasted Giannone Chicken
$29.00
Served with roasted chantrelle mushrooms, Ward's Farm corn spoonbread.
Roasted Peking Duck
$38.00
Served with puy lentils, bok choySanta Rosa plum glaze.
Painted Hills Beef Duo
$40.00
Served with potato gorgonzola rosti, glazed baby carrots and Bordelaise sauce.
Vermont Lamb Assiette
$38.00
Served with fava beans, faro, Black Mission fig caponata.
Roasted Suckling Pig
39.00
Served with white corn grits, baby carrots and smoked onion sauce.
$Desserts
Hot Valrhona Chocolate Souffle
$13.00
Served with Kona coffee ice cream and Grand Marnier anglaise.
Pastel de Tres Leches
$11.00
Served with peach compote, crystallized violets and blackberry sorbet.
Buttermilk Panna Cotta
$11.00
Served with Summer berry sphere, lemon verbena and raspberry sorbet.
Caramel Coulant
$12.00
Served with bittersweet chocolate sauce, chocolate ice cream and toasted almond.
Sticky Toffee Pudding
$12.00
Served with bourbon pecan ice cream, spicy date and apple chutney.
Cheese Selection
$16.00-26.00
Menu for Troquet is provided by findrestaurantmenu.com
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