
Chef John Doe describes his culinary style as a combination of the traditional and the innovative.
ingredients from the northeast
[morrison_hotel_menu title=»Appetizers»]
#Foie Gras
*Terrine, Blackberry-Beet Gel, Pistachio, Corn Madeleine
=$28.25
#Heirloom Tomatoes
*Burrata, Basil, Aged Balsamic, Olive Oil Crouton
=$25.25
#Garden Green
*Salad, Arugula, Mesclun, Frisée, Olive Oil Vinaigrette
=$28.25
#Vegetable Salad
*Cooked & Raw, Sourdough, Black Garlic & Yuzu Vinaigrette
=$22.25
[/morrison_hotel_menu]
[morrison_hotel_menu title=»Entrées»]
#Tagliatelle Pasta
*Porcini mushrooms, Parsley, Garlic
=$25.25
#Wild Striped Bass
*Pattypan Squash, Semolina Purée, Sauce Vierge
=$27.25
#Asparagus Risotto
*Egg, Pickled Strawberries, Arugula, Truffle Pecorino
=$22.25
#Coq au Vin, Bacon
*Pearl Onions, Mushrooms, Potato Puree, Haricot Verts
=$15.25
[/morrison_hotel_menu]
[morrison_hotel_menu title=»Meat & Poultry»]
#Filet Mignon
*Aligot Potato, Crisp Vidalia Onion, Braised Endive
=$55.25
#Prime NY Strip
*Fried Green Tomato, Smoked Tomato Remoulade
=$35.25
#Duck Breast
*Heirloom Carrot, Celery, Roasted Plum
=$45.25
#Chicken
*Corn, Cucumber, Yukon Gold Potato, Garlic & Shallots
=$50.25
#Poached Egg
*Truffle, Arugula, Parmesan
=$20.25
#Slow Roasted Chicken
*Trumpet Royale Mushroom, Cranberry Compote, Brussels Sprouts
=$45.25
#Squash and Bresaola
*Honey-Roasted Squash, Air Dried Beef, Wild Lingonberry Vinaigrette
=$15.25
[/morrison_hotel_menu]