"Cooking with the Seasons
Chef Erik Johansen, a graduate of the Culinary Institute of America will be hosting a Hands on Cooking Class on Wednesday December, 15th 2004
The class will focus on local, seasonal, organic foods. Each student will find out just how easy cooking can be, by learning to prepare from scratch a dinner for themselves and others to share.
No expereience is needed, bring only an appetite and comfortable shoes.
The class will begin at 6:00 PM and is limited to 8 people. The cost is $85.00 per person and includes all ingredients and kitchen utensils
call 845 - 986 - 3411 for more details and a class reservation
"Fireside Tasting Menu"
On Saturday Nights we have set aside a private fireside dining experience that includes an eight course tasting menu
The progression of courses will focus on seasonal foods that can be tailored to your liking
Wines paired specifically to your menu can be suggested as well
This fireside tasting menu is by reservation only
www.ironforgeinn.com |
Appetizers
Hudson Valley Quail
with a Ragout of Wild Mushrooms and Autumn Greens, Coriander Scented Pumpkin Puree, Griddled Polenta
$11.00
Crispy Five Spice Pork Rillettes
with Gingered Sweet Potato Relish, Sweet and Sour Bourbon sauce
$8.00
Smoked Eden Brook Farms Trout
with Mustard Greens, Dreied Cranberries, Cornbread, Horseradish Sage Dressing
$9.00
Local Artisanal Cheeses from Bobolink Farm
with Red Wine Poached Pears, Organic Baby Greens, Almond Tuile
$10.00
Labelle Farms Foie Gras au Torchon
with Warm Duck Confit Medallion, Preserved Apples and Fennel, Apple Cider Reduction, Riesling Gelee
$13.00
Salads
Mixed Autumn Field Greens
with Warm Marinated Butternut Squash, Celery Root, Applewood Smoked Bacon, Goat Cheese, Rosemary Vinaigrette
$6.50
Caesar Salad
with Hearts of Romaine Lettuce, Croutons, Parmesan Reggiano
$5.50
Baby Spinach and Frisee Lettuce
with Candied Walnuts, Gorgonzola Cheese, Creamy Red Wine Vinaigrette
$6.00
Soups
Autumn Squash Soup
with White Truffle Oil, Balsamic Glaze, Toasted Pine Nuts
$6.50
Caramelized Onion Soup
with Gruyere Cheese Wrapped in Phyllo
$4.50
Soup of the Day
Entrees
Pan Roasted Pork Loin
with Apple, Ginger, Pulled Pork and Tarragon, Roasted Beets, Spiced Spatzle, Horseradish Scented Jus
$25.00
Pan Seared Atlantic Halibut
crusted with Mushroom Duxelle, Ricotta and Mustard Greens Dumplings, Lemongrass Shellfish Jus
$26.00
Applewood Smoked Venison Loin and Glazed Denver Leg
Baked Pera stuffed with Autumn Greens and Bacon, Fruit Confit, Gorgonzola Cream
$31.00
Citrus and Honey Glazed Muscovy Duck Breast
with with Duck Confit Rillettes, Parsnip Crisp, Leek and Shitake Salad, Squash filled Chard Packet, Orange Red Chili Sauce
$29.00
Pan Seared Sea Scallops
with Truffled Fingerling Potato and Wam Greens Salad, Buttercup Squash Puree
$26.00
Parmesan Crusted Braised Short Rib of Beef
with Ricotta Gnocchi, Roasted Red Onions and Fennel, Pinot Noir Reduction
$22.00
Autumn Squash Lasagna
with Caramelized Shallots, Wilted Swiss Chard, Mild Roasted Garlic Sauce
$20.00
Fennel Marinated Monkfish
Steamed Mussel, Saffron, Pancetta Risotto, Roaste dGarlic and Lemon Vinaigrette on Autumn Vegetables
$26.00 Entrees are Served with Fresh Baked Breads and Complimentary Amusee Bouche |
