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The Ebbitt Room

アメリカ料理店、カクテルバー、それにラウンジ$$$$

Cape May

保存

The Ebbitt Room

8.7^/10

評価

69枚の写真

メニュー

New Year's Eve 4Desserts 5Christmas Day Dinner 3Mains 2Appetizers 2

New Year's Eve

Served Saturday, December 31, 2016; $105 per person, includes Champagne toast; Wine pairing available for $35 per person

First Course

Exotic Mushroom Veloute

Chanterelles, Parmesan, Porcini Oil

House Cured King Salmon

Pickled Onion, Lemon Yogurt, Beet Crumble, Salmon Roe

Cape May Salt Oysters On the Half Shell

Carrot-Cucumber Relish, Ginger-Soy Emulsion

Frisee Salad

Bacon, Soft Egg, Winter Truffle "Tots", Dijon Vinaigrette

Second Course

Torchon of Foie Gras

Bacon-Pistachio Streussel, Brioche, Cherry Gastrique

Olive Oil Poached Gulf Shrimp

Kale Crisps, Pickled Radish, Chipotle-Carrot Puree

Roasted Cauliflower Risotto

Maine Lobster, Preserved Lemon, Tarragon, Carrot Crunch

Beach Plum Farm Berkshire Pork Meatballs

Shaved Winter Truffle, Taleggio Cream, Pork Glaze

Entrée

Braised Veal Shank

Potato Dumplings, Dijon Brussels Sprouts, Horseradish Jus

Spiced Yellowfin Tuna

Risotto Style Sweet Potato, Maitake Mushrooms, Caramelized Onion-Soy Puree

Dry Aged Ny Strip

Potato Confit, Glazed Carrots, Pickled Beech Mushroom, Sauce Bordelaise

Pan Seared Sea Scallops

Parsnip Puree, Root Vegetable Ragout, Bacon, Sherry-Maple Gastrique

Dessert

Chef selections of hand crafted chocolates and artisinal petit fours

Desserts

All of our pastries are made in house and feature farm fresh eggs from Beach Plum Farm

Desserts

Sticky Toffee Pudding

10.00

Warm Toffee Sauce, Vanilla Gelato

Orange Lavender Crème Brulee

10.00

Macerated Berries

Peppermint Patty Parfait

10.00

Chocolate Pot de Crème, Chocolate Graham Cracker, Mint Infused White Chocolate

Sweet Ricotta Doughnuts

10.00

Powdered Sugar, Orange Caramel

Pumpkin Tart

10.00

Shortbread Crust, Pistachio Strussel, Cinnamon Whipped Cream

Home Made Ice Creams and Sorbets

8.00

Coffee

La Colombe Coffee

3.00

La Colombe Cappuccino

4.00

La Colombe Espresso

3.50

Harney and Sons Teas

Japanese Sencha

Organic Peppermint

English Breakfast

Earl Grey

Egyptian Chamomile

Hot Cinnamon Spice

After Dinner Cocktails

Irish Coffee

9.50

Jameson, Coffee, Whipped Cream

Mexican Coffee

9.50

Tia Maria, Kahlua

Chocolate Martini

12.00

White-Dark Godiva, Vanilla Vodka

Jamaican Coffee

9.50

Kahlua, Captain Morgan

Espresso Martini

12.00

Fresh Shot of Espresso, Vanilla Vodka, Kahlua

Ports

Fonesca Tawny

10.00

Fonesca 20 Year Tawny

15.00

Fonesca 10 Year Tawny

12.00

Christmas Day Dinner

Available Sunday, December 25, 2016 - 2:00 pm to 7:00 pm; $65 per person, $35 wine pairing; Special 3-course dinner hand-crafted by Executive Chef Matthew Crist

First Course

Gulf Shrimp Bisque

Poached Shrimp, Croutons, Herb Oil

Arborio Crusted Fried Oysters

Celery Root Remoulade, Chervil, Caper Aioli

Mixed Green Salad

Roasted Carrots, Almonds, Aged Goat Cheese, Sherry Vinaigrette

Duck Confit and Caramelized Onion Tart

Apple, Arugula, Gorgonzola Emulsion

Second Course

Jumbo Lump Crab Cakes

Maine Lobster Risotto, Baby Carrots, Crispy Leeks, Lobster Sauce

Red Wine Braised Lamb Shank

Beluga Lentils, Bacon, Kale, Preserved Lemon Gremolata, Natural Jus

Beach Plum Farm Heritage Turkey Breast

Turkey Sausage Stuffing, Brussels Sprouts, Potato Puree, Cranberry Sauce, Pan Gravy

Grilled Barrel Cut Ribeye Steak

Creamy Potato Gnocchi, Spinach, Maitake Mushrooms, Pink Peppercorn Sauce

Dessert

Milk Chocolate-Banana Bread Pudding

Caramelized Banana, Burnt Honey Ice Cream

White Chocolate Panna Cotta

Dark Chocolate-Peppermint Bark, Orange Caramel

Gingerbread Cake

Lemon Whipped Cream, Candied Pear, Cinnamon Syrup

Mains

In order to preserve the integrity of the menu, no substitutions will be made other than dietary

Main Course

Beach Plum Farm Pork Chop

39.00

Seasonal Vegetable, Pork Jus; Subject to Availability

Roasted Swordfish

33.00

Grilled Carrots, Winter Squash Puree, Roasted Beet Vinaigrette, Herb Oil

Barrel Cut Ribeye Steak

46.00

Root Vegetable Ragout, Foie Gras Butter, Rosemary Jus

Roasted Chicken Breast

29.00

Confit Leg, Glazed Sweet Potato, Spinach, Caramelized Onion Sauce

Steak and Cake

39.00

Petite Filet Mignon, Lump Crab Cake, Fried Polenta, Braised Greens, Gumbo Sauce

Caramelized Sea Scallops

33.00

Potato "Angel Hair", Pork Belly, Pickled Celery, Charred Leek Cream

Pan Seared Ora King Salmon

31.00

Maitake Mushrooms, Napa Cabbage, White Bean Puree, Red Wine Reduction

Chef's Vegetarian Selections

Always Changing Seasonal Preparation

Sides

Additional sharing charge of $5

Crispy Pork Belly and Scallion Macaroni and Cheese

9.00

Potato Puree

6.00

Roasted Mushrooms with Sherry and Herbs

8.00

Root Vegetable Ragout

8.00

Grilled Carrots

7.00

Lemon-Garlic Fries

7.00

Farm Vegetable

7.00

Appetizers

Beach Plum Farm Deviled Eggs

13.00

Chef's Daily Preparations

Oysters Rockefeller

12.00

Creamy Spinach, Apple-wood Smoked Bacon, Bread Crumbs

Steamed Clams and Mussels

16.00

Fennel, Leeks, Grilled Bread, Saffron Broth

Cape May Salt Oysters On the Half Shell

15.00

Celery Mignonette, Cocktail Sauce

Pale Ale Calamari

12.00

Cornichons, Caperberries, Smoked Garlic Aioli

Beach Plum Farm Rabbit Stuffed Radish

15.00

Creamy Dijon Napa Cabbage, Carraway Jus, Crispy Leeks

Soup and Salads

Butternut Squash Soup

9.00

Almond Spaetzle, Poblano Butter

Arugula Salad

10.00

Celery Root Slaw, Apple, Pecans, Blue Cheese Crème Fraiche

Mixed Greens Salad

9.00

Tender Lettuces, Roasted Squash, Pumpkin Seeds, Aged Gouda, Sherry-Maple Vinaigrette

Maine Lobster Caesar Salad

17.00

Romaine Hearts, Maine Lobster, Brioche Croutons, Caesar Dressing

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