Depuy Canal House
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Dishes
Page 2
| Ham, Red Bean and Kaiserdom Smoked Beer Soup with Red Beet- A hearty knife and fork soup with fresh ham and Kaiserdom smoked beer are cooked all together and served with a dollop of sieved beets. This unique beer is made by smoking the hops. | |
| Veal and coconut piononos & white bean w/Tarama Caviar | |
| Cold Soup- Yellow Tomato Caprice Soup with Peccorino (the best salad soup), served with Proscuitto on Garlic Bread- fresh local tomatoes are a main food item this time of year. This soup is one of the best ways to enjoy tomatoes in their own juices and mozzarella cheese. Yellow tomatoes are low in acid. | |
| Squid Satay in Tortilla Cup on Lobster Curry Soup with Cauliflower- Diced pieces of squid are stewed in an Asian Satay Sauce, then filled into a tortilla cup. The soup is a light curry made with cauliflower and lobster. This soup is served in a plate designed by Jurg Lanzgren- a local artisan living in High Falls. | |
| Stir Fried Lo Mein Noodles in Bangkok Pork Sauce with Chinese Black and White Mushrooms, served w/Mushroom Soy- Chinese white fungus does not resemble a mushroom as we know them. It looks more like coral or sponge and is very light. Sauteed in olive oil with pork pieces, salted black beans, bean curd, scallions and dried day lillies. | |
| Cheese Ravioli's on Broccoli Rabe Sauce- Mrs Novi's pure semolina pasta is made into a ravioli using the finest of bakers ricotta. The broccoli rabe is made with a little cream, peccorino cheese and pine nuts. | |
| "Zakuska": Catskill Foie Gras and Hijiki Terrine with Mustard Byrd and Chili Garlic "Quinoa", served with a shot glass of Russian Pertsovka Pepper Vodka | |
| "Zakuska" of Fish: Sole and Maryland Crab, "Mock Strawberry" served with Depuy House Chopped Salad and Red Pepper Mousse, also accompanied by a shot glass of Russian Lemon Vodka- White sole filet is pressed and then wrapped around Maryland Crab mea. It is formed to resemble a strawberry first, then dipped into red pepper puree and sprinkled with sesame seeds. It's baked and served hot with our famous house mined vegetable salad. | |
| Portobello Mushroom and Le Seurre Baby Peas with Cremini Mushroom Cutlet in Eggplant and Cremini Mushroom Sauce ( for people who love mushrooms)- Portobello mushroom is sauteed with peas and served in a sauce made with Cremini Mushroom and pureed eggplant. The Portobello Mushroom was first tasted in Torino, Italy by Chef John Novi. It is as tasty as filet mignon. We hope you enjoy it as John did! | |
| :::: Supplement for 2 (in place of soup):::: | |
| Second Course | |
| Appetizer | |
| Zakuska is Russian for "Hors D'Oeuvres". Foie gras is a product of a small farm in Catskills Sullivan area of New York State. The livers are marinated overnight in Stones Ginger Wine. The Terrine is made by pressing the livers into a mold packed with pureed chicken breast and cream cheese.The Hijiki (pressed seaweed) which we consider its taste and mostly texture to a truffle. Served with a timbal of Quinoa, which is an ancient South American grain staple used by the Aztec Indians. We blend it with chili and garlic. Mustard Byrd is a combination of mustard from France, Germany and China. | |
| Pasta | |
| Intermezzo |
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| American Striped Bass and Chicken Breast Dim Sum Style on Cognac and Cilantro Sauce accompanied by Pumpkin, and Green Asparagus Tips- Striped Bass is prepared as a mousse with cream and eggs. The Mousse is spread on top of a chicken breast and then wrapped in rice paper before poached in sake and olive oil. This is our introduction to a Fall menu. | |
| Red Snapper Fillet on Salsify Sauce with Cellophane Noodles and Green Asparagus- The Fish is prepared to order- poached or baked. We poach salsify in milk, pureeing until smooth and adding a little reduced cream before service. Saslify is a root plant which dates back to Jefferson's Garden. We are preparing to market this sauce in jars and would appreciate your comments. This entree can be prepared "Spa" no cream Cuisine. | |
| Lamb 3 Ways: Lamb Loin Rare, Smoked Leg of Lamb, and Lamb Skirt Ballantine, served with Sweet Potato in Vietnamese Rice Paper on Papaya Glaze- A lamb loin is sauteed to order (preferably rare) and served on a sauce made with fresh papaya, which is blended with Dr. Frank's New York Gewurztraminer. The leg of lamb is smoked on our back porch using mesquite wood. The skirt of ballantine is wrapped around chopped lamb and pistachio nuts. | |
| Beef Tenderloin and Potato Stuffed Onion Skin with Red Beet on Espanole Oyster Sauce- The beef is prepared to order. Mashed potatoes are stuffed into an onion skin and baked. The sauce is a rich veal brown sauce made with tomato and Chinese oyster sauce. | |
| Sweetbread Saute OR | |
| Tour d'Argent of Paris: Fresh Water Prawn Rampant, Baby White Fish, with Timbal of Transylvanian Macadamia Nuts, Sea Scallops, Two Gunkan Rolls of American Sturgeon and Salmon Caviars, served on Wasabi Sauce Rouille- The fresh water prawn is from an American based farm and is split and baked in a hot rouille sauce. One prawn is served along side the baked white fish. It is served under a timbal made with sea scallops and alongside two Chinese rice rolls filled with two caviars. Rouille is similar to a hot Hollandaise. The sauce is made with wasabi powder and cream. | |
| Fallow Venison Medallion, a la Minute, served with Creamed Spinach, Wild Rice and Kasha, on Brouilly Sauce with Candied Cranberries- Two medallions are sliced from the ultimate of "fresh and tender" venison. They are sauteed at the last minute. The brouilly sauce ( original recipe from Thomas Jefferson's cookbook) is made with a rich demiglace blended with oyster sauce, port wine and currant jelly. Venison surcharge: $10.00 | |
| Entrees | |
| The vegetarian entree is ravioli or a variety of vegetables from our menu. |
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| Soup | $7.00 |
| Pasta Small | $8.00 |
| Pasta Large | $15.00 |
| Appetizer | $12.00 |
| Entree | $30.00 |
| CHOICE FROM OUR DESSERT TRAY: | $5.00 |
| Special Dessert, Chocolate Souffle w/French Yellow Cream | $8.00 |
| House Blend Coffee Freshly Ground Maracaibo and Colombian Beans | |
| Espresso | $2.00 |
| Cappucino | $3.00 |
| A La Carte Prices | |
| Our Three Course Dinner Consists of: Entree, Salad/Bread, Fruit Bowl, Coffee/Tea | $38.00 |
| Our Seven Course Dinner Consists of: Soup, Appetizer or Pasta, Sorbet, Entree, Salad/Bread, Fruit and cheese, Dessert, Coffee/Tea | $48.00 |