Lounge

Menu by Rachel Klein

with Ensan Wong, Chef de Cuisine

Bar Bites
Complimentary

Cheddar Branches
Marinated Olives
Chili-Caramel Popcorn
German Pretzel

Lounge Dining

Crisp Langoustines basil, sweet & sour sauce
Sea Bass Crudo coconut, lime, chamomile, aleppo
Point Judith Calamari smoked aioli
Soft-Shell Crab Tacos LAH tortilla, avocado marble, pickled
cabbage, chinese sausage
Mangalitsa Hungarian cured ham, Meredith dairy goats milk spread, arugula,
LAH baguette
Mici Skewers lamb, LAH puffy pita, Turkish salad, mint chermoula, sheeps
milk yogurt
Chicken Feet sweet & sour flavors, shishito peppers
Crepes duck confit, gruyere, shallot jam
Flammkuchen bacon, wild mushroom, caramelized onion, sherry reduction

Yucca & Chicharrones pico de gallo

LAH Burger comte cheese, crispy onions, tomato confit, LAH milk bun,fries
Rotisserie Sliders chicken, egg, bacon,savora mayo, lettuce, tomato,baguette
Frites bernaise

Handmade Dumplings

Sour cherry dumplings foie gras, pine nuts, sour cream, rose
Corn & honey dumplings duck cracklings, Brussels sprouts, aged Gouda,
Asian pear
Wild mushroom dumplings caramelized onion, sour cream

Cheese Selections

Lakes Edge | Salisbury, Vermont Goats milk, Apricot Lavender Jam,
Marcona Almonds
Weston Wheel | Weston, Vermont Sheeps milk, Pickled Walnuts, Red
Currant Mostarda
Challerhockers | St. Gallen, Switzerland Cows milk, Pine nuts, Jicama,
Sherry Reduction
Miranda | Walton, New York Raw Cows milk, Watermelon Radish, Green
grapes, Panforte, Baby Arugula
Bayrischer Blauschimmelkase | Allgu, Germany Cows milk, Blue Cheese,
Acacia honey, Pickled Peaches, Vanilla Infused Asian Pear

Dessert Menu by Giselle Miller

Rhubarb-Rosewater Custard
Olive oil Sicilian lemon cake, raspberry, confit lemon,
lychee, pink peppercorn- labne yogurt sorbet

Thai Young Coconut Semmifreddo
sweet tamarind, tres leches cake, black sugar- young coconut sherbet,
chartreuse, lemon balm

Tanori Dark Chocolate Bark
chocolate miso ganache, shattered frozen bourbon cream, smoked black
walnuts, dark coffee bean-walnut ice cream

Apricot Vol Au Vent
muscovado- marcona almond butter, caramel rum yellow raisins, tonka bean,
cannele ice cream

Ricotta Cheesecake
aerated manzano banana emulsion, rice puff, passionfruit, brown butter-banana
wafer, buckwheat ice cream

Cherry Bread Pudding
bitter almond ice cream, burnt vanilla creme, caramelized
white chocolate, black sesame

Hazelnut Praline- Orange Souffle

[Please allow 15 minutes baking time]
orange marmalade, Grand Marnier anglaise

Dark Chocolate & Mint Coulant
[Please allow 15 minutes baking time]
cacao nib-peppermint ice cream,dark cocoa- fernet sauce

Ice Creams
Mexican Vanilla bean, Creamy Chocolate, Salted caramel

Dinner Menu by Rachel Klein

with Ensan Wong, Chef de Cuisine

Starters

Young Greens Sherry vinaigrette, herbs, shallot [vegan]
Spring Radish Salad Drunken tofu, pickled mushrooms, tatsoi [vegan]
Asparagus Pecorino Romano, truffle emulsion, tarragon, chicken egg
Carrots Little carrots & turnips, Vadouvan spice, carrot emulsion, coconut,
lime, kale crisps [vegan]
Sweet Pea Veloute Salchichon iberico crouton, petite vegetables
Smoked Sable Beet borscht, sour cream, pickled pearl onion, potatoes, dill,
rye crisps
Sea Bass Crudo Green papaya, black garlic, smokey lemon, ginger, cilantro

Soft Shell Crab Chinese sausage, golden sprouts, creamy milk garlic custard,
baby celery
Duck Confit Medjool dates, rocket, Urfa pepper, Spanish Blue Cheese

Handmade Dumplings

Sour cherry dumplings, foie gras, pine nuts, sour cream, rose
Corn & honey dumplings, duck cracklings, Brussels sprouts, aged Gouda,
Asian pear
Wild mushroom dumplings, caramelized onion, sour cream

Main Course

Roasted Scallops Gigantes beans, leeks, passion fruit, chorizo & cilantro
Maple Planked Artic Char Baby potatoes, quail eggs, dill pickles, sour cream
& roe
Roasted Tilefish Clams, baby romaine, fennel cream, black garlic, yuzu
Lamb Loin Potato puree, mixed olives, Muscat grapes, Parmigiano Romano,
lamb jus

Grilled Steaks *

14 oz. NY Strip
8 oz. Filet Mignon
22 oz. Bone-in Rib Eye
10 oz. Skirt Steak

From the Rotisserie:

Green Circle Chicken
Half chicken ~ Chicken Jus

Whole Communal Roasts
Reserve 72 hours in advance
Served at our exclusive rotisserie table / Family style

Ozark Mountain Baby Pig
Shallot jam ~ Red wine jus ~ Choice of three sides

Green Circle Chicken
Chicken jus ~ Roasted olives & grapes ~ Choice of three sides

Rohan Duck
Sour cherry marmalade ~ jus du canard ~ Choice of three sides

Signature Sauces:

Barnaise
Chimichurri [vegan]
Liquid Red Pepper [vegan]
Chicken Jus
LAH Steak Sauce
Port Wine Demi-Glace


On The Side:

Local Baby Vegetables
Asparagus, lemon zest, sea salt
Sardinian Fregola, Parmesan, herbs
Wild Mushrooms, shallots, herbs
Young Greens, shallot, herbs, sherry vinaigrette
Jacks Mamaliga, honey, brynza cheese, sour cream
Rotisserie Potatoes
Persian Rice
Potato Puree


Cuisine style
Award-winning chef Rachel Klein plans a two-tiered dining experience for
Liquid Art Houses inaugural menu. From art collector to proverbial 'starving
artist,' Klein's cuisine strikes a balance between refined and approachable.
Think: A multi-sensory art-walk around the world, traveled in global-
inflected, modern American cuisine where French Rotisserie is a star
attraction. Expect an ever-evolving canvas of art-inspired tastings, signature
house-baked breads, organic meats and locally sourced, farm-to-table
seasonal fare. Klein has assembled a stellar team of culinary talent from
around the world, including her Chef de Cuisine Ensan Wong, who hails from
3-Michelin starred Le Meurice in Paris. Full dinner service is available in both
dining room and lounges with tasting menus offered in private dining rooms
and at chef's table.

* Chef Rachel Klein cooks strictly with all-natural meats free from antibiotics and hormones