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Eleven Madison Park

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Heirloom Beets Marinated with olio verde, aceto balsamico and lynnhaven chevre frais
Big Eye Tuna Salad with mediterranean vegetables and duck prosciutto
Maine Diver Scallops Ceviche with lobster, watermelon, lime and basil
Elevages Perigord Farm Foie Gras Mille feuilles with bing cherries and pistachio, sour cherry brioche $15.00 supplement
La Ratte Potatoes Gnocchi with hawaiian prawns, calamari, celery and meyer lemon
Fish and Crustaceans

Atlantic Halibut MiCuit with bok choy, madras curry and lemongrass nage
Loup De Mer Poached with canestrino tomato fondue, fennel confit and moules aux epices
Nova Scotia Lobster Lasagna with baby artichokes, summer flowers and verbena $15.00 supplement
Meat & Poultry

Vermont Farm Suckling Pig Confit with cipollini onions, apricot chutney and cardamom jus
Dry Aged Black Angus Beef Seared with bone marrow, green asparagus, porcini and sauce bordelaise
Colorado Lamb Herb roasted with artichoke barigoule and petite silvetta arugula
Grimaud Farms Muscovy Duck Glazed with lavender honey and spices for two
Three course

Three Course Two savory, one sweet 82.00
Four Courses

Four Courses Three savory, one sweet 96.00

Hors d'oeuvres
Royal Sterling Caviar Vichyssoise of caraquet oysters
Insalata Caprese Buffala mozzarella, heirloom tomatoes and basil
Wild Scottish Langoustine En gelee de bouillabaisse with cape cod bay crab
Elevages Perigord Farm Foie Gras Mille feuilles with bing cherries and pistachio, sour cherry brioche
Chilean Turbot Sous vide with saffron fumet, ratatouille and tarragon
Nova Scotia Lobster Slow cooked with bacon custard and sweet corn
Four Story Hill Poussin Poached with hawaiian prawns and vin jaune
Jamison Farm Lamb Roasted loin, braised shoulder and sauteed sweetbread with artichokes
Lynnhaven Chevre Frais Heirloom beets, laudemio olive oil and fleur de sel
Green Market Strawberry Sorbet with champagne meringue and mint
Araguani Grand Cru Chocolate Symphony with caramel and maldon sea salt

Satur Farm Baby Lettuce With radishes, olive oil and aceto balsamico 14.00
Big Eye Tuna With white asparagus and montegottero pistachio oil 18.00
Seared Rouget Barbet With provencal ratatouille 20.00
Gazpacho of Green Market Strawberries With prawns and guanciale 16.00
Mille Feuilles of Elevages Perigord Foie Gras With bing cherries and pistachio 28.00
Lynnhaven Chevre Frais With cantaloupe, prosciutto and porcini 16.00
Breakfast Entrees

Roasted Atlantic Monkfish With calamari, sauce vierge and piment d'espelette 32.00
Scottish Salmon Mi Cuit With horseradish crust and riesling sauce 32.00
Slow Cooked Atlantic Halibut With house cured bacon, israeli couscous, asparagus and morels 34.00
Navarin of Colorado Lamb With taggiasca olives and tomato confit 28.00
Black Angus Beef Tenderloin With bone marrow crust and sauce bordelaise 34.00
Breakfast Main

Bakery Basket Croissant, pain au chocolate & canele 12.00
Cherry Almond Granola Greek yogurt and vanilla honey 9.00
Steel Cut Oats Devon cream, cinnamon toast and cider roasted apples 12.00
Organic Egg Frittata Mushrooms, zucchini and gruyere 18.00
Eggs Benedict Buttermilk biscuits and prosciutto 20.00
Pecan Praline Pancakes Brown butter bananas and rum raisins 16.00
Seasonal Fruit Plate 12.00