Welcome to New Heights Restaurant

Dinner Menu

Small Plates

oysters on the half shell blood orange "caviar", black pepper crème fraiche 2.95 each
house made fennel sausage buckwheat polenta, piquillo peppers 5
grilled mackerel saor, potato caper salad 6
fried arborio risotto 5
house smoked salmon red onion chutney, hazelnuts, lime 6

First Courses

soup of asparagus & almonds buttermilk custard, lemon 9
baby field greens shaved beets, honey-walnut vinaigrette 8
composed salad of spring vegetables sheep milk yogurt, lavender vinegar 10
roasted mushroom salad smoked trout, pickled garlic purée, parsley coulis 10
house made chicken liver parfait mostarda, grilled country bread 9
cioppino a selection of seafood in a saffron broth, organic red ersting potatoes, celery 12
spring galantine of suckling pig fennel marmalade, pickled ramps, arugula 13

Main Courses

pan seared monkfish shrimp, borlotti beans, arugula pistou 26
roasted alaskan halibut farro, artichokes, meyer lemon preserves, black olive oil 24
agnolotti of white asparagus & hazelnut pickled eggplant, hickory smoked ricotta 19
milk brined veal loin crushed english peas, sorrel, potato confit, black truffle vinaigrette 34
oven roasted poussin morel mushrooms, spring garlic purée, duck egg 23
pennsylvania lamb shoulder and merguez caraway soubise, medjool dates, harissa emulsion 26
grilled meyer ranch flat iron steak potato purée, hen of the woods mushrooms, red wine jus 27

Sides

Seasonal pickles 5
fork crushed fingerling potatoes 6
sautéed spinach 5
salt and vinegar chips with anchovy mayo 6

Pre Fixe Three Course Dinner-35 Dollars
Optional Wine Pairing-25 Dollars

First Courses

soup of asparagus and almonds buttermilk custard, lemon

baby field greens shaved beets, honey-walnut vinaigrette
(prosecco, montelliana, extra dry, italy)

trio of house cured meats and condiments
(ermitage, du pic saint loup, coteaux du languedoc, 2006, france)

oysters on the half shell blood orange "caviar", black pepper crème fraiche
(sauvignon blanc, danielle de l’ansée, val de loire, 2007, france)

Main Courses

pan roasted monkfish borlotti beans, arugula
(muscadet, domaine michel bregeon, sur lie, 2006, france)

oven roasted poussin wheat berry stew
(lemberger, shooting star, 2007, washington state)

agnolotti of white asparagus & hazelnut pickled eggplant, hickory smoked ricotta
(tolosa “no oak”, 2007, edna valley, california)

Desserts

tahitian vanilla bean crème brulèe

house made ice cream or sorbet
(muscat de rivesaltes, chateau de caladroy, 2007, france)

selection of artisanal cheese
(chenin blanc, ken forrester, 2007, stellenbosch, republic of south africa)

House Made Charcuterie

lomo, bresaola, coppa, venison jerky, soppressata,
duck ham, chicken liver parfait, terrine du jour, testa
3 for 14 dollars/ 5 for 20 dollars
7 for 26 dollars

Artisanal Cheese Selection

red hawk-cow/soft/california
pecorino ginepro-sheep/semi-hard/italy
pleasant ridge reserve-cow/hard/wisconsin
mona-sheep-cow blend/semi-hard/wisconsin
humbolt fog-goat/soft/massachusetts
great hill blue-cow/semi-hard/blue/new york
dante-sheep/semi-soft/wisconsin
cashel-cow/blue/semi-soft/England

3 for 8 dollars/5 for 11 dollars
7 for 13 dollars/8 for 15 dollars

Executive Chef: Logan Cox

consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of
food borne illness especially if you have certain medical conditions

VALET PARKING AVAILABLE.