Our Doors
Are Open
The Blue Door Kitchen is currently open for dinner Thursday through Sunday. We locally source a lot of our ingredients, so naturally, our menu is refreshed regularly. Please submit your reservation request in the form below.
Thursday: 5:00-9:00pm
Friday: 5:00-9:00pm
Saturday: 5:00-9:00pm
Sunday: 5:00-8:00pm
Come in and enjoy a savory dish, paired with a flavorful wine and maybe even stay the weekend. We look forward to sharing our beautiful country estate with you…our Blue Door is always open.
Sample Menu
BITES
Marinated Sicilian Olives
Rice Balls Milanese, San Marzano Tomatoes, Basil
Hommos, tips of beef tenderloin,pita
Grilled Shrimp, Radicchio, Chickpeas, Chili
STARTER
Artichoke soup, smoked salmon
Fior di latte mozzarella, marinated heirloom tomatoes, cucumber, avocado
Poached octopus, grilled fennel, baby arugula, kalamansi dressing
Yellow fin tuna tartar, citrus ricotta, black truffle balsamic vinaigrette
Burratina, green asparagus, black olives, salsa verde, charred ciabatta
Traditional beef tenderloin carpaccio, baby arugula, Grana Padano shavings, lava salt
MAIN
Foie gras and duck ravioli, sage butter sauce
Penne with lobster and aged traditional balsamic
Chef’s hometown rye ravioli, mountain cheese, baby leaf spinach, chives, Grana shavings
Yukon gold potato gnocchi, fennel, wild boar sausage, fennel pollen
Long island duck breast, red cabbage, white polenta, orange vinsanto sauce
New Zealand rack of lamb herb Pecorino Romano crust, fava beans, potato chive cake, lamb jus
Organic young half roasted chicken, root vegetables
Beef tenderloin, porcini mushroom, celery root puree, huckleberry red wine sauce
SWEET
Warm chocolate tortino, banana ice cream, Tahitian bourbon vanilla
Hazelnut semifreddo, Frangelico espresso sauce
Apple strudel, caramel rum gelée, sour cream ice cream
SHARE
Chef’s selection of:
Charcuterie from Smoking Goose
Speck Tyrolese, fennel salami, bresaola, wild boar and elk salami
Fine Spanish assorted cheeses
Mahon, Garroxta, Manchego, Idiazabal, Valdeon Blue
