Our Daily Menu

 
The Wright Place on 6^th
 
A la carte 

Sample Menu
 
Amuse Bouche
 

 
Starters
 
Curried carrot velouté, crème fraiche, toasted brioche---7
 
 George’s Bank scallops, capers, cauliflower, raisin---11
 
Uphoff Farms ham hock broth, winter vegetables, puy lentils, Hudson Valley foie gras, quail egg---12
 
Truffle butter poached Maine lobster, new potatoes, black pudding, Oregon black truffle,
samphire---13
 
Mapleleaf Farms smoked duck breast, spinach, sweet potato, poached egg, English mustard
foam---13
Salad
 
Roast beets, carrot, parsnip, hazelnut, Humboldt Fog, endive, balsamic---9
 

 
Mains
 
Uphoff farms pork, smoked belly, Geiss’ black pudding, pomme puree, celeriac, peas, pickled apple, white wine jus---32
 
Wild line caught bacon & butter poached flounder, veal sweetbread, duck fat potatoes, shallot puree, fava bean, spinach, horseradish veloute---30
 
Risotto of sundried tomato & basil, parmesan tuile & foam---21
 
Scottish salmon, roast shrimp, Parmentier potatoes, salsify, sprouting broccoli, garlic, herb puree, broccoli foam---27
 
New Grass Farms filet of beef, ox cheek, truffle dauphinoise, sweet potato puree, root vegetables, black truffle, red wine jus---37
http://www.wrightplaceon6th.com/files/DinnerTabledHoteMenu.php