Moonstone (516) 500-1000

Dinner

Appetizer Course

Ever-Changing Soup			10.00
Roasted Beets baby greens, spiced hazelnuts, french feta, greek yogurt with hazelnut vinaigrette.			10.00
Polynesian Chopped Salad Of Romaine hearts of palm, panko crusted tiger shrimp, macadamia nuts.			11.00
Gravlax Of Loch Duart beets, garam masala fried brussel sprouts & crispy pappadam.			14.00 13.00
Szechuan Blue Crab Cakes grilled bok choy, soy mayo & hoisin glaze.			13.00
Flatbread Of Spring Lamb Meatballs zaatar ,local ramps, french feta & mint yogurt.			14.00
‘Taco-Dosa’ Of Blue Goat Cheese roasted cipollini onions, fragrant tomato curry.			11.00
Short Stack Of Mango Pancakes with hudson valley foie gras, sunnyside-up quail egg and savory caramel sauce.			19.00
Chef’s Cheese Assortment a selection of three cheeses and one savory creation.			12.00
Potato Roll Of Braised Kurobuta Pork Belly kimchee & charred octopus.			14.00
Compressed Salad Of Frisee confit pierogi, sauerkraut puree, hen egg & bacon vinaigrette.			15.00

Main Course

Sesame Crusted Chilean Sea Bass with pan-fried rice noodles and red coconut curry sauce.			32.00
Roasted Halibut with savory cabbage, white beans, confit fingerling potatoes & blood orange emulsion.			31.00
Seared Sea Scallops smoked freekeh, date puree & marcona almonds.			30.00
Grilled Loch Duart Salmon with pear-kohlrabi savory tart & apple cider nage.			29.00
Grilled Beef Filet braised short rib with exotic mushroom-potato lasagne & truffle reduction.			32.00
Prime 16 Oz. Rib-Eye with creamed spinach gratin and truffle potato croquettes.			41.00
Braised Kurabuta Pork Cheeks chimichurri broth, special chickpeas & spring vegetables.			30.00
Korean Style Fried Miller Farm Chicken sticky rice cake & fuji apple-pickled daikon salad.			20.00
Cassoulet trio of duck breast, confit leg, foie gras, cannellini beans & roasted garlic-herb crostini.			34.00
Eggplant Gateau with greek style green beans, petite tomato and feta cheese salad.			19.00
Z’ Burger with havarti cheese, tomato remoulade on house made dill roll.			15.00

Sides

Truffled Mashed Potatoes			7.00
Garlic-Romano Cheese Fries			7.00
Szechuan Green Beans			7.00
Brussel Sprouts with pancetta and balsamic glaze.			7.00

Signature Specialties – Vegetarian Five-Course Menu

Inspired By Seasonal Ingredients And The Jewel Of Market Finds, Zealous Brings Vegetarian Cuisine To The Next Level. Zealous Specializesin Vegetarian, Vegan, And Special Dietary Needs. Menu Changes Daily.

Savory Black Walnut & Maytag Blue cheese kolacky with golden beet emulsion.
French Melon breakfast radish & white asparagus salad with tahitian vanilla bean vinaigrette & toasted macadamia nuts.
Short Stack Of Illinois Sweet Corn Pancakes with caramelized spring onion/mango chutney with savory vegetable glaze.
Barley/ Chanterelle Risotto with a chickpea-battered squash blossom stuffed with sheep’s milk ricotta and 25-year-old balsamic vinegar reduction.
Honey-Apricot & Mirabelle Plum Sorbets with ginger-pear soup.
Yogurt-Lime Custard with apricot-tokay sauce & citrus salsa, (duo of desserts).
Fig/ Chestnut Mooncake with thai basil ice cream.

Signature Specialties – Five Course Menu

Menu Changes Daily, (Amuse).

Lobster Rillette with cucumber raita & cumin puppadum.
Grilled Walu Atop Ginger Poi pineapple vinaigrette brauneberger juffer-sonnenuhr riesling kabinett fritz haag.
Roasted Duck Breast tortellini and sweet potato emulsion with pistachio vinaigrette.
Filet with celery root-parsnip latke and cepe reduction.
Coconut Grains paradise and guava-sage sorbet with oven roasted peach-tamarind broth.
Armagnac Soaked Prune Chocolate Cake with armagnac ice cream. (duo of desserts).
Warm Ni-O Doughnut with chocolate ginger ice cream.

Signature Specialties – Seven Course Menu

Menu Changes Daily, (Amuse).

Napoleon truffled potato chips & blue hawaiian prawn salad.
Crispy Glass Eels with moonstone oyster & toasted sesame emulsion, (four plate of seafood selections).
Squid Ink Capellini with oven roasted tomato-sea urchin sauce, (four plate of seafood selections).
Carpaccio Of Onaga with tasmanian abalone salad, (four plate of seafood selections).
Maine Lobster with cape scallops in a masutake mushroom-bonito broth.
Foie Gras braised veal cheek & squab pot-au-feu with grilled ramps fiddlehead ferns & fingerling potatoes in a veal broth.
Venison Loin with purple peruvian potato-blue hubbard squash dosa, black currant/pistachio chutney & fragrant quince sauce.
Hickory Nut-Beggar’s Purse Stuffed with roquefort carles & preserved medlar, petit basque, soumaintrain, bonde de gatine.
Blood Orange mango & pineapple, and black mint with lychee nut fruit soup.
Study Of Citrus with a meyer lemon tart, candied kumquat pound cake and blood orange sorbet, (quartet of desserts).
Mango Cashew Crisp With Rhubarb Sorbet (quartet of desserts).
Chocolate Ginger Steam Bun with tasmanian honey and toasted coconut, (quartet of desserts).
Free-Form Pumpkin Pie with mission fig nougat glace, (quartet of desserts).
Mignardises

Signature Specialties – Cheese Course

Chef’s Cheese Assortment a selection of three cheeses & one savory creation.			12.00

Signature Specialties – Dessert Course

Bruleed Key-Lime Tart with creme chantilly and mixed berries.
Caramelized Banana Tiramisu with macadamia nut brittle crust and chocolate biscotti.
Madagascar Vanilla Bean Creme Brulee with house-made cookies.
Mascarpone-Citrus cheesecake and raspberry-almond financiere purse.
Seasonal Selection Of Sorbets with ever-changing fruit soup.
Cranberry-White Chocolate Brioche Bread Pudding with tahitian vanilla ice cream.
Granny Smith Apple Brown Butter Custard Tart with goldschlager ice cream.
Valrhona Chocolate-Almond ‘Opera” Cake with espresso ice cream and chocolate brittle.
Ginger-Spiced Poached Pear fromage blanc layer cake with pecan granola crisp.