Restaurant Latour exits the winter with some changes to the food and wine menus for the spring. There are now three menu options: a three-course prix fixe, “The Garden” five-course vegetarian tasting and the eight-course tasting menu. All will feature components sourced from their new farm and will change approximately every 2 to 4 weeks. View Menus

North Atlantic Turbot with Pea Tendril Salad, First Harvest Morels, Golden Quinoa, Beurre Noisette

Chef John Benjamin has crafted the new menus with the first flavors of spring in mind using the likes of white and green asparagus, fiddlehead ferns, ramps, morel mushrooms, spring leeks and fava beans. Fish and meat options include Nantucket Bay Scallops, North Atlantic turbot, frog legs, bison, Griggstown quail and Berkshire pork along with Latour’s own Rifle Ranch lamb from their farm, which are grass-fed and free-range.

Latour Rifle Ranch Lamb with Apple Wood Smoked Bacon, Medjool Dates, Green Pistachios, Jerusalem Artichokes

For those interested in Latour’s award-winning 135,000 bottle wine cellar, they will be opening a different back vintage wine each week to pour by the glass. The wines will include storied names, prized vintages and perfect 100-point winners (many unlikely otherwise available by the glass). The by-the-glass program, where guests will be able to reserve the wines announced in advance each week, began April 12. In addition, Latour’s 140-page winelist is also now available on iPad, allowing guests to browse the full wine list, search by many criteria (region, producer, cuvee, vintage, etc.).

Restaurant Latour Crystal Springs Resort, One Wild Turkey Way, Hamburg, NJ Website
View Menus