| |
FIRST COURSE
|
Mixed field of baby greens
Lemon-shallot vinaigrette or add Roquefort cheese and cranberries ( $2 supplement) |
8 |
|
Soup
Du jour |
P/A |
|
Sesame crusted Ahi Tuna
English cucumber relish & lemon-sesame essence |
12 |
|
Tart
warm Goat cheese, caramelized onion, & Porcini mushroom |
9 |
|
Barbecue Tiger Shrimp
With creamed sweet corn |
10 |
|
Hudson Valley Foie Gras
Medjool date & brown butter mixed nut crunch |
18 |
|
Risotto
Shell less Price Edward mussels with saffron & Parmesan Regiano |
11 |
|
Escargot Bourgogne
Walnut, garlic, & mint-butter in a fillo nest |
10 |
|
Roasted Milbrook Venison Loin
Stewed cabbage & apple confit |
14 |
SECOND COURSE
Crispy Salmon & Lump Crab Meat
range-ginger glaze |
24 |
Sautéed Brook Trout
Saffron cream, Vermont Brie ravioli |
21 |
Lemon Grass Dusted Sea Scallops
Ginger and balsamic-port reduction, Basmati rice |
24 |
Surf & Turf
Braised Beef Short Ribs & caramelized Tiger shrimp
red wine demi glace, couscous |
25 |
|
Duo Of Duck
Duck Leg confit & sautéed duck breast
Port & Madeira sauce, red cabbage and apple compôte |
26 |
Iron-Cast New Zealand Lamb Chops
Sweet corn puree & tomato-basil- mint pesto |
31 |
Oven Roasted Pork Chop
Natural jus, apple-ginger bread pudding |
23 |
Teryaki Marinated NY Steak
Pinot noir demi glace , potato puree & French green beans |
29 |
Black Angus Filet Mignon
Mushroom sauce, roasted garlic-herb potato & seasonal vegetable |
26 |
CHEF DE CUISINE – HAMID MENDOUNE
* These items may be cooked to your preference. Consuming raw or undercooked meat, fish or fresh shell eggs may increase your risk of food-borne illness especially if you have certain medical conditions.
|
