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First Course
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Sautéed Hudson Valley Foie Gras
apple chutney and port wine glaze |
18 |
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Coconut-Crusted Lump Crab Cakes
raspberry wasabi |
11 |
Creamy Risotto
Mushrooms, pecorino romano, & basil essence |
10 |
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Mascarpone Cheese Parfait
Layers of baked apple, butternut squash, & sweet chili essence |
9 |
Escargot Borgogne
Walnut, garlic, mint-butter in a fillo nest |
10 |
Mixed Field of Baby Greens
Lemon-shallot vinaigretteOR add roquefort cheese and
cranberries( $2 supplement) |
8 |
Seared Jumbo Sea Scallops
spicy asian slaw |
11 |
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P/A |
Second Course
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Breast of Free-Range
chicken confit with organic pumpkin ravioli |
21 |
* Black Angus Filet Mignon
Green peppercorn sauce & Roasted herbed potato |
25 |
* Rib-Eye Steak
stilton cheese & brandy with garlic-basil potato puree |
31 |
Surf & Turf
Tenderloin of pork & barbequed tiger shrimp with port-balsamic glaze |
25 |
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Fresh Pasta
seasonal vegetables with garlic & virgin olive oil |
19 |
* Milbrook Venison
wrapped in pastry, with apples & red cabbage compôte |
25 |
Braised Lamb Shank
red wine & tomato demi glace
(with sautéed new zealand lamb chops add $6 supplement) |
25 |
Porcini Dusted Monkfish
Soy-citrus essence with peanut basmati rice |
24 |
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Broiled Salmon
In saffron cream with an artichoke tart |
24 |
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.
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