| Georges Bank Sea Scallops |
$11.00 |
on truffled potato, veal reduction |
| One Oz. Osetra Caviar |
$60.00 |
with creme fraiche on buckwheat blini |
| Seared Ahi Tuna |
$13.00 |
sesame crust, ginger and "wasabi" |
| Blue Point Oysters |
$12.00 |
on the half shell |
| Scampi Provencale |
$12.00 |
prawns sauteed in garlic, tomato & white wine |
| Imported Norwegian Smoked Salmon |
$11.00 |
with capers, onions and horseradish creme |
| Carpaccio Thinly Sliced |
$10.00 |
raw filet of beef served with onions, capers and dijon mustard |
| Chilled Main Lobster |
$15.00 |
endive petals filled with yellow corn relish, sweet mustard & shallot vinaigrette |
| Spring Greens |
$10.00 |
with orange slices, candied almonds fennel, galbini gorgonzola, champagne vinaigrette |
| Baby Spinach With Feta Cheese |
$10.00 |
mushrooms and roasted pine nuts aged balsamic vinaigrette |
| Caesar Salad |
$9.00 |
with parmigano riggiano |
| Warm Seasonal Wild Mushrooms |
$11.00 |
on bed of braised endive with chopped hazelnuts and balsamic syrup |
| Endive, Asparagus, Hearts Of Palm And Watercress |
$10.00 |
with herbed croutons and camanzola cheese |
| Market Tomato Salad, Imported Mozzarella |
$10.00 |
mosto extra virgin olive oil & fresh basil |
| Maine Lobster Ravioli |
$27.00 |
with yellow corn pudding souffle |
| Linguini Alla Vongole |
$21.00 |
with clams in a robust red sauce |
| Ravioli Bernabe |
$21.00 |
spinach mazzaluna filled with cheese, sundried tomatoes, roma tomatoes, and satueed spinach |
| Fettuccini Chantilly |
$24.00 |
with sea scallops and gulf prawns in light basil cream sauce |
| Capellini Pomodoro E Basilico |
$19.00 |
angel hair pasta with ripe tomatoes, basil and garlic |
| Risotto |
$25.00 |
(heavenly arborio rice) chef's selection |
| Noisette Of Lamb |
$30.00 |
medallions lamb with napa champagne mustard sauce |
| Prime New York Pepper Steak |
$34.00 |
pan-roasted, cracked pepper and brandy |
| Veal Chop |
$34.00 |
flame grilled, porcini mushroom sauce |
| Tournedo Of Black Angus Beef |
$36.00 |
port wine reduction |
| Niman Ranch Red Wine Braised Short Ribs |
$30.00 |
dark plum glace |
| Veal Normandy |
$30.00 |
accented with fresh apples and calvados brandy |
| Chicken Forestier |
$25.00 |
chicken breast with assorted forest mushrooms |
| Superior Farms |
$34.00 |
dixon rack of lamb finished with wine, natural jus and essence of mint |
| Cold Water Australian Lobster Tail |
$37.00 |
with sherry and tarragon |
| Wild Pacific Salmon |
$27.00 |
baked with fresh tomatoes, basil, lemon and white wine |
| Dover Sole |
$36.00 |
sweet butter saute, lemon, shallots and cognac |
| Calamari Steak |
$25.00 |
delicately sauteed until golden |
| Succulent Roast Mapleleaf Farm Duck |
$28.00 |
seasonal sauce |
| Scampi Citronelle |
$28.00 |
prawns sauteed in garli, lemon, and white wine |
| Veal Sweetbreads |
$27.00 |
sauteed demiglace with mushrooms |
| Assorted Cheeses With Fruit |
$12.00 |
|
| Tiramisu Chantilly |
$8.00 |
a fantasy of creme & liquor, espresso drenched lady fingers, cocoa powder dusting |
| Baked Alaska |
$9.00 |
with caramelized banana sauce |
| Warm Apple Tartlet |
$8.00 |
almond cream & apricot icing |
| Chocolate Truffle Cake |
$9.00 |
(allow 15 minutes) molten chocolate center, espresso gelato |
| Dark Chocolate Mousse Decadence |
$8.00 |
|
| Lemon Mascarpone Cheese Cake |
$8.00 |
fresh blueberry compote |
| Vanilla Bean Creme Brulee |
$8.00 |
|
| Traditional Creme Caramel |
$6.00 |
|
| Souffle Grand Marnier |
$25.00 |
for two (allow 30 minutes) |
| Sorbet |
$8.00 |
peach, lemon, mango or coconut |
| Seasonal Berries |
$11.00 |
with choice of sorbet or gelato |
| Gelato |
$6.00 |
vanilla bean or expresso |
| Crème Carmel |
|
|
| Dark Chocolate Mousse Decadence Cake |
|
|
| Warm Apple Tartlet |
|
served a la mode with vanilla bean gelato |
| Tiramisu Chantilly |
|
rum and espresso-dipped lady finger cookies layered with mascarpone |
| Sorbet Or Gelato |
|
|
| Soup Of The Day |
|
|
| Caesar Salad |
|
with garlic and croutons |
| Spinach Salad |
|
with aged balsamic vinaigrette, goat cheese and pine nuts |
| Tuna Carpaccio |
|
with chopped onions, wasabi and lemon |
| Chefs Surprise |
|
special of the day |
| Rissato |
|
chefs daily preparation |
| Pan-roasted Pork Chop |
|
with apple chutney |
| Veal Chantilly |
|
with prosciutto, mozzarella cheese and marsala wine |
| Braised Lamb Ossa Bucco |
|
served with yellow corn polenta |
| Scalone Steak |
|
sautéed with meyer lemon and sweet butter |
| Free Range Chicken Picatta |
|
pan sautéed chicken breast with capers and white wine |
| Capellini Gamberetti |
|
angel hair pasta with rock shrimp, roasted red and yellow pepper, sundried tomato, garlic and virgin olive oil |
