| Olive Oil Poached Salmon |
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Salmon with Chilled Ratatouille Soup |
| Roasted Beets |
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with Goat Cheese, Arugula and Pistachios |
| Thai Marinated Lobster |
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with Avocado, Melon and Hearts of Palm |
| Summer Squash |
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with Hijiki Noodles, Miso Stuffed Blossom and Sea Stock |
| Terrine of Foie Gras |
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with Lychee and Tamarind, Toasted Crumpets |
| Seared Foie Gras |
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with Two Peaches, Crispy Soba Noodles and Cashews |
| Dover Sole |
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with Sweet Corn and Tomato Fondue, Lemon Verbena Nage |
| Sea Bass |
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with Black Eyed Peas and Trotters, Crayfish Glaze |
| Chanterelle Risotto |
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with Parmesan Broth |
| Crispy Poussin |
$17.00 |
with Roasted Corn Stuffing and Nardello Peppers |
| Lamb Loin |
$17.00 |
with Cranberry Beans and Cippolini Onion, Vin Santo Sauce |
| Strip Loin of Beef |
$17.00 |
with Fig Ragout and Gorgonzola Pansotti, Juniper Sauce |
| Artisanal and Farmhouse Cheeses Presented Tableside |
|
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| Tart N Tangy |
|
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| Chocolate |
|
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| Carnival |
|
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| Chefs Douglas Keane, Drew Glassell and Tracy Mattson |
$130.00 |
have created an eight course menu from inspiration and the markets seasonal offerings. This menu is offered for the entire party. Chefs Menu |
| Three Course Pairing |
$42.00 |
|
| Four Course |
$56.00 |
|
| Five Course |
$70.00 |
Additional courses of pairing available ... $ 14 a pour |
| A Pairing for the Tasting Menu |
$89.00 |
|
| A Grand Tasting of fine and rare wines to complement the Chefs Tasting Menu |
$185.00 |
|
| Corkage |
$35.00 - $60.00 |
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