| Pan Seared Scallops |
|
Butternut squash and Truffle Risotto, Lemon Thyme Beurre Blanc, Fried Sage |
| Filet Mignon of Beef |
|
center cut filet, red wine bordelaise, whipped potatoes |
| New York Strip |
|
black truffle butter, rosemary natural jus, mushroom risotto |
| Pennsylvania Chicken |
|
"french cut", sherry-hazelnut jus, whipped potatoes |
| Pan Roasted Salmon |
|
roasted potatoes, sautéed garlic, spinach, puttanesca sauce, basil oil |
| Pan Roasted Pork Tenderloin |
|
herb sautéed confit potatoes, warm slaw, local peach chutney |
| Diver Sea Scallops |
|
citrus rosemary quince nage, fresh herbs (parmesan risotto) |
| Lump Crab Cakes |
|
pan seared with caper-dill remoulade, corn fritter |
| Twin Duck Breasts |
|
"Jurgelewicz Farms" blackberry port wine reduction, sweet potato puree |
| Chicken Penne Pasta |
|
boneless chicken breast, sun-dried tomatoes, spinach, parmesan |
| Duck Ravioli |
|
parmesan cream sauce, fresh basil pesto, truffle oil |
| Herb Encrusted Roasted Rack of Lamb |
|
whipped Potatoes, ratatouille, mint chimchurri, balsamic Glaze |
| Vegetarian Pasta |
|
penne pasta, seasonal vegetables, fresh herbs, olive oil |
| Dans House Salad |
|
grape tomatoes, dried cranberries, feta, balsamic vinaigrette |
| Roasted Beet Salad |
|
mixed greens, candied walnuts, blue cheese, citrus vinaigrette |
| Caesar Salad |
|
romaine hearts, grated lemon zest, asiago, prosciutto |
| Duck Ravioli |
|
parmesan cream sauce, fresh basil pesto, truffle oil |
| Sweet Potato Soup |
|
apples, pretzel dust, spiced whipped cream, sunflower seeds, thyme |
| Lump Crab Cake |
|
pan seared w/ caper dill remoulade, petite herb salad |
| Wild Mushroom Soup |
|
baked ham, toasted garlic croutons, parmesan cheese, olive oil |
| Duck Confit Risotto |
|
parmesan, roasted butternut squash, truffle butter, sage |
| Hudson Valley Foie Gras |
|
seasonal preserves and fresh fruit, toasted brioche |
