| Aromatic Artisanal Salad, Fresh Burrata Cheese |
$12.00 |
Heirloom tomatoes, blood orange, crudites, arugula, white balsamic vinaigrette |
| Duck Terrine "Yves Gonnachon" |
$17.00 |
Pistachios, truffles, cornichons relish and pearl onions |
| Mosaic of Carpaccio "Surf and Turf" |
$14.00 |
Seafood, beef, golden beets, ginger mayonnaise, hawaiian black salt |
| Louisiana Fresh Crayfish Tails in Lobster Based Mayonnaise |
$16.00 |
Granny smith apples, avocado pear |
| Hudson Valley Foie Gras Confit, Ginger Bread Toast |
$22.00 |
Compote of caramelized red onions, grapefruit jelly |
| Strawberry Gazpacho with Pancetta Crumble |
$10.00 |
Bell peppers, cucumbers, strawberry confit, croutons |
| Mikado of Green and White Asparagus Maltaise Style |
$15.00 |
Poached quail's egg, parmesan lace |
| Baked Escargots in Garlic Custard |
$16.00 |
Bread crumbs with hazelnuts, tomato fondue, garden herbs |
| Emmenthal Cheese Souffle and Dried Parma Ham |
$14.00 |
Edamame beans coulis |
| Seared Calamar Rings |
$13.00 |
Served with julienne of vegetables vermicelli. Curry sauce |
| Seared Atlantic Halibut with Minestrone of Young Vegetables |
$34.00 |
Veloute of fresh corn, basil coulis, cavatelli pasta |
| Warm Maine Lobster Salad, Pesto Dressing |
$36.00 |
Baby gems, tiny greens, garden herbs |
| Grilled Dover Sole |
$43.00 |
Hash of yukon potatoes, diced truffles. Sweet moscato beurre blanc |
| Maryland Soft Shell Crabs Grenobloise Style |
$33.00 |
Capers, lemon, parsley, chopped egg, crushed sunchok |
| Sauteed Prince Edward's Island Sea Scallops |
$35.00 |
Red pepper-shiitake chutney. Italian eggplant sauce |
| Roasted Quail Dressed with Fine Stuffing, Pan Drippings |
$29.00 |
Indian wild rice, diced vegetable brunoise |
| Grilled Aged Rib Eye Steak of Beef, Szechuan Peppercorn Sauce |
$35.00 |
Mousseline potatoes, cherry tomato provencale, artichoke heart puree |
| Crisp Veal Sweetbreads, Chanterelle Mushrooms, Veal Jus |
$12.00 |
Fresh sweet peas, spring onions, lettuce chiffonade |
| Noisettes of Boneless Loin of Lamb |
$32.00 |
Served with a walnut crust, braised sweet turnips. Fancy zucchini puree, blossom fritter, mint sauce |
| Thyme Scented Saddle of Rabbit with Fava Beans |
$27.00 |
Fettuccine, pancetta, young carrots, dijon mustard sauce |
| Selection of Farm Ripened Cheeses, Walnut-Raisin Bread |
$14.00 |
Assorted marmalades, candied fruits, oat wheat crumble |
| Shredded Phyllo Napoleon Dressed |
|
Served with strawberry and lime creme brulee. Raspberry-vanilla sauce |
| Composition of Chocolate Mousse |
|
Mocha granite, mascarpone, chocolate sauce. Arlette of coffee beans |
| Peach Poached in Black Currant Syrup |
|
Chantilly cream, toasted almonds. Violet scented sable biscuit, verbena ice cream |
| Caranoix Chocolate Cake, Crisp Praline |
|
Chocolate milk ganache, nougatine, caramel ice cream |
| Selection of Sorbets or Ice Creams |
|
Served on a tuile basket |
| Floating Island Filled |
|
Served with rhubarb pastry cream and mixed berries. Blueberry sorbet |
| Fresh Cherries with Greek Yogurt |
|
Orange wine jelly, granola, kirshwasser cappuccino |
| Choice of Grand Marnier, Pistachio or Chocolate Souffle |
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