| Soup of Jerusalem Artichokes with Sautéed 'Foie Gras' |
$16.00 |
|
| Creamless Soup of Field Greens with Parmesan Croutons |
$12.00 |
|
| Kumamoto Oysters on the Half Shell. |
$16.00 |
with cucumber pearls and dill champagne-mignonette |
| Wild Char Caviar |
$25.00 |
with buckwheat blinis and chive crème fraiche |
| Maryland Soft Shell Crab |
$19.00 |
on chino's farm corn with fried leeks |
| Escarole Salad |
$25.00 |
with Aged manchego and perigord truffles in sherry vinaigrette |
| Fresh White Asparagus Served Warm |
$19.00 |
in orange blossom honey dressing with black forest prosciutto |
| Crispy Sautéed Veal Sweetbreads |
$18.00 |
with black trumpet mushrooms and sherry vinaigrette |
| Salad of Maine Lobster |
$25.00 |
with avocado, mango, cress sprouts and lemon dressing |
| Homemade Ravioli of Root Vegetables |
$24.00 |
served with cave aged gruyere and caramelized onions |
| Sautéed John Dory with Green Asparagus |
$29.00 |
and blood orange-ginger sauce |
| Oven-Roasted Stuffed Quails with Braised Cabbage |
$32.00 |
and black trumpet mushrooms in truffle cream sauce |
| Grilled Virginia Wild Striped Bass |
$28.00 |
with provencal herbs, steamed fennel, mussels and pastis sauce |
| Honey-Glazed Chops of Australian Lamb |
$34.00 |
with multicolor turnips, barley and blue Cheese gratin |
| Pan-Seared Beef Filet Topped With Bone Marrow |
$36.00 |
and roasted spring onions in red burgundy wine sauce |
| Grilled Copper River Sockeye Salmon |
$29.00 |
with black mussels and Green beans in saffron sauce |
| 'Wiener Schnitzel' of Grain-Fed Veal |
$35.00 |
with caperberries, lemon juice and Italian parsley |
| Kumamoto Oysters on the Half Shell. |
$12.00 |
garden salad with fresh herbs vinaigrette |
