| Apple Butter And Camembert Turnovers |
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topped with pea shoots, drizzled with apple cider reduction. |
| Beef Tartare |
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with chive crisps. |
| Tuna Tartare |
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with sesame crisps. |
| Pan Seared Foie Gras |
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on toasted baguette with cashew butter and blueberry compote. |
| Lobster Cake |
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with warm black beans and bacon, topped with sauteed swiss chard and sweet corn aioli. |
| Baked Feta |
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with thinly sliced roma tomatoes and pepperoncinis, drizzled with olive oil. |
| Young Organic Greens |
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with fried capers, golden raisins, carrots and red onions tossed with herbed white wine vinaigrette. |
| Nicoise - Style Salad With Tuna Confit |
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over mixed greens with green beans, new potatoes, olives, hard boiled egg, and grape tomatoes, with herbed vinaigrette. |
| Fresh Arugula |
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with goat cheese, red wine poached pears, toasted walnuts and port wine vinaigrette. |
| Grilled Romaine |
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with stilton crumbles and seasoned portobello strips, drizzled with garlic vinaigrette and apple cider reduction. |
| Herb Crusted Haddock |
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over shrimp and potato hash with lemon-caper vinaigrette. |
| Grilled Beef Tenderloin |
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with caramelized fennel and herb oven-roasted fingerling potatoes, drizzled with chive oil and red wine jus. |
| Indian-Spiced Fricassee Of Chicken |
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over buttered basmati rice, topped with fried onions and roasted peanuts. |
| Pan Seared Rack Of Lamb |
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over celery root puree with mint pistou, drizzled with red wine jus. |
| Grilled Pork Chops |
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brushed with tomato butter, over hulled corn stew with braised collard greens and buttermilk biscuits. |
| Pan Seared Salmon |
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with wafu sweet potato salad and daikon radish slaw, drizzled with sweet soy. |
| Grilled Ribeye |
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over cauliflower and red potato smash, with saffron and golden raisins, topped with tomato-caper relish, drizzled with 12yr balsamic and red wine jus. |
| Cuban-Style Seafood Rice |
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shrimp, scallops, mussels and calamari over rice with fresh corn, green and red bell peppers, topped with cilantro and fresh chiles. |
| Spinach And Wild Mushroom Wellington |
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over parsnip puree with herbed goat cheese cream, drizzled with chive oil and 12yr balsamic. |
| Oven Roasted Duck Breast |
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with mascarpone and duck confit crepes, drizzled with pomegranate gastrique and red wine jus. |
| Creme Brulee |
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chef's choice daily. |
| Dark Chocolate Flourless Chipotle Pepper Cake |
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a slightly spicy version of a traditional flourless chocolate cake, drizzled with creme anglaise and fresh raspberry sauce. |
| Triple-Fruit Trifle |
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blueberries, raspberries and strawberries blended with pastry cream and orange-liqueur soaked sponge cake. |
| Kapfen Viennese Apple Fritters |
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served warm with apple cider calvados sorbet. |
| Pumpkin Pie Cheese Cake |
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with pepparkakor crust and pepparkakor crisp, drizzled with cranberry sauce. |
| Ice Creams And Sorbets |
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made in house. flavors change daily. |
