| Carpaccio Of Beef |
|
Sicilian capers, asiago cheese, cracked black pepper, Mediterranean sea salt and white truffle oil |
| True Half-Shell Oysters |
|
house mignonette and spiced Chinese dipping sauce |
| Lobster Bisque |
|
tarragon-chevre crouton, sherry and roasted lobster |
| Spiced Greens |
|
baby arugula, radicchio, frisee and endive, with goat cheese purse, pearl onion compote and aged balsamic vinaigrette |
| Hearts of Romaine |
|
parmigiano reggiano shavings, anchovy-butter sourdough croutons and traditional dressing |
| Seasonal Soup |
|
chef's daily creation |
| Salad of lobster and Avocado |
|
maine lobster, boston bib lettuce, pink grapefruit, hearts of palm and wild honey vinaigrette |
| Five Spice Scented Duck Breast |
|
micro greens, blueberry gastrique and peppery peach preserves |
| Colossal Sea Scallop Purse |
|
wrapped in feuilled de brik and fole gras shavings, with truffle oil |
| Salmon Filet |
|
lemon-myrtle beurre blanc, artichoke hearts, baby spinach and yukon gold potatoes |
| Chesapeake Rockfish |
|
fried oysters and eastern shore vegetable vinaigrette |
| Ny Steak Delmonico |
|
black angus 12 ounce steak, kansas city rub, Delmonico potatoes |
| Free Range Breast of Chicken |
|
tasso ham and lentil stew, with jus de poulet |
| Rack of Lamb |
|
root vegetable puree and mint-coriander demi-glace |
| Pasta Rollatini |
|
grande pasta ribbon, grilled vegetables, four-cheese blend and plum tomato confit |
| True Duo |
|
petit filet, wild mushroom ragout, Maryland crab cake and kaffir-lime beurre blanc (can also be served as twin filets or twin crab cakes) |
| Course Four |
|
your choice from our chef's daily creations, featuring godiva chocolate |
