| French Onion Soup with Gruyere Cheese |
$8.00 |
|
| Fresh Pumpkin Soup with Mirepoix of Pumpkin and Black Truffle Quenelle |
$10.00 |
|
| Palladin Chestnut Soup with Tempura Organic Sage |
$10.00 |
|
| Maine Lobster Bisque with Quenelle and Spring Peas |
$11.00 |
|
| Organic Green and Arugula Salad with Hearts of Palm and Citrus Banyuls Vinaigreti |
|
|
| Timothy Dean Caesar Salad with Parmesan Tuile and Garlic Croutons |
$10.00 - $11.00 |
|
| Herb Roasted Beet Arugula and Frisee Salad with Walnuts and Roquefort Cheese |
$11.00 |
|
| Herb Roasted Beet Arugula and Frisee Salad with Walnuts and Roquefort Cheese |
$11.00 - $12.00 |
|
| Micro Green Salad with Organic Asparagus and Fried Chicken Liver |
$12.00 |
|
| House made Potato Gnocchi with Escargot, Organic Basil and Essence of Parmesan |
$14.00 |
|
| Fried Calamari with Smoked Tomato Sauce, Garlic and Fresh Basil |
$14.00 |
|
| Thai Curry Mussels with Lemon Grass, Thai Basil and Spring Onions |
$15.00 |
|
| Maryland Jumbo Lump Crab Cake Jalapeno Cheese Polenta and Sweet Corn Coulis |
$15.00 |
|
| Day Boat Scallops with Fricasee of Wild Mushrooms Applewood Smoked Bacon, and Pis Butter Poached Maine Lobster with Macaroni and Cheese, Essence of Black Truffle |
$19.00 |
|
| Pan Seared Hudson Valley Foie Gras with Rhubard and Huckleberry Sauce |
$19.00 |
|
| Poached Halibut with Fricassee of Wild Mushrooms and Essence of Garlic |
$29.00 |
|
| Seafood Bouillabaisse with Mussels, Clams, Shrimp, Scallops, and Mediterranean Seafood |
|
|
| Grilled Red Snapper with Braised Oxtail Ragout and Red Wine |
$29.00 |
|
| Yukon Crusted Chilean Sea Bass with Poached Asparagus and Parmesan Emulsion |
$32.00 |
|
| Duck Confit with Pomme Frites, Arugula and Parmesan Salad |
$18.00 |
|
| Oven Roasted Free Range Chicken with White Truffle Essence Mousseline and Garlic CC |
|
|
| Braised Beef Short Rib with Potato Mousseline, Root Vegetables and Pinot Noir Sauce |
|
|
| Housed Smoked 21 Day Dry Aged Rib-Eye with Potato Galette and Red Wine Sauce |
$32.00 |
|
| Herb Roasted Lamb Chops with Green Lentils and Vegetable Mirepoix |
$34.00 |
|
| Vegetable Plate Du Jour |
$24.00 |
|
| Chef Timothy Dean Tasting Menu 3 Courses |
$55.00 |
|
| Chef Timothy Dean Tasting Menu 4 Courses |
$65.00 |
|
| Macaroni and Cheese, Essence of Black Truffle |
$6.00 |
|
| Plate of Large Asparagus |
$6.00 |
|
| Potato Moussline |
$5.00 |
|
| Pomme Frites |
$5.00 |
|
| Black Truffle Polenta |
$6.00 |
|
| Saffron Scented Cheesecake with Espresso Ice Cream |
$10.00 |
|
| Creme Brulee with Mixed Berries |
$12.00 |
|
| Chocolate Molten Cake with Deep Chocolate Ice Cream |
$12.00 |
|
| Le Menu 75 First Course |
|
maine lobster bisque with black truffle quenelle and fresh peas or timothy dean bistro caesar salad with parmesan tuile |
| Le Menu 75 Third Course |
|
grilled red snapper with braised oxtail ragout and essence of red wine or rosemary roasted free range chicken with white truffle moussline |
| Le Menu 75 Les Dessert |
|
saffron cream brulee with fresh berries |
| Le Menu 85 First Course |
|
palladin chestnut soup with shallot flan and duck confit or organic green salad with shaved fennel and citrus banyuls vinaigrette |
| Le Menu 85 Second Course |
|
butter poached maine lobster with black truffle macaroni and cheese |
| Le Menu 85 Third Course |
|
pan seared diver scallop with chanterelle mushrooms and basil pistou |
| Le Menu 85 Fourth Course |
|
pan seared organic lamb chops with french lentils and essence of red wine or BBQ copper river salmon with melted spinach and roasted fennel seeds |
| Le Menu 85 Les Dessert |
|
chocolate molten cake with espresso ice cream |
| Le Menu 75 Second Course |
|
bbq sweet water prawns with jalapeno polenta |
