~ *We are serving a Four Course Dinner ~

~ Seventy Five Dollars per Person ~

~ Appetizers ~

Oysters Rockefeller
Oysters baked with spinach, gruyere cheese
and apple wood smoked bacon

Butter Roasted Native Lobster Tail
Parmesan risotto, grilled spinach and blood orange syrup

Seared Hudson Valley Foie Gras
Blueberry pancakes, hazelnut butter and balsamic syrup

Pan Fried Lump Crab Cakes
With roasted red pepper aioli and lemon syrup

Grilled Jumbo White Shrimp
Jasmine rice, grilled pepper salsa and tangerine glaze
 

Duck Confit, Yukon Potato and Cranberry Free Formed Ravioli
Grilled greens and roasted shallot cream

~ Salads ~

Asparagus and Parmesan Reggiano Salad
Marinated asparagus, French bread croutons, red onions, Mesclun greens,
shaved Parmesan Reggiano and white balsamic vinaigrette
 

Mixed Field Greens
Cherry tomatoes, citrus segments, cucumber and white balsamic vinaigrette

~ Entrées ~

Roast Rack of Colorado Lamb
Whole grain mustard, Delmonico potatoes, haricots verts and port wine demi
 

Grilled Filet Mignon of Beef
Roasted Chiogga beets and fingerling potato hash, asparagus and Cabernet demi

Veal Oscar
Provimi scaloppini of veal, lump crab meat, asparagus
and hollandaise, served with Yukon potatoes

Seared George's Bank Sea Scallops
Creamy parmesan risotto, grilled greens,
apple beurre blanc and fried parsnips

Seared Atlantic Salmon
Shrimp and pecan crust, whipped sweet potatoes,
Swiss chard and camembert cream

Roasted Long Island Duck Breast
Wild black rice casserole, foie gras and dried fig boudin, fried carrots and port wine demi

Chateaubriand for Two
A twenty ounce center cut tenderloin of beef, chateau potatoes,
vegetable bouquet and béarnaise

Vegetarian Dishes Upon Request
 

*There may be some changes to our menu

~ Homemade Desserts ~

Profiteroles with Cherry-Chocolate Chip Ice Cream
Topped with chocolate sauce and served with homemade whipped cream

Molten Chocolate Lava Cake
Served with vanilla ice cream, crème anglaise
and hazelnut praline ( Baked to order so allow 10-12 minutes)

Peanut Butter Crème Brûlée
Topped with sugar and torched to from a crisp crust

Trio of Chocolate Truffles
A dark chocolate truffle rolled in crushed hazelnuts, a white chocolate truffle
rolled in crushed pistachios and a chocolate-Grand Marnier truffle rolled in cocoa

Apricot, White Chocolate and Pecan Bread Pudding
Made with Myers' rum and served with crème anglaise