Menu

Wild Mushroom Vol au Vent k

Warm Asparagus and Wild Mushrooms in Puff Pastry

Black River Oscietra Caviar

with Classic Garnishes

Mixed Green Salad wk

with Roasted Butternut Squash, Bleu Cheese, Toasted Pecans, Pepitas, Maple/Dijon Dressing

Truffle Cheese Mousse wk

with Lobster Pea Beurre Blanc

Steak Tartare

Classic Steak Tartare with Raw Filet Mignon, Capers, Shallots, and Pumpernickel Points

Mediterranean Soup wk

with Artichokes, Tomatoes, Peppers, Zucchini and Parmesan Cheese

Carpaccio du Jour

Duck a l’Orange w

Crispy Duck Breast with an Orange Reduction Sauce

Dover Sole Almandine w

Dover Sole with Brown Butter and Toasted Almonds

Filet Mignon w

Whole Filet of Beef with Bordelaise Sauce and Warm Brie

Pork En Croute

Filet of Pork with Spinach, Goat Cheese and Roasted Red Pepper; Wrapped with Puff Pastry, Light Reduction Sauce with Garlic

Veal Sweetbreads w

Sauteed and finished with Cognac, Green Peppercorns, and demi-glace

Lobster Cardinal

Roasted Lobster with Scallops with Truffle, Gruyere Cheese, Lobster Sauce, served with Puff Pastry

Tuna Dijonnaise w

Seared Yellowfin Tuna served with Dijonnaise Cream Sauce

Wild Mushroom Ravioli wl

With Vegan Feta, Spinach, Grilled Cippolini Onions, with a Truffle Mushroom Reduction

Cornish Game Hen Supreme w

Roasted with White Wine and Natural Juices, Finished with a Touch of Cream and Butter