Menu

Wild Mushroom Vol au Vent V

Warm Asparagus and Wild Mushrooms in Puff Pastry

* Black River Oscietra Caviar

with Classic Garnishes

Mixed Green Salad GF V

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

Truffle Cheese Mousse GF V

with Lobster Pea Beurre Blanc

* Steak Tartare

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

Mediterranean Soup GF V

with Artichokes, Tomatoes, Peppers, Zucchini and Parmesan Cheese

* Carpaccio du Jour

* Duck a l’Orange GF

Crispy Duck Breast with an Orange Reduction Sauce

Dover Sole Almandine GF

Dover Sole with Brown Butter and Toasted Almonds

* Filet Mignon GF

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 GF

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 GF

Seared Yellowfin Tuna served with Dijonnaise Cream Sauce

Wild Mushroom Ravioli GF VE

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

Cornish Game Hen Supreme GF

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