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APPETIZERS |
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SAUSAGE
Grilled Italian sausage with marinated roasted red pepper in a rustic tomato sauce
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10. |
BRUSCHETTA
Roasted and marinated bell peppers, goat cheese and capers and extra virgin olive oil
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10. |
SHRIMP
Grilled and chilled Gulf shrimp with lemon spinach and romesco
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12. |
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BEEF CARPACCIO
Thinly sliced wagyu beef with baby arugula, shaved parmesan, and white truffle oil
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10. |
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CRAB CAKE
Spanish spiced crab cake with piquillo pepper coulis, garlic chips and micro greens salad
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12. |
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FOIE GRAS
Hudson Valley foie gras, parsnip puree, apricots, bing cherry-armagnac sauce
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14. |
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FROG LEGS
Pan-roasted frog legs with herb butter, grebiche sauce and micro green salad
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14. |
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GNOCCHI
Potato gnocchi with rabbit confit, caramelized shallots, asparagus, pine nuts, sage, butter sauce
and white truffle scent
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11. |
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TOMATO BISQUE
Basil pesto, goat cheese and herbed brioche croutons |
8. |
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SALADS |
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FIELD GREENS
Mix greens salad, cherry tomatoes, English cucumbers, Easter radishes and Italian red wine vinaigrette
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7. |
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ARUGULA
Young leaves of arugula with shaved fennel, endive, goat cheese and lemon vinaigrette
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8. |
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BABY SPINACH
Belgian endive, frisee, green beans, spiced pecans, dried apricots, goat cheese and
balsamic vinaigrette
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8. |
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CAESAR SALAD
Romaine lettuce, parmigiano reggiano, herbed croutons, tossed in our signature caesar dressing
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7. |
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WEDGE
Iceberg lettuce with crisp bacon, gorgonzola bleu cheese and grape tomatoes
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7. |
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HEIRLOOM TOMATO SALAD
Seasonal tomatoes, shaved red onions, feta cheese, basil and aged balsamic
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10. |
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ENTREES |
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FILET MIGNON
10-oz grilled beef tenderloin with fingerling potatoes, pears, baby spinach, and hard grilled onions
and agro dolce sauce
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34. |
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HALIBUT
Pan- roasted Alaskan halibut, New England clam chowder, chanterelle mushrooms,
bacon lardons and celery leaves
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28. |
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VEAL TENDERLOIN
Cream fraiche mashed potatoes, baby carrots, haricot vert served in a wild mushroom sauce
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29. |
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WHITEFISH
Pan-seared Great Lakes whitefish with lobster potato hash and lobster nage
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26. |
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LIVER
Grilled calves liver with knob onions, black trumpet mushrooms, bacon, 12 year old balsamic
and parsley oil |
19. |
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ROASTED CHICKEN
Roasted chicken breast with provencale potatoes, wilted spinach, feta cheese,
oven roasted tomatoes and natural sauce
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19. |
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KANSAS CITY
Grilled Bone-in New York, potato-apple pavé, sautéed brussel sprouts, and caramelized onions
in a cabernet sauvignon reduction
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34. |
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DAY BOAT SCALLOPS
Seared Maine scallops with lemon garlic orzo and a tarragon sauce
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24. |
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WILD SALMON
Pan-roasted Atlantic salmon with Italian couscous, oven roasted tomatoes, wild mushrooms, and leeks beurre fondue
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24.
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BONE-IN RIBEYE
18-oz hardwood grilled ribeye, portabella mushroom, fingerling potatoes, scallion ragout
and cabernet sauvignon reduction |
38. |
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GOAT CHEESE RAVIOLI
Tomato water, shrimp, English peas, basil and parmesan |
18. |
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PORK TENDERLOIN
8-oz grilled pork tenderloin with cream fraiche mashed potatoes, wilted baby spinach, shitake 26
mushrooms in a port syrup |
26. |
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LAMB
Pan-roasted New Zealand rack of lamb, orzo, cherry tomatoes, baby zucchini, parsnips,
nicioise olives and rosemary sauce
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32. |
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Desserts |
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Pumpkin Creme Brulee |
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Truffle Soufflé Cake |
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Apple Tatin |
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Warm Giant Chocolate Chip Cookie |
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Pineapple Upside Down Cake |
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Carrot Cake |
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Banana Bread Pudding |
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Cookies & Assorted Candies |
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