Plats Premiers

Three preparations of smoked salmon, crispy rice, celery root purée
Herb roasted Maine lobster, heirloom squash, sea beans, coconut milk curry sauce

Nantucket cape scallops, lobster ravioli, edamame, sauce beurre rouge

Sautéed Hudson Valley foie gras, banana water, granny smith apple purée, mango, confit cherry

Pâtés maison ~ assorted house-prepared pâtés served with cornichons and toasted brioche

Risotto, daily preparation

Deuxième

Duck consommé with organic root vegetables

Kabocha squash soup, fennel, caramelized pumpkin seeds, truffle foam

Warm lobster and shrimp salad, pickled mango, mango vinaigrette

Artisan greens, marinated vegetables, goat cheese, balsamic vinaigrette

Les Poissons
Loup de Mer, trofie pasta, lobster jus

Arctic Char

Maitake mushrooms, forbidden rice, tapenade, yellow tomato lemongrass sauce

Les Viandes et Les Volailles

Roasted duck breast, confit leg, Savoy cabbage, green peppercorn sauce

Braised Kobe beef flat iron steak, root vegetables, trumpet royal mushrooms, shallot sauce

Roasted venison loin, Brussels sprouts, Tokyo turnips, pear purée, chestnut, juniper berry sauce

Duo of slow-roasted veal and lamb chop, pommes purée, Maitake mushroom, sauce Périgueux

Les Fromages et Les Desserts
Notable artisan cheeses
Assortment of homemade ice cream and sorbet
Ginger crème brulée

Baba au Rhum, fresh berries, walnut Chantilly, pineapple sorbet

Pear and hazelnut cake with poached pear, Armagnac ice cream

Assortment ~ chocolate mousse cone, lemon tart, coconut crème brulée, caramel ice cream
Classic soufflés, choose Grand Marnier, lemon, raspberry, hazelnut or passion fruit

Warm chocolate tart with raspberries, white coffee bean ice cream, vanilla froth, chocolate sauce

Warm flourless chocolate cake with liquid cassis ganache center, vanilla ice cream

Fresh apple tart with green apple sorbet

Prix-Fixe: Four Courses $115; Five Courses $130

Roland Liccioni, Cuisinier