Plats Premiers

Grilled calamari, confit fennel and tomato, escabeche

Lobster ravioli, seared scallop, ginger lobster sauce

Three preparations of smoked salmon, crispy rice, caramelized shallot purée

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

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

Asparagus risotto, fresh morel mushrooms, basil goat cheese sauce

Escargots, yellow tomato coulis, Roquefort cheese

 

 

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Deuxième

Duck consommé, star anise, water chestnut, shitake mushroom, and chicken dumpling

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

 Warm lobster and shrimp salad, pickled mango, mango dressing

Artisan greens, marinated vegetables, goat cheese, balsamic vinaigrette

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Les Poissons
Atlantic baby turbot, trofie pasta, sorrel sauce, carrot hollandaise

Sautéed Dover sole, asparagus, saffron beurre blanc

Arctic Char, Maitake mushrooms, forbidden rice, yellow tomato lemongrass sauce

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Les Viandes et Les Volailles

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

Braised beef short rib, root vegetables, trumpet royal mushrooms, shallot sauce

Veal sweetbread, and prime beef rib-eye, blue corn grits, roasted carrot, shallot

 Duo of slow-roasted veal and lamb chop, pommes purée, ratatouille, lamb jus au thyme

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Les Fromages et Les Desserts
Notable artisan cheeses
Assortment of homemade ice cream and sorbet
Harlequin crème brulée, vanilla bean layered with chocolate

Citrus panna cotta, tapioca sauce, pineapple sorbet

Pecan crème caramel, praline ice cream, coconut foam

Lemon and chocolate semifreddo, citrus sauce, lemon verbena 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

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

Roland Liccioni, Cuisinier