Plats Premiers Pâté Maison, duck pâté, chicken liver mousse, cornichons and toasted brioche Oysters on the half-shell, mignonette Caviar surprise, smoked and cured salmon, Sevruga caviar, potato espuma Duo seared sea scallop and tempura shrimp, kabocha squash purée, lemongrass lobster sauce Fricasse of escargots, celery root, mushrooms, garlic red wine sauce Seared Hudson Valley, foie gras, fruit compote, banana water Asparagus risotto with wild mushrooms Deuxième Wild mushroom soup, truffle foam Warm lobster salad, mango dressing Chopped romaine salad, candied pecan, seasonal fruit, and red wine vinaigrette Les Poissons Sautéed loup de mer, wild rice, chanterelle mushroom sauce Grilled Scottish salmon, wild rice, sauce vierge Grilled Swordfish,, warm fingerling potato salad, saffron sauce Les Viandes et Les Volailles Roasted breast and confit leg of Peking duck,, lentils, sauce Rouennaise mandarin glaze Braised Wagyu beef short rib, pommes purée, sauce Bordelaise Grilled veal medallion, cassoulet beans, au jus with rosemary Grilled prime beef tenderloin, farro, sauce au poivre Les Fromages et Les Desserts Notable artisan cheeses Homemade ice creams and sorbets Classic soufflés, assorted flavors Vanilla crème brûlée, fresh berries Carrot cake, hazelnut, white chocolate yogurt cream, fresh blueberries Warm flourless chocolate cake, liquid cassis ganache center, vanilla ice cream Fresh seasonal fruit plate CHOOSE AN APPETIZER, A SECOND COURSE, A FISH OR MEAT MAIN COURSE, AND CHEESE OR DESSERT PRIX FIXE MENU FOUR COURSES $165 OR INCLUDE BOTH A FISH COURSE AND A MEAT MAIN COURSE $185 Mary Beth Liccioni, Proprietor TAX AND GRATUITY ARE NOT REFLECTED IN THE MENU PRICE—GRATUITY WILL BE ADDED TO LARGE PARTIES IN CONSIDERATION OF OTHER GUESTS Please inform your server of any food allergies
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