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 poached lobster, kabocha squash, carrot beurre blanc

Fricasse of escargots, braised leeks and 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, honeycrisp apple, candied pecan, and blue cheese dressing

Les Poissons

Grilled wild king salmon, wild rice, chorizo, garlic, truffle beurre blanc

Sautéed Alaskan Halibut, wild rice, chanterelle mushroom sauce

Sautéed Dover sole, warm fingerling potato salad, tatrragon sauce

Les Viandes et Les Volailles

Roasted Peking duck breast, lentils, sauce Rouennaise mandarin glaze

Braised Wagyu beef short rib, pommes gratin, sauce Bordelaise

Duo of braised lamb and grilled veal medallion, cassoulet beans, au jus with rosemary

Grilled prime beef rigb-eye steak, 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 pear tart, homemade apricot 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 $145

OR

INCLUDE BOTH A FISH COURSE AND A MEAT MAIN COURSE $160

Roland Liccioni, Cuisinier

TAX AND GRATUITY ARE NOT REFLECTED IN THE MENU PRICE—GRATUITY WILL BE ADDED TO LARGE PARTIES

IN CONSIDERATION OF OTHER GUESTS
PLEASE MAINTAIN A SUBDUED VOICE LEVEL, NO CELL PHONES, CAMERAS OR SMOKING IN THE DINING ROOM

Please inform your server of any food allergies