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SUMMER DINNER MENU -
menus subject to change |
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Hors
d'oeuvres |
Pan Seared Hanger
"Cheese" Steak ~ 15
French bread, caramelized shallots, sweet pepper confit & whisky cheddar foam
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Napoleon of King Crab and Avocado with Caviar ~ 15.
Crème Fraîche, Preserved Lemon, & American Sturgeon Caviar
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Smoked Salmon Rose with Yukon Gold Potato Blini ~ 13.
Chive Crème Fraîche, Tarragon Mayonnaise, Red onion, Curried Egg Salad, Capers
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Escargots & Wild
Mushroom "Bourguignon" ~ 141
Stewed onions, red wine reduction, french b read, & micro watercress
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Hoisin Glazed Scallops
with Dueling citrus ~ 114
kumquat coulis mandarin oranges & lime zest
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organic vine ripe tomato
napoleon with two cheeses ~ 10
Lenora goat cheese, lemon prosciutto hash & French feta panna cotta |
Our very rare surf &
turf ~ 14
tartars of buffalo, and big eye tuna with crispy wontons, pickled vegetables &
Indonesian soya
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Osetra Caviar ~ Market Price
One Ounce Finest Caviar with Traditional Garnish & Yukon Gold Potato Blini
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Vegetable Selections |
Roasted Vegetable “Ravioli” ~ 9.
Herbed Montchevré Cream & Lentil Relish
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Eggplant Parmesan ~ 10.
Sun-Dried Tomato Vinaigrette & Baby Arugula-Pine Nut Salad
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Soup |
Orangery Gazpacho ~ 8.
Brunoise Vegetables, Toasted Panko
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Cream of Cauliflower Soup with Basil Oil ~ 7.
Roasted Cauliflower & Parmesan Crisp
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Salads |
Orangery Caesar Salad ~ 8.
Hearts of Romaine, Mushrooms, & Roasted Grape Tomatoes
Spanish White Anchovy Crostini
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Baby Mache Greens with
radichio ~ 8
Local organic garlic dressing, roasted tomatoes, & lenora goat cheese
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Entrees - A petit
mixed green salad accompanies the Entrées |
Pan fried Ashley Farms Chicken Breast with truffled tarragon
potato "Salad"- 21
Haricot verts, and glace de poulet au poivre
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Grilled Buffalo
Tenderloin with Apple soak bacon potato hash ~ 36
chanterelle mushrooms, parsley puree
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Roasted organic
berkshire pork loin with okra frites ~ 36
Shiitake slaw, bourbon cask aged maple syrup barbeque sauce, creamy polenta
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Grilled Center Cut Filet of Beef “Henri IV” ~ 34.
Lump Crab-Hon Shimeji Mushroom Salad & Caramelized Onion Steak Sauce
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Line Caught Big Eye tuna
with orange scented tomato broth - 34
Two olive tapanade, organic romano bean salad, & jasmine rice
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Lobster & Mushroom Crêpes ~ 29.
Maine Lobster Tail, Orange Cognac Cream Flambé, & Chervil
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Beef Wellington ~ 35.
Châteaubriand in Puff Pastry with Mushroom Duxelle, “Mirepoix,” & Truffles
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Line caught sockeye
salon with turkish cucumber soup ~ 29.
Violet snow pea ceviche & quinoa pilaf
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Foie Gras basted 12oz
"ultra Prime" american kobe ribeye~ 50
Black summer truffles, shallot thyme pan sauce, steak frites, asparagus
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Vegetable Selection |
Acorn Squash, goat
cheese ravioli ~ 19
Eggplant caponata, sauteed spinach
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