DINNER

F I R S T F L A V O R S

SEASONAL FIELD GREENS

6.00

FRESH WEST COAST OYSTERS

8.50

BABY ROMAINE LETTUCE

with Caesar Dressing, Parmesan Tulie

6.95

CITRUS SALAD

with Feta Cheese, Arugula

Fennel and Mint Vinaigrette

7.50

TASTING OF HUDSON

VALLEY FOIE GRAS

with Asparagus and Smoked Salmon

Dressed with Sherry Wine Vinaigrette

12.50

SMOKED SALMON TERRINE

with Cucumber Salad

11.50

MONTEREY DUNGENESS

CRABCAKE

Served with Remoulade Sauce and

Mixed Baby Greens

11.50

CHILLED TOMATO SOUP

with Basil Cappuccino

6.50

FRENCH ONION SOUP

6.50

SOUTHWESTERN TORTILLA SOUP

5.75

SOUP OF THE DAY

6.00

ENTREES

GRILLED PORTOBELLO MUSHROOMS

with Vegetable Risotto and Grilled Ramps

14.00

GRILLED SWORDFISH

with Carrot Ginger Broth, Fingerling Potatoes

Sweet Peas and Pearl Onions

21.50

CRISPY SALMON

with Fava Beans, Sorrel and

Yellow Tomato Broth

19.50

STIR-FRIED SESAME

SHRIMP AND NOODLES

with Fresh Vegetables and Citrus

23.00

GRILLED CHICKEN

with Crispy Wonton on Shittake

Vinaigrette and Asparagus Salad

18.50

"THE BARCLAY"

SURF AND TURF

Seared Guinea Hen and Scallops

on Sweet Pea Puree and Curry Oil

19.50

GRILLED FILET OF BEEF

with Cilantro Shallot Sauce

Parmesan Yukon Mashed Potatoes

26.00

SEARED LAMB CHOP

in Mango Curry Broth

with Stir-Fried Green Beans

22.50

ROAST LOIN OF VENISON

on Mustard Spatzle and Rhubarb

Compote, Pinot Noir Sauce

20.00

6/96

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