First Course
Cold
Roulade of Prosciutto, Gorgonzola and Champagne Grapes
Served with arugula salad, balsamic vinegar, and basil oil
$7.50
Malpeque Oysters
with wasabi citrus relish
$8.50
Smoked Salmon Torte
with classic garnishes and truffle vinaigrette
$8.00
Hot
Vegetarian Turnover
with sweet corn salad and roasted tomato vinaigrette
$6.00
Seared Ostrich Filet
with zinfindel poached pear filled with brie and walnuts
$8.50
Goat Cheese Green Peppercorn Beggar's Purse
with grilled portabello and sun-dried tomato pesto
$7.00
Seared Peconic Bay Scallops
with provencale vol-au-vent
$8.00
Soups of the Day
Celeriac
with white bean and bacon
$5.00
Maple Roasted Pumpkin
with Jack Daniels
$5.00
Salads
Baby Lettuces
with house vinaigrette
$4.00
Grilled Asparagus on Lolla Rossa and Fresh Tomatoes
with lemon roquefort dressing
$6.50
Spinach Salad
with bosc pears, bacon, pepato cheese, and apple cranberry vinaigrette
$5.50
Main Course
Boursin Beef Tenderloin
with potato morel terrine, melted leeks and roasted garlic borderlaise
$20.00
Roasted Rack of Lamb
with spinach goat cheese strudel and lamb leek jus
$24.00
Seared Venison Loin
with wild mushroom timbale, chestnuts, vegetable medley and rosemary juniper jus
$19.50
Sauteed Duck Breast
with crispy stuffed potato, carmelized shallots and blueberry sage sauce
$18.50
Roast Chicken Breast
with confit leg, creamy polenta and carmelized chicken jus
$13.50
Grilled Chilean Sea Bass
with wild rice and apricot cranberry compote
$19.00
Sauteed Escolar
with lemon tarragon risotto, julienne carrots, and a fresh tomato chive buerre blanc
$20.00
Maple Glazed Salmon
with sweet potato pancakes and radish sprouts
$19.00
Linguini
with shiitake mushrooms, fresh tomatoes, asparagus, and chevre in a basil cream sauce
$13.50
Assortment of Desserts
