First Course
Potato, leek and truffle potage with fresh dungeness
crab salad and fresh Perigord black truffles
Wellfleet oysters with seckel pear, ossetra caviar, and pickled lemon;
sorrel and champagne cream
P�t� of Newe York State foie gras and Vermont pheasant with poached pear, alpine green, and truffle salad; lingonberry vinaigrette
Cassoulet of rabbit with cepe apricot stuffed loin and confit garlic
sausage
Apple wood chimney roasted Maine lobester in chick pea sweet garlic
puree with lemon grass, carrot juice, and star anise broth
Foie gras in petits French lentils with stuffed poached seckel pears;
cranberry consomme
Salad of alpine greens, black chanterelles, apples and grilled radicchio with Hbbardston blue goat cheese; aged balsamic vinaigrette
Ossetra caviar in angel hair lemon pasta with smoked salmon, cucumber,
and capers; chive cold pressed olive oil
(1 oz. add $24, 1/2 oz. add $12)
Main Course
Black sesame crusted Maine salmon fillet in tangerine vanilla broth with
fresh shrimp and spiced sea salad
Pan roasted duck breast in fava bean crst with black quinoa and confit
duck jambon; dried cherry pinot noir sauce
Roast rack and braised shoulder of lamb stuffed with olives, capri,
spinach, and garlic; C�te du Rhone and mustard sauce
Roasted haddock fileet wrapped in bric pastry with sundried tomato fava
ratatouille; Manila clams and saffron broth
Roast free range chicken breast in mol� with Perigord black truffle and
sweet potato crisp; Madeira and meyer lemon sauce
Standing rib roast of veal with crayfish, lobster, and cepe risotto;
artichokes, black truffles and herb salad
Grilled marinated venison loin in green onion cilantro puree with
escargot, spinach and roquefort pithiviers
