The Dining Room
Chef Sarah Stegner
Recent recipient of the 1995 Robert Mondavi "Culinary Award of Excellence"
Degustation Menu
52.
Duck liver terrine with figs and compote, toasted brioche
Asparagus, gruyere and toasted walnuts strudel,
Bosc pears and white asparagus salad
New Zealand Venison steak with portobello and porcini
mushrooms, black truffle-potato terrine
Selection of cheeses served tableside
Warm thin apple tart served with creme fraiche
Menu also available with matching wines
80.
* * * * * * *
First Course Selections
Osetra caviar parfait with corn blinis
1/4 11.
1/2 22.
1 oz. 45.
Duck liver terrine with figs and compote, toasted brioche
14.
*Saddle of rabbit filled with a truffle farce over morel mushrooms
11.
Applewood home-smoked salmon with traditional garnishes
(Russian Beluga caviar on a demi-tasse spoon 8.)
13.
* Jumbo shrimp with lobster "ceviche" and avocado
14.
Squab, quail and duck soup with herbs
7.
Roasted eggplant ravioli with braised chicken in red wine
9.
Muscovy duck breast marinated in bourbon and honey,
caramelized onion-porcini mushroom tart
12.
Second Course Salad Selections
Asparagus, gruyere and toasted walnuts strudel,
Bosc pears and white asparagus salad
10.
* Baby field greens with baby carrots and carrot oil;
red oak leaf and endive lettuces, citrus-balsamic vinaigrette
8.
Warm Vermont goat cheese layered with tomato concasse,
wrapped in zucchini, mint and basil salad
9.
Candy stripe and oven roasted beets with an herb and endive salad
9.
Quinoa and bulger wheat salad with sherry-lemon vinaigrette
8.
* * * * * *
Main Courses
Maine lobster and fresh shrimp with seafood ravioli,
Parisienne of vegetables
37.
Slow roasted salmon with leek and tomato butter sauce,
Yukon golden potato puree and caviar
28.
*Sauteed sea bass with grilled sweet onion,
fingerling potatoes, drizzle of tomato coulis
25.
John Dory with pepe pasta and morel mushroom
filled with lobster-truffle mousseline
27.
* * * * * *
Colorado rack of lamb glazed with thyme and flower blossom-honey,
artichoke heart filled with Vermont goat cheese,
oven roasted vine ripe tomatoes
32.
Veal chop in a mustard herb crust with golden sweetbreads,
carmelized onion sausage and warm ivory rice bean salad
30.
Center-cut tenderloin of beef over braised oxtails, dauphionis potatoes
28.
New Zealand Venison steak with portobello and porcini
mushrooms, black truffle-potato terrine
26.
To Finish
Selection of cheeses served tableside
9.
7/96
