PHOTOGRAPH
Prix Fixe
$62.00
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 New 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 Lobster
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 Hubbardston 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, � 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 Crust
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 Filet 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
Degustation Menu
Prix Fixe
$78.00
Vintners Tasting
Add $45.00
MUMM CORDON ROUGE BRUT CHAMPAGNE
Potato, Leek And Truffle Potage With Fresh Dungeness Crab Salad And
Perigord Black Truffles
1990 CHATEAU LA RAME, SAINTE CROIX-DU MONT
P�t� Of New York State Foie Gras And Vermont Pheasant With Poached
Pear, Alpine Green, And Truffle Salad; Lingonberry Vinaigrette
1993 NEWTON CHARDONNAY, “RED LABEL” NAPA VALLEY
Roasted Haddock Filet Wrapped In Bric Pastry And Sundried Tomato Fava
Ratatouille With Manila Clams And Saffron Broth
1990 CHATEAU HAUT SEGOTTES, ST. EMILION, BORDEAUX
Roast Rack And Braised Shoulder Of Lamb Stuffed With Olives, Capri,
Spinach, And Garlic; C�te Du Rhone And Mustard Sauce
Black Currant And Red Bordeaux Sorbet With Black Pepper And Mint
Grand Fromage
Grand Dessert
Petits Fours
Degustation of Winter Vegetables
Prix Fixe
$68.00
Potato, Leek And Truffle Potage
With Red Pepper And Herb Salad; Perigord Black Truffles
Salad Of Alpine Greens, Black Chanterelles, Apples And Grilled Radicchio
With Hubbardston Blue Goat Cheese; Aged Balsamic Vinaigrette
Ratatouille Of Fava Beans, Sundried Tomatoes And Fresh Winter Black Truffles
Black Truffle Cepe Risotto
With Pearl Onions, Artichokes And Parmesan
Black Currant And Red Bordeaux Sorbet
With Black Pepper And Mint
Grand Fromage
Grand Dessert
Petits Fours
Degustation Menu
Prix Fixe
$72.00
Vintners Tasting
Add $35.00
MUMM CORDON BRUT CHAMPAGNE
Cappuccino of chanterelles, cranberry beans, and truffles with apple and confit
walnuts
1991 AUXEY DURESSES, (LALOU BIZE LEROY)
Seared Maine Salmon With Fresh Atlantic Shrimp, Squid Ink Eggplant
Tortellini And Fennel Salad; Lemon, Tomato, And Garlic Broth
Black Currant And Red Bordeaux Sorbet With Black Pepper And Mint
1988 HERMITAGE LA CHAPELLE (JABOULET)
Roast Rack And Lamb With Pecan Onion Crust And Autumn Vegetable Salad;
Tamarind, Celery, Saffron Jus
Grand Dessert
Petits Fours
Degustation of Autumn Vegetables
Prix Fixe
$68.00
Cappuccino Of Chanterelles, Cranberry Beans, And Truffles
With Apple And Confit walnuts
White Bean Celery Root Salad
With Red Mustard Greens, Lemon And Black Pepper; Clos Du Val Zinfandel Beet Sauce
Black Currant And Red Bordeaux Sorbet
With Black Pepper And Mint
Cepes And Black Truffle Risotto
With Pearl Onions And Artichokes
Grand Dessert
Petits Fours
THE DEGUSTATION MENU IS AVAILABLE TO ENTIRE TABLES ONLY
