Rainbow Room Menu

FIRST COURSES

Terrine of Quail and Foie Gras
$12.00

Chilled Shrimp, Zucchini Chutney
$13.00

Iced Atlantic Oysters
mignonette sauce
$12.50

Carpaccio of Filet Mignon
white truffle oil
$13.00

Lump Crab and Smoked Salmon Salad
with new potatoes
$14.00

Shellfish Extravaganza Coast to Coast
for two
$35.00
for three
$50.00
for four
$66.00

Oyster Rockefeller
$15.00

Lasagna of Braised Oxtail
with aged ricotta
$13.50

Cake of Wild Mushrooms
watercress sauce
$11.50

Timbale of Escargots and Eggplant
$13.00

Lobster Bisque
with armagnac
$11.50

Chicken Consomm�
with cheese ravioli and foie gras
$11.50

MAIN COURSES

Saut�ed Shrimp and Sea Scallops, Japanese Rice, Sauternes and Ginger Sauce
$28.50

Roast Salmon
with horseradish crust, braised fennel, beet vinaigrette
$29.00

Spiced Red Snapper
on green lentils, tarragon dressing
$29.00

Saut�ed Venison Chop and Estoufadde
in cabbage timbale
$32.00

Sliced Capon
in champagne cream with braised morels
$27.00

Grilled Veal Chop
with ragout of wild mushrooms, roasted polenta, rosemary jus
$31.00

Peppered Sirloin Steak
green peppercorn sauce with pommes souffl�es
$30.00

DISHES WITH TRADITION

Lobster Thermidor
first course
$19.00

Main Course
$35.00

Tournedos Rossini
truffle sauce and pommes souffl�es
$35.00

Herb Roasted Rack of Lamb
olive mashed potatoes
$31.00

Roast Duck a l’Orange
flamb� with Grand Marnier
$29.00

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