Late Spring 1996

APPETIZERS

Soup or Roasted Plum Tomatoes with Goat Cheese and Fresh Basil

7.50

Smoked Salmon with Sevruga Caviar, Creme Fraiche and Baby Greens

14.00

Seared Maine Scallops with New Jersey Aspargus and Curry Scented Corn

9.50

New York State Foie Gras with Rhubarb, Fresh Mint and Port Wine

Market Price

Cape Neddic Oysters on the Half Shell with a Warm Banyuls Mignonette

12.50

Charlotte of Maine Crabmeat with Saffron Creme Fraiche

13.50

SALADS

Confit of Duck with Frisee, Apples and Walnuts

9.00

Warm Goat Cheese with Roasted Red Peppers, Arugula and Pinenuts

9.50

Salad of Seasonal Greens with Parmesan Croutons and a Light Citrus Vinaigrette

7.00

MAIN COURSE

Atlantic Salmon with Rhubarb, Asparagus, Spring Onion and Red Wine

23.00

Roasted Hake with Corn, French Green Beans, Pancetta and a Coriander and Basil Sauce

24.00

Seared Yellowfina Tuna wih Foie Gras, Spinach and an Aromatic Shallot Sauce

24.00

Roasted Monkfish with Broccoli, Butternut squash and a Saffron Ginger Sauce

22.00

Seared Maine Halibut with Napa Cabbage, Salsify and Mushroom Jus

21.00

Prime Roasted Sirloin with Potato Puree, French Green Beans and Red Wine Sauce

28.00

Saddle of Rabbit with Cepes, Artichokes and Organic Carrot Puree

26.00

Slow Roasted Chicken Breast with Asparagus, Risotto and Baby Greens

21.00

Roasted Loin of Lamb with Julienne Zucchini and Garlic Confit

29.00

Roasted Loin of Pork with Basmati Rice, Roasted Vegetables and Fresh Thyme

23.00

Chef Proprietor David Drake

6/96

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