Monday, March 9, 2009



Island creek Oysters served raw on the half shell
Meyers lemon champagne granite & caviar

Duet of Maple Leaf Farms Duck Breast & Duck Prosciutto
Black-eyed sorrel, Quail Egg sunny side up
Sour cherry demi glace

Carpaccio of Beef Tenderloin
Roasted Vidalia Fingerling Potato Salad and Petite Watercress

Seared Hudson Valley Foie Gras
Black Mission Fig Compote and Red Ribbon Sorrel
Boursin Toast & Strawberry Balsamic

Soup or Salad

Lobster Bisque with tarragon Crème

Baby Arugula
Roasted Red Peppers, Toasted Pignolis and Fresh Mozzarella
Aged Balsamic and Basil Oil

Hearts of Palm and Artichoke Heart Salad
Petite Sunflower Greens and Baby Mango
Black Sesame Mango Vinaigrette


“Surf and Turf”
Grilled filet of beef tenderloin and Bacon wrapped Sea Scallops
Truffle Roasted Red pepper whipped potatoes
Asparagus finished with a peppered boursin demi

Roasted Medallions of Veal Tenderloin
Tuscan Bean Ravioli, Pea Tenderils and Tomato Coulis

Grilled Yellow Fin Tuna
Lobster Mashed Potatoes
Tiny Tomatoes, Citrus Dust and Lemon Basil

Pan Seared Organic Chicken Breast
Wild Mushrooms, Fennel & Tomato Ragout, Pesto Cream & Truffle Oil

Dover Sole
Parsley Fingerling Potatoes, Julienne Vegetables & Sauce Grenoblois


Grand Marnier Crème Brulee
Chocolate Mousse and Candied Kumquat

Gingerbread Gateau
Poached Pear and Chambord Raspberry Coulis

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