Search
First Plates
- Escargot De Bourgogneherbed garlic butter
- Crisp Baby Artichoke Heartswilted spinach, lemon, capers
- Herbed Cured Gravlaxcapers, red onion, cucumber
- Terrine Of Hudson Valley Foie Grascinnamon gastrique, maldon sea salt
- Gruyere Cheese Souffléchives, parmesan sauce
- Prime Beef Tartarebone marrow, breadcrumbs, parsley
- Warm Shrimp Saladconfit of vegetables, white shrimp, warm shrimp vinaigrette
- Asparagus Soupartichoke hearts, brunoise of gruyere, apple perisiennes
- Hudson Valley Mesclun Saladheirloom cherry tomatoes, fresh herbs, lemon rosemary vinaigrette, parsley jus
Main Plates
- Breast Of Labelle Rouge Chickenfennel, parsnip, carrot, chicken jus
- Moulard Duck Breastblackberry duck jus, swiss chard
- Faroe Island Salmonasparagus, herb roasted fingerling potatoes, english peas
- Maine Shrimp, Scallops & Prawnshomemade potato gnocchi, peas, asparagus
- Prime Beef Wellington
- Tagliatelle Aux Champignonparmesan cream, ragout of wild mushrooms
- Lamb Three Waysnicoise vegetable chutney
- Halibut A La Provencalheirloom tomatoes, capers, olives, tomato consume
- Dry Aged N.Y Stripwild mushrooms, bordelaise
- Seasonal Specials
Vegetables
- Market Seasonal Vegetables
- Ragoût Of Wild Mushroom
- Potato Pureé
- Fingerling Potatoes
Dessert
- Vanilla Bean Crème Brulee
- Grand Marnier, Chocolate Or Raspberry Soufflé / Sabayon
- Tableside Zabaglione For Twoover seasonal fruit
- Caramelized Lemon Tart
- Seasonal Fruit Strudel
Coffee
- Coffee / Harney And Sons Tea Basket
- Espresso – Cappuccino
DINNER $105 (excludes tax, gratuity & bar)
- Salad Of Spring Vegetable Confitspring vegetables, sautéed shrimp, warm shrimp dressing
- Escargotherbed butter, sauce bordelaise
- Melange Of Field Greensfines herbs, lemon rosemary vinaigrette
- Artichoke, Asparagus Soupbrunoise of gruyere, lemon cream, black pepper
- House Cured Gravlaxred onion, cucumber
Main Course
- Beef Bourguignonbeef, bacon lardons, carrots, onions, mushrooms slow cooked in a rich red wine sauce
- Crisp Honey Roasted Ducklingasparagus, pearl onions
- Faroe Island Salmonasparagus, potato puree
- Tagliatelle Aux Champignonsparmesan mushroom cream, truffle oil
- Lamb 3 Waysred wine, morels$20.00
Dessert
- Vanilla Bean Creme Brulee
- Dark Chocolate Moussewith sea salt from Bretagne
- Caramelized Lemon Tartwhipped crème fraîche
- Grand Marnier Soufflé$5.00
- Raspberry Mille Feuillewith whipped cream
Coffee
- Coffee / Harney & Sons Tea / Espresso / Cappuccino
Brunch $75 (excludes tax, gratuity & bar)
- Artichoke, Asparagus Soupbrunoise of gruyere, lemon cream, black pepper
- Melange Of Field Greensfines herbs, lemon rosemary vinaigrette
- Salad Of Spring Vegetable Confitspring vegetables, sautéed shrimp, warm shrimp dressing
- House Cured Gravlaxred onion, cucumber
Main Course
- Faroe Island Salmonasparagus, potato puree
- Beef Bourguignonbeef, bacon lardons, carrots, onions, mushrooms slow cooked in a rich red wine sauce
- Tagliatelle Aux Champignonsparmesan mushroom cream, truffle oil
- Lamb 3 Waysred wine, morels$20.00
- Maryland Crab & Lobster Cakebraised fennel, leek, sauce remoulade
Dessert
- Dark Chocolate Moussewith sea salt from Bretagne
- Grand Marnier Soufflé$5.00
- Vanilla Bean Creme Brulée
- Raspberry Mille Feuillewith whipped cream
- Caramelized Lemon Tartwhipped crème fraîche
Coffee
- Coffee / Harney & Sons Tea
Starters
- Hudson Valley Mesclun Saladlemon rosemary vinaigrette, heirloom tomatoes
- Scottish Salmon Cakelemon caper dill tartar
- Asparagus Soupartichoke & lemon cream
Main Course
- Faroe Island Salmonsaffron broth, seasonal vegetables
- Tagliatelleragout of wild mushrooms, white truffle butter, parmesan & chives
Dessert
- Apple Cinnamon Strudelvanilla bean gelato
- Chocolate Souffle$10.00
- Vanilla Bean Crème Brulée
Starters
- Asparagus Soupbrunoise of gruyere cheese, apple parisiennes, artichoke hearts
- Mesclun Saladfresh herbs, lemon rosemary vinaigrette, parsley jus
- Herb Cured Gravlaxcapers, red onion, cucumber
Main Course
- Filet Of Solecitrus butter, asparagus
- Maryland Crab Cake
- Goat Cheese Omelettethyme scented fingerling potatoes
- Faroe Island Salmonoven roasted, spring vegetables
- Black Angus Steakwild mushroom ragout, seasonal vegetables
- Pan Roasted Berkshire Pork Chopmarket vegetables, potato puree
DESSERT
- Caramelized Lemon Tart
- Soufflé Grand Marnier$10.00
- Vanilla Bean Creme Brûlée
- Chocolate Mousse
Note:
- Menu Subject To Change
Menu Photos
Menu Photos
Loading...
