Dinner Menu

First Course

Tsar Nicoulai Osetra Caviar, Caspian Sea 139.

One Ounce Served with Traditional Garnitures

Yellowfin Tuna Tartare 15.

Lemon, Capers, Crème Fraiche and Fresh Herbs

Lightly Smoked Chicken Ravioli 16.

Brunoise Vegetables, Mushrooms, Italian Parsley and Parmigiano-Reggiano

Pan Seared Hudson Valley Duck Foie Gras 25.

Toasted Brioche, Pineapple Compote, Caramelized Pistachio Nuts and Port Glaze

Honey Soy Cured Hamachi 18.

Daikon Sprouts, Avocado, Sesame Crème and Ginger Vinaigrette

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Organic Cepe Salad 16.

Frisee, Arugula, Parmigiano-Reggiano and Truffle Vinaigrette

Organic Black Mission Fig Salad 12.

Belgian Endive, Frisee and Arugula with Sherry Vinaigrette
Candied Walnuts and Stilton Cheese

Grilled Lamb Salad 17.

Spinach, Warm Pommery Mustard Dressing and Feta Cheese

Tropical Maine Lobster Salad 22.

Mango, Red Onion, Chive, Micro Greens and Cranberry Gastrique

Organic Field Lettuces 8.

Extra Virgin Olive Oil and Chianti Vinaigrette

Organic Brasserie Red & Green Gazpacho 14.

Red Onion, Diced Cucumber, Maine Lobster, Avocado and Chive Oil

Organic White Corn Soup Cup 7. Bowl 12.

Organic Wild Mushrooms and Chantilly Crème
 Seafood and Shellfish

Grilled Yellowfin Tuna 36.

Asparagus, Haricot Verts, Carrot Purèe and Truffle Vinaigrette

Pan Roasted Alaskan Halibut 38.

Baby Bok Choy, Julienne Vegatables, Potato Purèe and Kalamata Vinaigrette

Grilled Maine Diver Scallops 38.

Organic Corn, Potato Purèe and Ragoût of Tomato and Maine Lobster

Poultry and Meat

Braised Certified Angus Beef ® Short Rib 34.

Wild Mushroom Ragoût, Spinach and Yukon Gold Potato Confit

Two Preparations of Duck

Confit of the Leg and Grilled Breast 34.
Roasted Turnip, Sweet Potato Purée, Balsamic Vinegar-Orange Sauce

Provencal Herb Crusted Colorado Lamb 44.

Spinach, Glazed Plum, Porcini Mushrooms and Potato Purée

Brioche Stuffed Farm Raised Quail 38.

Swiss Chard, Turnips, Carrots, Fingerling Potato and Madeira Sauce

Pan Roasted Pheasant 36.

Wild Mushroom Truffle Risotto, Fois Gras, Swiss Chard, Madeira Sauce

Black Pepper Roasted Cervena Venison 45.

Swiss Chard, Celery Root Purée and Red Port Cherry Sauce

Grilled Certified Angus Beef ® Filet Mignon 45.

Roasted Shallot Fondue, Potato Gratin and Bordelaise Sauce

*seasonal tasting menu available upon request*

(updated 08/06//08)
Menu Changes Regularly

David Gallardo, Executive Chef

Steve Barr, General Manager
Gary Parker, Proprietor

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