Appetizers
Yukon Gold Potato and Parmesan Reggiano Soup
With Black Truffle
Seared Sea Diver Scallops
Creamy Parmesan and Mushroom Risotto, Chicken Jus
Warm Brie and Prosciutto
Shaved Pear, Baby Field Lettuce, White Balsamic Vinaigrette
Braised Veal Cheeks
Fingerling Potatoes with Truffles and Leeks, Madeira Reduction
Organic Baby Romaine Salad
Aged Shaved Parmesan, Creamy Caesar Dressing
Crispy Langoustine Fritters
Morel Mushrooms with Basil Pistou
Oven Baked Heirloom Beets
Roquefort Blue Cheese, Frisée Salad, Roasted Walnuts
“Hudson Valley” Duck Foie Gras Terrine
Black Mission Fig and Toasted Brioche
Royal Alaskan King Crab
Avocado and Mozzarella Cheese, Lemon-Olive Oil Emulsion
Entrées
From The Sea
Creamy Maine Lobster Risotto
White Corn, Basil Salad, Champagne Emulsion
Dover Sole On the Bone
Roasted in Salted Butter, Capers and Black Trumpet Mushrooms, Lemon-Beurre Blanc
Filet of New Zealand John Dory
Potato and Prosciutto di Parma Crust, Truffled Leeks, Red Wine Reduction
***
From The Farm
Roasted Organic Free Range Chicken
Truffle-Mashed Potato, Brie Cheese and Sun-Dried Tomato
Cognac-Peppercorn Reduction
California Rack of Lamb
Aubergine-Tomato Parmesan Tian, Lamb Jus with Hint of Curry
Muscovy Duck Breast
Macaroni with Mushrooms and Seared Foie Gras, Orange-Cherry Sauce
Nebraska Angus Beef Rib-Eye
Basil-Fingerling Potatoes, Sweet Onion Confit, Bordelaise-Beef Jus
For the Cheese and Wine Lover
Cheese Plates Served with Chef Ressul's Fig Cake, Nuts, Parisian Bread
And A Specially Selected Glass of Wine
Red Wine Plate: Spanish Manchego, French Chaubier and Italian Taleggio
Port Wine Plate: Ossau-Iraty AOC Basque Sheep, Spanish Murcia al Vino Goat's Milk
Roquefort Blue Sheep's Milk
Also Available without Wine.
Sweet Indulgence
Crème Fraîche Panna Cotta
Tahitian Vanilla Bean and Blood Orange Coulis
Valrhona Chocolate-Caramel Molten Cake
Pistachio Ice Cream, Fresh Berries
Warm Banana Tart Tatin
Meyers Rum Ice Cream and Caramel Sauce
Warm Praline Profiteroles
Praline Ice Cream, Chocolate Sauce
Cherry and Pistachio Tart
Tahitian Vanilla Ice Cream, Crème Anglaise
Pastry Chef-Amna Sheikh
Tasting Menu
Amuse-Bouche
Egg and Caviar
Egg in Its Shell with California Osetra Caviar
Piper-Heidsieck, Brut Cuvee, Reims, N.V.
***
“Hudson Valley” Duck Foie Gras Terrine
Black Mission Fig and Toasted Brioche
Chateau Tertre du Lys d'Or, Sauternes, 2005
***
Dover Sole
Warm Leeks, Orange-Beurre Blanc
Sonoma Cutrer, Chardonnay, Russian River Valley, 2007
***
Organic Nebraska Beef
Seared Rib-Eye, Basil- Fingerling Potatoes
Chateau Franc La Rose, Grand Cru, St Emilion, 2005
***
Imported Cheese Selection
Smith-Woodhouse, Port. 1997
***
Crème Fraîche Panna-Cotta
Tahitian Vanilla and Blood Orange Coulis
Vin de Glacière, Riesling, Washington, 2007
***
Mignardises
Chef de Cuisine - Ressul Rassallat
Pastry Chef - Amna Sheikh
General Manager - Stephane Clasquin
