Dinner Menu
Revised 04-03-09
Appetizer
Scallops with Mustard Seed, over Cantaloupe Sauce with Smoky Harrisa 12.00
Escargot with a Pinot Grigio, Herb Garlic in Phyllo Leaf 11.00
Rosemary Skewered Shrimp. basted with Sesame Oil and Wine Oyster Sauce 12.00
Fresh Mozzarella over Oven Roasted Beets with Fresh Basil, Extra Virgin Olive Oil Drizzle 9.00
Oven Roasted Beets Carpacchio with Blood Orange Extra Virgin Olive Oil Lime Dressing 7.00
Gnocchi with Wild Mushroom Cream Sauce 9.00
Wild Mussels with a Shallot, Fresh Thyme, White Wine Garlic Sauce 9.00
Soup
Lobster Bisque 9.00
Tuscan White Bean Soup with Parmesan Cheese 8.00
Asparagus Soup with Crème Fraiche 8.00
Soup Sampler 9.00
French Onion au Gratin 8.50
Salad
Classic Caesar Salad, Garlic Croutons and Parmigiano Reggiano 8.00
Organic Simple Field Greens with Mustard Vinaigrette 7.00
Goat Cheese Crusted with Sesame Seed +3.00
Organic Baby Spinach with Blood Orange & Mandarin, Extra Virgin Olive Oil Dressing 9.50
Entrée
Gnocchi with Champagne Cream Sauce 19.50
Grilled Chicken Breast with Creamy Artichoke Risotto 21.50
Atlantic Salmon with a Whole Grain Mustard, Maple Glaze served with
Egyptian Lentil Stew and a Merlot Wine Sauce Reduction 23.50
Moroccan Spiced Tilapia over Grilled Garlic Grits 21.00
Chilean Sea Bass Encrusted with Hazelnut with Basil Cilantro Mint Sauce 29.50
Oven Roasted Pork Loin with a Gorgonzola Bread Pudding 22.00
Plumbush Beef Wellington with Demi-Glace 29.50
Chateaubriand with Béarnaise and Demi-Glace (for two) 69.00
Herb Crusted Oven Roasted Rack of Lamb (for two) with Rosemary Demi-Glace 67.00
Black Angus Prime T-Bone (for two) 67.00
House Aged Black Angus NY Strip Steak 38.00
Scaloppini of Venison topped with Pistachio Madeira (Aged 10 Years in Oak) Wine Sauce 24.00
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