Puree of Split Pea and Applewood Smoked Bacon Soup
Puree of Wild Mushroom Soup
Sherried Lobster Bisque
Classical Caesar Salad with Anchovies and Asiago Cheese
Green Leaf, Bib, and Radicchio Lettuce tossed with Dijon Champagne and Green Peppercorn Vinaigrette over Sliced Cucumbers and Grape Tomatoes
Baby Spinach, Belgian Endive, Romaine Lettuce and Crispy Pecans tossed in Port Wine Vinaigrette garnished with Crumbled Stilton Blue Cheese
Warmed Goat Cheese aside a Salad of Organic Mesclun Lettuces With Apple Beignettes, Roasted Garlic, and Smoked Bacon served With a Walnut Balsamic Vinaigrette
Country, Garlic Sausage and Poultry Pate accompanied by Game Liver Mousse and finished with toasted Croustades, Cumberland Sauce and Whole Grain Mustard
Chilled Jumbo Shrimp and Crab Claws served in a Martini Glass with Classical Cocktail Sauce
Shaved Parma Proscuitto and Aged Asiago Cheese over Anjou Pears topped with Fig Compote Drizzled with Truffle Oil
Oysters warmed with Sherry, Bacon and Shallots
Jumbo Lump Crabcake over a Tomato, Calamati Olive and Artichoke Salad topped with Sauce Remoulade
Medallion of Smoked Salmon with a Smoked Salmon Trout and Bacon Inlay over Mache Lettuce served with a Lemon Thyme Oil
Choice of Entree
Grilled Filet of Beef served with Blue Cheese, Scallion and Yukon Potato Hash topped with Crispy Onions and finished with a Burgundy Au Jus $57.00
Chilean Sea Bass over Porcini Mushrooms tossed with Yellow Lentils topped with Butter Scallions and Red Pepper Coulis $49.00
Australian Rack of Lamb over a Cranberry and Sweet Potato Genoise finished with Burgundy Au Jus and Baby Vegetables $58.00
Roast Sliced Pork Tenderloin over Applewood Smoked Bacon Risotto with a Port Wine Au Jus $48.00
Pan Seared Yellowfin Tuna served Rare over Hazelnut Jasmine Rice finished with a Whole Grain Mustard Au Jus and Crispy Celery Tops $52.00
New Zealand Venison over Wild Rice tossed with Air Dried Cherries soaked in Port Wine finished Red Wine Au Jus $53.00
Seafood Medley: Lobster, Shrimp and Bay Scallops tossed with Wild Mushrooms, Spinach and Sherry Cream served in a Bouchee $54.00
Roast Sliced Mulard Duck Breast over Whipped Horseradish Potato and Red Wine Au Jus $50.00
Roast Breast of Organic Chicken over a Fricassee of Spinach, Shiitake Mushrooms and Crabmeat in a White Wine Sauce $48.00
Cell Phone Use is Prohibited in Dining Rooms 18% gratuities are added to parties of six or more
