The Menu

 

Hors d’oeuvres

 

Tri-Colored Ravioli
Stuffed with Crab and Goat Cheese, Oven-Roasted Tomato Pesto Cream Sauce
Twelve Dollars

 

Duck and Chestnuts in Pastry
Pieces of duck, chestnuts, and herbs wrapped in phyllo dough with a mushroom Madeira sauce
Nine Dollars

 

Combination Pate Du Jour
Mustard Sauce and Croutons
Eleven Dollars

 

Stuffed Portabello Mushroom
Artichoke, sour cream and parmesan cheese stuffing with piccante sauce on a bed of spinach
Ten Dollars

 

Lobster Moussiline
Poached shrimp and lobster with nutmeg and dill in a Sherry cream reduction
Thirteen Dollars

 

 

Salads

 

Thai Steak Salad
Grilled marinated steak, lime, bell pepper dressing on a bed of field greens
Eleven Dollars

 

Ricotta Salata
Mixed greens, Ricotta Salata Cheese on garlic toast with honey lemon zest dressing
Ten Dollars

 

Roasted Red and Golden Beets
Red and golden beets, mixed greens, sautéed goat cheese, and grapefruit vinaigrette
Eleven Dollars

 

 

Soups

 

Wild Mushroom Soup
Cepes, morels, cream with onions and vegetable stock
Eight Dollars

 

Pheasant Soup
Pheasant stock blended with wild rice, mushrooms, pheasant and a touch of cream
Eight Dollars

 

 

Entrees

 

Grilled Piedmontese Strip Steak
New York Strip Steak, fresh thyme, dried plum butter, port wine reduction, crumbled Stilton cheese,
shallot mashed potatoes, grilled asparagus
Thirty-Eight Dollars

 

Mélange ala Maison
Piedmontese filet mignon, shiitake sauce, crab & lobster cake, roasted corn sauce, grilled asparagus
Forty Dollars

 

Pheasant
Free range, boneless breast of white tail pheasant, Foie gras and marsala wine sauce encased
in parchment, oven-roasted mini potatoes, grilled asparagus
Thirty-Five Dollars

 

Pork Tenderloin
Pecan-encrusted Berkshire pork, Granny Smith apple chutney, sweet potato squares, fiddle head ferns
Thirty Dollars

 

Veal Medallions
Free-range veal, exotic oysters in madeira wine cream sauce, sweet potato squares, grilled asparagus
Thirty-Seven Dollars

 

King Salmon
Wild-caught king salmon, poached in a mussel broth, shallot mashed potatoes, fiddle head ferns
Thirty-Two Dollars

 

Grouper
Wild-caught Florida Grouper in a coconut cilantro sauce, julienne vegetables, lime couscous
Thirty-Two Dollars

 

 

Desserts

Offering a daily selection of gourmet desserts.