Alaskan Royal King Crab Salad

mango and avocado with lemon confit flavored, tomato vinaigrette

Baby Heirloom Beet Salad

mozzarella cheese virgin olive oil and aged balsamic

Sauteed Jumbo Green Asparagus

shingle of brioche with brie, cognac-morel mushrooms

Hudson Valley Duck Foie Gras Prepared 2 Ways:

terrine & seared, fig-almond nougat, toasted brioche

Steamed Wild Madagascar Shrimp

charentais melon risotto, carrot emulsion

Warm Wild Mushroom Tart And Its Flan

petite arugula salad, basil dressing

Imported Burrata Cheese

eggplant-caper chutney, toasted pine nuts, aged balsamic vinegar

Dover Sole Roasted In The Oven

braised fennel with star anise, sauteed fingerling potatoes lemon-champagne emulsion

Roasted Sea Bass

baby artichokes and fresh hearts of palm with taggiasca olives lemon beurre blanc

Milk-fed Double Cut Veal Chop

truffle-white polenta cake, sauteed pancetta with capers morel mushrooms, madeira-veal jus

Roasted Prime Beef Rib-eye Steak

parmesan potatoes tart, piquillo peppers, port-cipollini onions bordelaise sauce

Seared Colorado Lamb Loin

sauteed mediterranean vegetable, taggiasca olives basil-infused lamb reduction

Assorted Cheeses

cows milk, spanish, blue picon - queso de valdeon cows milk, italian taleggio sheeps milk, french, petit basque goat milk, french, aged goat & brie floretta

Classic Hazelnut Creme Brulee

creamy infused custard with caramelized sugar coffee sorbet

Raspberry And Chocolate Chip Souffle

served with its coulis, lemon ice cream

Soft Multi-layer Chocolate Cake

grand-marnier gelato, creme anglaise sauce

Yogurt Panna Cotta

honey-tahitian vanilla bean flavored, strawberry caviar

Warm Banana Tarte Tatin

meyers rum gelato, tahitian vanilla pastry creme, caramel sauce