Split Pea Soup

accompanied by individual copper pots of crumbled bacon and croutons

Faisan consommé

with Perigord black truffles, porcini mushrooms, foie gras and Faisan quenelles crowned in puff pastry

Assorted Leaves of Organic Baby Field Salad

with fresh herbs and Hazelnut Olive oil vinaigrette

Cannelloni of Maryland Crabmeat

with baby Bok Choy and tomato olive oil vinaigrette; Served with Russian Osetra caviar $40 suppl.

Trio of Hudson Valley Duck Foie Gras

terrine, truffled mousse, seared Foie Gras with a haricots verts salad

Combination of Smoked and Marinated Atlantic Salmon

cucumbers, avocado quenelle and yogurt dill dressing

Sautéed Shrimp

with artichoke hearts, baby lettuce, vegetable pearls and a coriander vinaigrette

Yellow fin Tuna

seared rare, served cold with mango-pineapple chutney, micro greens and light curry vinaigrette

Crisp triangle of Maine Lobster

with leek fondue and a saffron scented lobster broth

Crisp sautéed Sweetbreads

with French style peas and Perigord Black Truffle sauce

Napoleon of Atlantic

halibut filled with onion compote and marinated Salmon on creamed spinach and sauce Diable

Grilled Atlantic Salmon

filet with jumbo asparagus, leaf spinach, fingerling Potato purée and a grain mustard sauce

Atlantic Sea Bass

with potato gnocchi, tomato fondue, leaf spinach and champagne sauce

Fricassée of Maine Lobster

on tri-color fettuccine with vegetables and lobster sauce

Whole Dover sole

with oven baked hashed potatoes, truffles from Perigord, glazed baby carrots and mushroom ju

Grenadin of Veal

with a Maine Lobster risotto, parmesan lace, watercress and a port wine sauce

All natural Prime Sirloin

with pommes pont-neuf, onion compote, glazed baby carrots, haricots verts and sauce béarnaise

Domestic Rack of Lamb

with a tapenade and herb crust, baby vegetables, pommes Anna and thyme-scented lamb jus

Crispy Long Island Duck

served with pommes croquette, poached apple, cranberries, baby vegetables and cranberry duck sauce

Roasted loin of Venison

with bow tie pasta gratin, red cabbage, poached pear and red wine venison sauce

Roquefort Terrine Wrapped in Prosciutto

with macerated prunes and raisin walnut bread

Variation of French Cheeses

Profiteroles

with almond topping, bourbon vanilla bean ice cream, whipped cream and chocolate sauce

A Variation of Sorbets in a Sugar Basket

with seasonal fruits and fruit coulis

Warm Valrhona Chocolate Soufflé Cake

with a liquid chocolate center, pistachio ice cream and candied pistachios

Vacherin

with Vanilla bean ice cream and Raspberry sorbet, layers of meringue, crème Chantilly and fresh berries

Warm Caramelized Lemon Custard

with fresh Raspberries and an orange Grand Marnier sauce

Warm Vanilla Bread Pudding

with apricot filling, an apricot sauce and yogurt lime sorbet

Split Pea Soup

accompanied by individual copper pots of crumbled bacon and croutons

Assorted Leaves of Baby Field Salad

with fresh herbs and a hazelnut olive oil vinaigrett

Crisp Sautéed Sweetbread

with French style peas

Terrine of Duck

with truffles and pistachios

Warm Goat Cheese in a Crêpe Beignet

with a baby field salad and tomatoes

Sautéed Calamari

dressed with an äioli sauce presented with haricots verts and lettuce leaves

House-smoked Atlantic Salmon

with assorted leaves of baby field salad and a warm poached egg

Classic Shrimp

cocktail with cocktail sauce and lemon

Sautéed wild Striped Bass

with a mushroom risotto and mushroom jus

Sliced breast of Chicken

with a salad of haricots verts, avocados, artichoke hearts and tomatoes

Tenderloin of Veal Wrapped in Prosciutto Di Parma

with saffron risotto, baby vegetables and port-wine veal sauce

Grilled Atlantic Salmon

filet with coarse black pepper, fingerling potato purée, spinach leaves, asparagus and a grain mustard sauce

Salad of Maine Lobster

with green asparagus tips and sauce Andalouse

Prime Sirloin and Braised Beef Short Rib

with bow tie pasta gratin and baby vegetables

Medallions of Lamb

with ratatouille vegetables, fingerling potato purée and Lamb thyme sauce

Maryland Crabcakes

with tomato fondue, rémoulade sauce and gaufrettes potatoes

Roquefort Terrine Wrapped in Prosciutto

with macerated prunes and raisin walnut bread

Variation of French Cheeses

Crème Brulée

with bourbon Vanilla beans and Raspberries with fresh mint

A Variation of Sorbets in a Sugar Basket

with seasonal fresh fruits and fruit couli

Warm Apple tart "Tatin"

with Apple Cider Sauce and Bourbon Vanilla ice cream

Warm Valrhona Chocolate Soufflé Cake

with a liquid chocolate center, pistachio ice cream and candied pistachios

Profiteroles

with almond topping, bourbon vanilla bean ice cream, whipped cream and chocolate sauce

Organic Baby Field Salad

fresh herbs, hazelnut olive oil vinaigrette

House-smoked Atlantic salmon

with traditional garnish

Maryland Crabcakes

with sauce tartare, baby carrots and gaufrettes potatoes

Chicken Medallion

with celeriac remoulade, Granny Smith apple and beet coulis

Maine Lobster Salad

with green asparagus, organic leaves and Andalouse sauce

Soup of Organic Tomato

garnished with semolina dumplings

Salmon Filet

grilled with coarse black pepper and grain mustard, braised asparagus and potato purée

Poached Halibut

with tomatoes, spring peas and potato gnocchi

Monkfish Medallion

seared with ratatouille vegetables, fettuccine pasta and lobster sauce

Domestic Loin of Lamb in Mushroom Crust

with fingerling potato purée, spinach, baked tomato and lamb herb juice

Crispy Long Island duck

with poached apples, wild rice with vegetables and duck cranberry sauce

Roasted Beef Tenderloin

with bouquet of spring vegetables, crisped potatoes dauphines and sauce béarnaise

A Variation of Sorbets in a Sugar Basket

with fresh fruits and its couli

Warm Valhrona Chocolate Soufflé Cake

with a liquid chocolate center and vanilla bean ice cream

Mille Feuilles A La Minute

with warm rhubarb, and white chocolate ice cream

Variation of Berries

with coconut ice cream and raspberry coul