Blue Point and Beausoleil Oysters

Ginger-coriander mignonette

Classic Jumbo Shrimp Cocktail

Continental sauce and cocktail sauce

House-Smoked Salmon

Frisée and orange segments, toasted brioche, citrus crème fraîche

Jumbo Lump Crabmeat on Avocado

Cherry tomatoes, truffle-parsley oil, vanilla aioli

Tuna Tartare Layered with Crispy Wonton

Crispy fried red onions, lemongrass infusion

Crispy Octopus "à La Plancha"

Early summer squash, picholine dressing

Beef Carpaccio

With field greens, parmigiano-reggiano, herb oil

Parma Ham with Fresh Fig Beignet

Pistachio and truffle acacia honey

Baby Beets Three Ways with Burrata Mozzarella

Honey-roasted, blanched & marinated chips, baby kale, herbal dressing

Fried Zucchini Flowers Filled with Ricotta & Oregano

Zucchini squash purée, balsamic glaze

Baked Oysters Escargot

With vegetable julienne, garlic butter

Crab and Lobster Cakes

Sautéed peppers and fennel, roasted yellow pepper and red pepper sauces

Duet of Hudson Valley Foie Gras

Seared foie gras and foie gras torchon, smoked pineapple and strawberry compote, brioche crouton, sauternes gastrique

Caviar with Your Choice of Vodka

Yellow Corn Gazpacho

With celeriac, toasted coconut with mint

Cream of Wild Mushroom Soup

Lobster Bisque

With lobster ragoût, basil infusion

Mélange of Baby Lettuce

Shaved baby vegetables, tomatoes, lemon vinaigrette

Mesclun Salad with Honey-Poached Peaches

Sliced apples, dried cranberries, candied walnuts, apple cider vinaigrette

Trio of Baby Iceberg Lettuce, Tomato and Avocado

Blue cheese and bacon bits

Caesar Salad

Prepared tableside for a minimum two guests

Illuminated Sorbet Intermezzo

Seared Atlantic Salmon

Smoked beluga lentils, potato ragout, arugula, chervil beurre blanc

Day Boat Scallops

Sun-dried tomato risotto, zucchini flower, sunchoke purée, cilantro and walnut pesto, piment d'espelette

Pan-Seared Bronzini and Tiger Prawn

Baby artichoke and fennel confit, bouillabaisse broth

Shelled Maine Lobster Braised in Sweet Butter

Lobster potato confit, green asparagus, oyster mushrooms, corn coulis, shellfish emulsion

Roasted Organic Chicken and Braised Leg Roulade

Potato-truffle souffle, fava beans, roasted cauliflower purée, sautéed grapes, périgourdine sauce

Long Island Duck Breast à L'orange

Marinated with orange and herbs with leg confit, walnut spätzle, diced carrots, orange-brandy sauce

Veal Oscar

Veal medallions topped with hollandaise, crabmeat, asparagus flan, potato horseradish croquette, roasted shallot sauce

Prime Filet Mignon

Wilted spinach, glazed cipollini onions and baby carrots, puréed potatoes, mushroom fricassee, bordelaise sauce

28-Day Dry-Aged Sirloin Steak

Vegetable bouquet, roasted young potatoes, burgundy butter

Seven Grain and Herb-Crusted Rack of Lamb

Braised white bean puree, zucchini and roasted vine-ripe tomatoes, crispy potato, thyme jus

Smoked Buffalo Mozzarella Raviolis

Sautéed peppers, garbanzo beans, brown butter sauce

Vegetable Barley Risotto Primavera

Peas, asparagus, kale, baby artichoke confit, romesco sauce

Chateaubriand

Prepared tableside for a minimum of two guests. Bouquetière of vegetables, baby potatoes, béarnaise sauce

Classic Surf and Turf

Available on Saturday night

Beef Wellington

Available on Sunday night

Lobster Thermidor

Available on Sunday night

Chef's Daily Selection

Varichon & Clerc Privilège Rosé Brut, France n/v

Cantaloupe and Prosciutto di Parma

Caramelized Walnut and Port Wine Reduction. Wine Pairing: Chateau Ste. Michelle & Dr. Loosen "Eroica" Riesling, Washington State 2013

Seafood Trio on Tri-Colored Peruvian Potatoes

Crabmeat and Avocado, Spicy Tuna Tartare, Octopus "À La Plancha". Wine Pairing: Joseph Drouhin Saint-Véran, Burdundy 2012

Illuminated Pink Grapefruit Sorbet

Roasted Quail

Baby Vegetables and Chive Purée, Madeira Sauce with Sweet Grapes from our Greenhouse. Wine Pairing: Arbor Brook Heritage Cuvée Pinot Noir, Willamette Valley, Oregon 2011

Almond Raspberry Cake

Vanilla Honey Butter Sauce, Raspberry Compote, Greek Yogurt Sorbet. Wine Pairing: Robert Mondavi Moscato d'Oro, Napa Valley 2013

Chef's Assortment of Four Artisan Cheeses

Beehive Cheese Barely Buzzed (Cow-Soft-Utah); Cypress Grove Truffle Tremor (Goat-Soft-California); Jasper Hill Alpha Tolman (Cow-Firm-Vermont); Blue D'Auvergne (Cow-Soft-France); Served with Toasted Olive Bread, Candied Almonds, Honeycomb, Fig and Almond Cake, Quince and Mâche. Wine Pairing: Trivento Amado Sur Malbec Blend, Mendoza 2012