Duck Spring Rolls

sweet chile dipping sauce & sesame seaweed salad

Brie & Almond Beggars Purse

rasperry reduction

Crab Cakes

served with a roasted red pepper coulis

Rosemary Shrimp Kabob

with lemon aioli & balsamic reduction.

Truffle Mousse Pate

cornichons, balsamic onions & garlic crostinis

Beef Carpaccio

shaved parma reggiano, truffle oil & black pepper

Onion Soup Gratinee

Soup Du Jour

Caesar

romaine, garlic croutons, dusted with romano cheese and filet of anchovies

Maison

port poached d'anjou pears, pignoli, maytag blue and drizzled with balsamic vinaigrette

Nicolina

mixed greens tossed with lemon herb vinaigrette, artichokes, goat cheese & roasted peppers

Mozzarella & Tomato Skewers

oven baked with garlic toast & fresh basil

Lobster Ravioli

laced with roma tomatoes in brown sage butter

Penne Mitchell

spicy sausage, jumbo shrimp, tossed in tomato vodka blush sauce

Roasted Red Pepper & Smoked Mozzarella Pillows

tossed with a light pesto sauce

Shrimp Toscana

sauteed with sun dried tomatoes, asparagus & virgin oil

Fettuccine Carbonara

crisp bacon, creamy egg yolks, parmesan, black pepper & nutmeg

Reggiano Chicken

parmesan breaded with creamy sun dried tomato glaze

Chicken Francaise

boneless breast, sauteed in a light egg batter with lemon.chef's selection of daily specials

Panko Crusted Flounder

lime cilantro infusion

Pomegranate Salmon

crisply seared, soy scented, dressed with tangy - sweet pomegranate molasses

Black Angus Sirloin Au Poivre

cognac glaze, studded with madagascar peppercorns.

Beef Tournedos & Crab Stuffed Prawns

truffle demi - lemon beurre blanc

Stuffed Portabella Mushroom

spinach, roasted red peppers, artichokes & fontina

Black Angus Filet Mignon

truffle demi finished with exotic mushrooms

Filet Of Sole

pinwheels of lemon with a hint of chardonnay butter

Veal Oscar

classically served with asparagus, lump crab, hollandaise & cognac demi glace

Rack Of Lamb

encrusted & roasted in fresh cracked black pepper, sliced & drizzled with port reduction

Hudson Valley Breast Of Duck

roasted duck breast with dried fig compote and herb demi glace or a l'orange