Florida Rock Shrimp soufflé

in Crawdad Sauce with Orange Vanilla Butter

Hudson Valley Heirloom Tomatoes

with Saba Vinegar, Pumpkin Oil, Herbs and House-made Bocaccini

Maryland Style Crabcakes

with Tidewater Slaw and Avocado Butter Sauce

Crisped Corn Quesadilla

Handmade Sage and Marjoram Corn Tortillas, filled with Smoked Squab, Plums, Old Chatham Camenbert, Texas Caciotta, and Spanish Sheeps Milk Cheeses

Smoked Idaho Potato Soup

with Crispy Bacon, Cheddar Cheese, Sour Cream and Chives

Oxtail Tortilla Soup

Butternut Squash Soup

with Apple Cider Glaze and Toasted Pumpkin Seeds

A Sampling of all Three Soups

Mixed Lettuces with Mixed Berries, Pistachios, 12 Year Old Balsamic

and Pistachio Oil, Misted with Fig and Vanilla Essence

Bounty Caesar Salad with Black Olive and Roasted Pine Nuts

Baby Red Romaine and Herbs with Bobolink Cave Aged Cheddar

Macadamias, and Poppy Seed Dressing

A Sampling of all Three Salads

Maine Day Boat Scallops

with Shrimp served over Cockles and Fall Vegetable Chowder, Baked in Parchment

Pork Shanks Slowly Braised

with Fall Mushrooms and Root Vegetables, served with Super Crispy Onion Rings

Roasted Long Island Duckling

with Figs and Blackberries on a Syrah Reduction, Corn Pudding and Glazed Vegetables

Grilled Marinated Skirt Steak.*

with Seasonal Mushrooms, Squashes and "Cool Ranch" Whipped Potatoes

Taste of the Great Southwest Tapas

BBQ Beef Quesadilla, Chicken Picadillo Tamale, Poblano Empanada, Pinto Sope, Black Bean and Quinoa Crepe, Blue Corn Taquito, Pazole and Salsas

Barbecued Wild Sockeye Salmon.*

Roasted on Cedar Planks, served with Tillamook Cheddar Scalloped Potatoes, Tiny Glazed Carrots and Huckleberries

Pear Sampler

with Buttermilk Ice Cream and Chestnut Honey Panna Cotta with Pear Butter

Sweet Minted Biscuit Shortcakes

with Strawberries, Whipped Hazelnut Cream, Blueberry Sauce and White Chocolate Ice Cream

Molten Bananas Foster Bread Pudding

On Rum Sauce with Caramel Ice Cream

Ice Cream Sampler

Buttermilk, Caramel and White Chocolate on Black Berry Sauce

Coffee and Decaffeinated Coffee

Illy Café Espresso

Illy Café Cappuccino

Seared Hudson Valley Foie Gras.*

Daily Preparation

Aged Beef Carpaccio. *

Farro, Parsley, Capers, Kalamata Olive

FDR Fried Sweetbreads

Asparagus, Lemon Honey Butter

Roasted Corn Spoon Bread

Spicy Red and Yellow Pepper Sauces

Varietals Melon Soup

Crème Fraiche, Mint

Roasted Tomato Fennel Soup

Avocado Crostini

Joseba's White Gaspacho

Pine Nuts, Sherry Vinegar

A Sampling of all Soups

Bounty Caesar

Sprout Creek Farm Cheese, Radish

Hazelnut, Mushroom, Quinoa and Leek Tart

Bobolink Cave Aged Cheddar Sauce

Season Melon and Spinach

Candied Ginger, Walnuts, Champagne Grapes

Local Heirloom Tomatoes

Great Hill Bleu Bread Pudding, Pesto Sauce

Local Lettuces Mesclun Salad

Mustard Herb Vinaigrette, Crisp Shallots

Summer Grilled Eggplant Parcels

Sprout Creek Fresh Goat Cheese, Black Beans and Quinoa

FDR Planked King Salmon. *

Buckwheat Cakes, Creamed Artichokes, Fava Beans, Watercress Sauce

Roasted Wild Striped Bass

Scallop Ceviche, Light Tomato Sauce

Western BBQ Braised Beef Short Ribs

Chayote Slaw, Summer Succotash, Brittany Hollow Fingerlings

Grilled Double Thick Pork Chop. *

Lentil and Bacon Stew, Summer Plums with Fennel

Roasted Game Hen with Peas

Cheddar Puréed Potatoes, Olives, Garlic

Smoked Leg of Lamb. *

Sweet Potato Fries, Almond and Chile Sauce, Smoked Ouray, Sprout Creek Farm

Moulard Duck Three Ways. *

Roasted Breast, Crisp Rolls, Terrine, Wheatberries, Spiced Carrots

Small Dishes on the Side

Puréed Cheddar Potato Lentils with Bacon Lardon | Summer Succotash Yucca Tots Sweet Potato Fries

FDR Double Chocolate Valrhona Ice Cream

Meadow View Farm Strawberries

Lemon Tart

Sour Cherry Sauce

Flourless Chocolate Cake

Bay Leaf Ice Cream

Local Summer Farm Berries

Shortcake, Ronnybrook Cream

Peach Melba

Vanilla Poached Peach, Almond Cookie