Coconut Shrimp

Mustard Sauce

Onion Soup Gratinée

Sherry & Gruyere

Grilled Chicken Sausage

Red Onion Compote & Green Mustard

Today’s Oyster on the Half Shell

Shallot Mignonette

Field Lettuce Salad

Mustard Vinaigrette

Potato & Goat Cheese Terrine

Mango & Parsley Coulis with Crisp Onions

Wild Mushroom Ravioli

White Truffle Oil & Red Wine

Linguine Primavera

Roasted Garlic & Virgin Olive Oil

Medallions of Lamb

Ragout of Olives, Flageolets & Artichokes

Grilled Quail Salad

Baby Watercress & Ginger Mustard

Gratin of Macaroni & Cheese

Roquefort & Toasted Crumbs

Salad Nicoise

Rare Tuna, Black Olives & New Potatoes

Seared Norwegian Salmon

Mushroom, Scallion Lo Mein & Mirin Glaze

Char-Broiled Sirloin Burger

Onion Rings & Jicama Slaw

Roast Chicken Salad

Avocado, Romaine & Roasted Holland Peppers

Rock Shrimp & Seafood Cake

Spinach & Lobster Sauce

Steak Salad

Pommes Frites & Sautéed Mushrooms

Fanny Bay Oyster

Baynes Sound, WA

Miyagi Oyster

Hood Canal, WA

Peale Passage Oyster

Washington State

Flower Oyster

Oyster Bay, Long Island, NY

Little Neck Clams

Jumbo Shrimp

Half Maine Lobster

Wedge of Iceberg Lettuce With Roquefort Dressing Beefsteak Tomato & Red Oni

Warm Sweet Corn Custard Jumbo Lump Crabmeat & Shaved Chorizo Oregon Morels

Creamy Lobster Soup Rock Shrimp Spring Roll

Rock Shrimp & Crabmeat with Ginger & Scallion Cream Sage Waffle & Grated Or

“Classic” Caesar Salad Garlic Croutons & Shaved Parmigiano

Hudson Valley Foie Gras Served Two Ways Warm Tartlet with Figs Chilled Parf

Chilled Asparagus Salad With Poached Egg, Almonds, Morels & Black Truffle E

Thai Grilled Shrimp Watermelon Carpaccio & Kaffir Lime Goat Cheese & Toaste

Blackfin Tuna Sashimi Lemon & Garlic Sauce Salad of Tatsoi with Onion & Ses

Seared Maine Jumbo Scallops Trofie Pasta with Fresh Corriander Aged Sherry

Coconut Shrimp Dijon Mustard Sauce

Duck & Foie Gras Ravioli Black Truffle Emulsion Tiny Grains

Tea Spiced Mignon of Pork Apples & Red Cabbage Sweet Potato Puree

Pan Roasted Murray’s Chicken Oregon Morels & Cream Chive Spatzle & Aspara

Breast of Hudson Valley Duckling Crushed Green Olives, Lyonaisse Potatoes,

Alaskan Halibut Cooked a la Plancha Crushed Lemon Fingerling Potatoes Baby

Roast Rack of Colorado Lamb Garlic Flan & Haricot Verts Rosemary Jus

“Classic” Beef Wellington Wild Mushroom Duxelle Sauce Périgourdine

Roasted Spring Vegetables Served in Crisp Brik Dough Cauliflower Couscous R

Grilled Breast of Squab Foie Gras Bread Pudding Jumbo Asparagus Bacon Wrapp

Pacific Ahi Tuna Served Rare Spicy Seaweed Salad Szechuan long beans Wasabi

Crispy Veal Steak “Vienoise” Roasted Hen-of-the-Woods Mushrooms Asparag

Short Ribs of Beef Celery Root Puree Chili-Onion Crust

Miso Glazed King Salmon Baby Bok Choy & Braised Fennel Shiitake Caps & Lemo

Black Angus Skirt Steak Caramelized Shallots Broccolini Hollandaise Bacon &

Crabmeat Crusted Delaware River Trout Preserved Lemon Sugar Snap Peas Finge

Truffle Potato Puree

Pommes Frites

Vegetable Risotto

Macaroni & Cheese

Creamed Spinach

Two Popovers

New York

| Coach Farms Pine Plains | Goat Cheese, dry, soft and creamy

Hard Pressed Italy

| Parmigiano-Reggiano Emilia-Romagna | Truly one of the world’s great sharp cheeses

Firm Pressed Switzerland

| Gruyére Fribourg | Assertive, fruity & nutty | Switzerland’s finest.

Sheep’s Milk Blue France

| Roquefort Le Papillon Rouergue | “The reason God created caves.”

Cow’s Milk Blue England

| Blue Stilton | Crumbly, sharp & rustic.

Soft Washed Rind Belgium

| Chimay | A true rarity, from the Trappist Monks of Belgium | A great cheese experience.

Soft Ripened Double Cream France

| Camembert Sainte-Mere Normandy | From one of the very best producers.

Soft Ripened Triple Cream France

| Saint André Yves Soulie Rouergue | Very creamy and better than butter | Pierre Robert Robert Rouzaire | From a great cheese producer-the definition of Triple Cream

Soft Washed Rind France

| Pont L’Éveque Levasseur Normandy | Big, intense & oozing with flavor. | Reblechon Savoie | A restaurant X. favorite, and a classic

A Selection of Three Cheeses

A Selection of Five Cheeses

A Grand Selection

Italian Parma Ham /

Sliced Figs & Grana Padana

Molasses Cured Salmon /

Red Onion Crème Fraiche & Brioche

Crispy Asian Crab Ball /

Ginger & Oyster Sauce

Grilled Double Smoked Bacon /

Carmelized Apple & Onions

Thai Grilled Shrimp Cocktail /

Spicy Mango Dressing

Tartar of Maine Scallop /

Black Truffle & Brittany Salt

Star Anise glazed Short Rib /

Celeriac Puree

Porcini Risotto Croquettes /

Crushed Tomatoes

Wild Mushroom Ravioli /

White Truffle & Port

Maine Diver Scallops /

Spicy Tomato & Mustard Seed Compote

Mousse of Chicken Livers /

Crisp Toasts

Macaroni & Cheese /

Roquefort & Crumbs

Beef Stroganoff /

Buttered Noodles & Sour Cream

Saucisson Sec /

Salad of Favas & Arugula

Steamed Mussels /

Garlic & Chorizo

Fried Potatoes /

Spicy Tomato & Aioli

Leaf Spinach Sauté /

Pine Nuts & Raisins

Pork Loin Ala Plancha /

Sherry & Figs

Grilled Asparagus /

Romesco

Prosciutto & Gruyere Pannini

Cured Spanish White Anchovies /

Catalan Tomato Bread

Old Fashioned Apple-Cranberry Cobbler

Bourbon Hard Sauce

Pumpkin Panna Cotta

Orange Peel & Amaretti

Espresso Mousse in a Chocolate Cup

Cinnamon & Cardamom Doughnuts

Warm Tahitian Vanilla Cake

White Chocolate Cherry Ice Cream

Chocolate Milkyway Galaxy

Caramel & Vanilla Custard

“Classic” Crème Brûlée

Old Fashioned Almond Cake

Crème Catalan & Fig Jam

Banana Walnut Bread Pudding

Vanilla Bean Ice Cream & Rum Glazed Bananas

Lemon Meringue Tart

Fresh Strawberries

Layer Cake of the Day

Chef’s Inspiration

A Selection of Three Cheeses

A Selection of Five Cheeses

Our Grand Selection