Roasted Chestnut Soup

Proscuitto & Foie Gras

Coconut Shrimp

Mustard Sauce

Crisp Duck Confit

Mesclun Salad & Parmesan Dressing

Bronzed Center Cut Swordfish

Gingered Basmati Rice & Watercress Veloute

Roast Rack of Baby Veal

Sweet Potato Puree & Veal Jus

Pan Roasted Stone Church Farm Free Range Chicken

Green Onion Risotto & Chicken Jus

Grilled Black Angus Sirloin

Truffled Potato Puree & Port

Seared Norwegian Salmon

Ragout of Jerusalem Artichokes, Lardons & Portabella

Almond Cake with Fig Jam

Buttermilk Panna Cotta & Fresh Fruit

Chocolate Souffle

Trio of Sorbet

Heirloom Tomato Salad with Fresh Goat Cheese

Raspberry Oil, Basil Pesto and Sea Salt

Salad of Grilled Lobster & Maine Scallop

Berry Vinegar & Rosemary Oil with Poached Radish & Cantaloupe Granita Crisp Indian Flat Bread

Torchon of Hudson Valley Foie Gras

Rhubarb Compote and Raisin Walnut Toast Sauterne Aspic and Hawaiian Red Salt

Spaghetti ala Guiterra with Lump Crabmeat

Slivered Green Onion and Toasted Crumbs

Panna Cotta of Doc Davies Sweet Corn

Shrimp with Tahitian Vanilla & Spanish Olive Oil with Tiny Greens

Blue Fin Tuna and Watermelon

Sesame Spiced Chili Oil with Caramelized Soy and Schimi

Day Boat Chatham Cod with Sake & Miso Glaze

Ragout of Edamame, Morels, Shitake & Garlic Confit Mushroom Veloute & Carrot Foam

Olive Oil Poached Sockeye Salmon

Warm Kumomoto Oysters with American Caviar Chervil Butter and Zucchini

Filet of Black Bass

Lemongrass and Curry Nage Lemon Potatoes and Sea Beans

Local Quail Breast “Saltimboca”

Prosciutto and Fresh sage Creamed Spinach and Marsala

Roast Saddle of Lamb with Mint & Preserved Lemon

Zucchini Blossom Stuffed with Goat Cheese Fondant Lamb Jus & Mouseline Potatoes

Roulade of Hudson Valley Duckling

Orange Gastrique and Exotic Spices Served with Toasted Israeli Couscous and English Peas

Tournedos of Beef Tenderloin

Baked Potato Crustillant and Gorgonzola Butter Roasted Hen of the Woods Mushroom and Asparagus

Roasted Stone Church Chicken

Star Anise Brine with Ginger and Mandarin Risotto Snow Pea Leaves, Crispy Garlic and Caramel Glaze

Berkshire “Black Hog” Pork Mignon with Braised Bacon

Apple & Rosemary Condiment with Swiss Chard and Poached Quail Egg

“Amedie” Chocolate Dome with Coconut

Caramel Center & Crushed Kiwi

Warm Key Lime Soufflé

Crème Fraiche Ice Cream, Mango Cream & Button Cookies

Brown Butter Banana Cake with Mascarpone

Rum Soaked Banana & Espresso Ice Cream

Napoleon of Summer Berries with Crisp Phillo

Local Raspberries, Strawberries & Blueberries Fresh / Mousseline / Syrup with Lemon Verbena

Warm Cherry Clafouti with Kirshwasser

Cherry Soda Float & Cherries Tartar with Cilantro