Maine Lobster Salad

Organic “Fried” Egg, Parsley and Caviar Cream

Nigella Crusted Tuna

Rambutans, Picholine Olives, Lemon Balm and White Balsamic Vinegar Gastrique

Kobe Beef Tartare

Frisée, Potato Tuile and White Anchovy Vinaigrette

Monkfish Paillard

Smoked Bacon, Honeycrisp Apples, Lychees and Chili Nuts

Mâche Salad

Honey Citron Vinaigrette, Candied Currants, and Hudson Valley Camembert - Fig “Grilled Cheese”

Roasted Palemetto Squab

Butternut Squash Risotto, Pomegranate and 50 Year Balsamic Vinegar

Oyster Velouté

Kushi Oysters, Sweetbread Tourchon and Tapioca Pearls

Seared Hudson Valley Foie Gras

Cranberry Consommé, Herb Crepes and Dried Current Bread Pudding

4 courses for

7 courses for

Roasted Center Cut Filet Mignon

Potato Mousseline, Tuscan Kale, Roasted Cipollini Onions and Red Wine Sauce

Poached Casco Bay Sole

Dungeness Crab, Sunchoke Puree, Tarragon and Haricot Vert

Jameson Farm Lamb Loin

Shitake Mushroom, Bok Choy, Vermicelli Gallette and Kombu Broth

Braised “Prime” Braised Beef Cheeks

Maitake Mushrooms, Edamame Puree, Japanese Fingerling Potatoes and Honey Butter

Organic Scottish Salmon

Razor Clams, Leek Fondue, Quince and Serrano Ham

John Dory En Papillote

Sweet Onions, Leeks, Chayote Squash and Preserved Tomato Vinaigrette

Seared “Dry” Maine Scallops

Poached Seckle Pears, Celery Root Puree, Roasted Chanterelles and Mostarda

Long Island Duck Breast

Fuyu Persimmons, Sweet Potatoes, Candied Apples and Spiced Wine Jus

Châteaubriand For Two

Potato Mousseline, Portobella Mushroom, Grilled Asparagus and Two Sauces