Escargot en Pate a Choux

Escargot with sweet onion soubise, garlic and herb demi-glaze

Fruits de Mer en Saucisse

Seafood sausage of lobster, shrimp, crab and sole, braised ramps, nantua sauce

Prosciuto de Parma

The finest prosciuto from Parma Italy with shaved parmesan

Pate de Canard

Inlaid foie gras, port wine reduction and white truffle oil

Saumon Fume

House smoked salmon with fresh artichoke salad nicoise, lemon herb vinaigrette

Fresh Fruit Supreme

Salad de Avocado

Avocado and bibb salad with roasted sweet peppers, red onion and buttermilk dressing

Salad Nicoise

Our own house preserved tuna with mesclun greens potatoes, string beans, calamata olives, eggs and anchovies

Salad du Chef

Mixed greens, ham, turkey, cheese, eggs, bacon and our own creamy herb vinaigrette

Salad Ricky

Aged coach farm goat cheese, almonds, walnuts and granny smith apples with cranberry creme fraiche

Mixed Baby Greens

Caesar Salad

Soup a'l Oignon

Baked French onion with imported Swiss

Soup Du Jour

Portabello Grille

Grilled portabello mushrooms, spinach, ratatouille, house mozzarella and a pesto cream

Poulet Provencale

Sautéed breast of chicken with garlic, tomato, basil, white wine and butter

Crevettes et Coquille

Pan seared shrimp and scallops, roasted garlic and tomato fettucini saffron mussel sauce

Foie de Veau

Sautéed calves liver with bacon, shallots and sherry wine

Contre Filet

New York strip steak with walnut and Roquefort butter or peppercorn and Cognac sauce

Saumon Grille

Grilled soy marinated Atlantic salmon with a dill remoulade

Omelette Chambord

The Chefs daily preparation

Portabello Grille

Grilled portabello mushrooms, spinach, ratatouille, house mozzarella and a pesto cream

Fruits de Mer en Saucisse

Seafood sausage of lobster, shrimp, crab and sole, braised ramps, nantua sauce

Escargot en Pate a Choux

Escargot with sweet onion soubise, garlic and herb demi-glaze

Fromage de Chevre

Warm coach farm goat cheese and walnut flan, golden beet and dried cranberry ragout

Canard Forrestiere

Hickory smoked duck ravioli

Saumon Fume

House smoked salmon with fresh artichoke salad nicoise, lemon herb vinaigrette

Prosciuto de Parma

The finest prosciuto from Parma Italy with shaved parmesan

Pate de Canard

Country duck pate en croute with inlaid foie gras, port wine reduction and white truffle oil

Cocktail de Crab

Jumbo lump crabmeat cocktail Chambord

Assiette de la Maison

Maryland crabmeat wrapped in thinly sliced marinated salmon warm balsamic vinaigrette

Salad Chambord

Baby arugula with duck confit, bartlet pear, dried blueberries, gorgonzola, spiced pecans and a sherry shallot vinaigrette

Caesar Salad for Two

Salad de Avocado

Avocado and bibb salad with roasted sweet peppers, red onion and buttermilk dressing

Soup a'l Oignon

Baked French onion with imported Swiss

Soup Du Jour

Saumon Grille

Grilled soy marinated Atlantic salmon with a dill remoulade

Crevettes et Coquille

Pan seared shrimp and scallops, roasted garlic and tomato fettucini saffron mussel sauce

Homard Victoria

Meat of a one and one quarter pound lobster with lump crabmeat stuffing and Victoria sauce

Grenouille Provencale

Sautéed frog legs, fine herbs Provencale

Ris de Veau

Sautéed veal sweetbreads, roasted garlic and potato timbale, mushroom and Marsala wine sauce

Carre d' Agneau Pour Deux

Roast Colorado rack of lamb served for two carved tableside with a pistachio crust and rosemary lamb sauce

Imported English Dover Sole

Fine herb Provencale

Porc Snitzel

Pork snitzel with braised red cabbage, spaetzl, caramelized onions in a sherry wine demi-glaze

Venison Roti

Roast loin of Millbrook farm raised venison with grand veneur sauce

Contre Filet

New York strip steak with peppercorn and Cognac sauce or walnut and Roquefort butter

Tournedos Rossini

Pan seared beef tenderloin and Hudson Valley fois gras with black truffle sauce

Chateaubriand Pour Deux

Herb rubbed roast beef tenderloin served for two carved tableside with fluted mushrooms and sauce Bordelaise with an array of fresh vegetables