With Petite Filet Of Beef Tenderlion, Lobster, Scallap, And Shrimp, Haricots Verts And Baby Carrots, Beurre Blanc and Veal Glace
Beef Tenderlion Tips
With Portobellos And Onions, Risotto And Asparagus
Lamb Loin Diablo
With Pommery Chevre Mash, Sauteed Spinach, Gace D'Agneau
Veal Lion Medallions "Calvados" Sauteed
With Tart Apple Parisiannes, Goat Cheese Pommery Mash Potatoes And Charred Rappini, Apple Brandy And Light Cream Sauce
Luncheon Salads
House Salad
With Baby Lettuces, Tomato, Feta, Cucumbers, Peppers, Red Onion And Herb Vinaigrette Dressing
Zebra Caesar Salad, Whole Head Of Romaine
With House Made Dressing, Nicoise Olives, Tomato Confit, Reggiano Parrmesan
Zebra Lobster Cobb Salad, Organic Baby Lettuces And Micro Greens
Tossed With Tomatoes, Olives, Roquefort, Hard Boiled Egg, Crisp Bacon, Avacado, And Lobster Extra virgin Olive Oil Red Wine Vinegar And Tomato Vinaigrette
Scallop And Welcoming Vase Salad
With Baby Lettuces, Shaved Cuccumber, Citrus Segments Raspberries And Lemon Dijon Dressing
Chicken Pinapple Boat, Marinated Asparagus, Tomatoes, Fruit And Date
Nut Br
Marinated Grilled Tuna On Spinach Salad
With Capers, Olives And Tomato, Lemon Dijon
Blackend Chicken Breast Salad
With Baby Lettuces, Garlic Scallion Dressing, Tomatos, Julienne Vegetables And Crutons
Beef In Filo A La Nice
With Ground Beef Tenderlion Scented With Allspice, Chevre, Julienne Zucchini And Portobello Mushrooms, Served Over Charred Radicchio And Belgian Endive, Aged Sherry Vinegar And Extra Virgin Olive Oil
Torchon Au Foie Gras
With Truffle Oil And Lemon Glazed Baby Lettuces, Apricots, Dried Wild Blueberries, And Toasted Baguette
Sandwiches
Griddled Chicken Salad On Wheat
Sauteed Seafood And LumpCrab Cake
On Toasted English Muffin
Sesame Crusted Tuna Steak On Toasted Wheat Bun, Wasabi
Mayonnaise, Micro Ra
New England Style Lobster Roll, Fresh Maine Lobster Meat And
Mayonnaise
On
Spicy Grilled Chicken Breast On Toasted Wheat Bun, Bacon, And Melted
Gruyer
Petite Filet Of Beef Tenderlion On Toasted English Muffin, Red
Remoulade Sa
DINNER MENU
Appetizers
Seared Foie Gras
Hudson Valley Foie Gras with Parisianne Apples, Black Oregon Truffles and Celeriac Mash
Torchon Au Foie Gras
Cured Poached and Served Chilled with Passion Fruit Gelee, Sun Dried Apricot, Truffle Compote and Toasted Baquette
Smoked Salmon Blini
Smoked Salmon and Russian Blini, Cold Smoked Scottish Salmon, Shaved and Served with Yukon Gold Potato Blini, Traditional Condiments
Antipasto of the Evening
Jumbo Lump Crab Cake
Fresh Lump Crab Meat in Scallop Mousseline with Aromatics, served with Pommery Mustard Chive Beurre Blanc and Toasted Shallot Lavosh
Butter Poached Lobster
Served on Wild Mushroom "Chasseur"
Soups
Lobster Bisque
with Lobster and Creme Fraiche Garnishment
Truffled Foie Gras Mushroom Soup, Royal Glacage
Consomme of the Evening
Salads
Lobster "Waldorf" in Shaved Pear, Sugar Roasted Pecans,
Red Currants, Apric
Simple Mesclun Salad
with Toasted Pinenuts, Chevre, Capers and Olives Dressed with a Touch of Lemon and Extra Virgin Olive Oil
Welcoming Vase of Almond and Sesame, Baby Lettuces,
Enoki Mushrooms, Citrus
Organic Local Beets Salad
with Sheeps Milk Roguefort, Sugar Roasted Walnuts and Mico Water Cress
Rocket Salad
Baby Arugula with Shaved Parma Ham, Warm Cauliflower Gratin and Reggiano Parmesan
Dinner Entrees
Chef Alexander's Nightly Grand Tasting
| Our Tour de Force. 10-12 Courses, Priced Nightly, Available with Wine Pairing
Duet of Australian Lamb
Loin of Lamb Diablo Style and Lamb Shoulder Confit, Served with Pommery Chevre Mash, Melted Swiss Chard and Glace d'Agneau
Ashley Farms Chicken Breast Provencale
Free Range Breast, Pan Roasted and Served with Natural Pan Roasting Jus, Capers, Nicoise Olives, Tomato Confit, Parisianne Potatoes and Haricots Vert
Ashley Farms Chicken Breast Oscar
The Classic Oscar with Fresh Jumbo Lump Crab, Asparagus and Hollandaise, Reggiano Parmesan Risotto
Zebra Signature Angel Hair Basket
Our Surf and Turf with Beef Tenderloin Au Poivre, Butter Poached Maine Lobster, Scallops and Shrimp, Haricots Vert and Baby Carrots, Tarragon Vin Blanc and Glace de Veau
Tournedoes of Beef
Two Four Ounce Beef Tenderloin Medallions Sauteed and Served with Ragout of Asparagus, Wild Mushrooms, Pearl Onion and Peruvian Potatoes
American Bison Strip
Grilled Bison Strip Steak, Served with Andouille and Yukon Potato Savoy Cabbage Roll, Gorganzola, Aged Sherry Vinegar and Port Wine Reduction
Ringneck Pheasant
Wild Cherry Infused Ringneck Pheasant Breast Roasted in Bacon, Served with Maple Butternut Squash Puree, Haricots Vert and Tart Apple Compote
Ballotine of Rabbit
Tenderloin of Rabbit in Rabbit Mousseline and Portobello Crepinette, Griddled Rabbit Thigh, Organic Stone Ground Grit Cake, Melted Greens and Glace de Lapin
Florida Pompano
Pan Roasted Fillets of Florida Pompano with Chardonnay and Butter Glazed Root Vegetables, Chevre and Swiss Chard Bundle, Pommery Mustard and Thyme Beurre Blanc and Carrot Emmulsion
Potato Fried Salmon
Short Smoked and Idaho Potato Fried Organically Raised Atlantic Salmon, Caraway and Pancetta Braised Savoy Cabbage, Parsnip Puree
Dover Sole
Whole Dover Sole Sauteed and Napped in a Triple Sole Consomme with Saffron, Pommery Mustard, Fines Herbes, Nicoise Olives, Tomato Confit, Parisianne Potatoes and Matignon of Swiss Chard