be the first to leave a review...
raw oysters on the half shell with shallot vinaigrette and cocktail sauce
with butternut squash chutney, julienne of apple and crispy bacon
wrapped in puff pastry with strawberry-almond sauce
with preserved lemon aioli and tomato coulis
with sea salt and garlic butter
with horseradish crème fraiche and toasted pumpernickel
with Swiss cheese
with candied walnuts, local goat cheese, baby greens and roasted shallot vinaigrette
with candied pecans and dill vinaigrette
Chef prepared from baby romaine, olive oil, Parmesan cheese, seasoned with garlic, lemon, cracked pepper and croutons
with fennel, carrots, red onion, bacon, and blue cheese dressing
with avocados, shaved Parmesan, and cracked black peppercorn dressing
classic dish from Austria with demi glaze and lingonberries
filled with lobster and lump crabmeat topped with lobster-brie sauce
with tomato chutney and champagne mustard sauce
seared tenderloin with exotic mushrooms, Madiera wine and gorgonzola cheese
with truffled fingerling potatoes, creamed spinach, and natural jus
with salmon dumplings, saffron potatoes, braised fennel, and red wine sauce
with filet tips, onions, and mushrooms over pasta
Amberbusch battered Boston scrod, malt vinegar, French fries, and a spicy remoulade sauce
thin strips of pork loin, brandy and black peppercorn cream sauce with red cabbage and spatzle
freshly steamed Maine lobster salad on a buttered and grilled bun
chicken salad with pears and walnuts on a croissant, light roasted garlic dressing and mixed greens
the classic triple deck sandwich: breast of turkey, country bacon, vine ripened tomatoes, mayonnaise, and lettuce on toast
served with cocktail sauce
raw oysters on the half shell with cocktail sauce and shallot vinegar
jumbo lump crabmeat blended with basil-lemon puree
with garlic herb sauce and toasted garlic bread
wrapped in puff pastry with a strawberry-almond sauce
with housemade gnocchi, roasted cippolini onions and natural jus
with crème fraiche garni
baby arugula, strawberries and gorgonzola cheese with toasted almonds crunchy croutons and strawberry-red wine vinaigrette
mixed greens, choice of dressing
classically prepared, served tableside
fresh mozzarella, tomatoes and basil with marinated onions and balsamic vinaigrette
with celery root puree, caramelized shallots, and celery leaves
with truffled fingerling potatoes, creamed spinach and natural jus
with baby autumn vegetables, roasted fingerling potatoes, and tomato-shellfish broth
House Specialty: filled with lobster and lump crabmeat topped with lobster-brie sauce
seared to temperature with classic béarnaise and bordelaise sauces
with wild mushrooms, truffle oil, fingerling potatoes, and roasted garlic jus
with parmesan risotto, baby leeks, and sauce Americaine
caramelized brussel sprouts, fall mushroom “goulash”, squash puree, and shallot- lamb jus
pan seared in a three pepper brandy sauce served flambé tableside
with spatzle, honey glazed baby carrots and brandy-cherry sauce
A classic dish from Austria with demi glaze and lingonberries
with roasted baby carrots, pancetta and cauliflower puree, saffron aioli
with gorgonzola, garlic butter, and crispy onions
thyme, veal jus, and hollandaise sauce
carved tableside with exotic mushroom medley and classic béarnaise sauce
Please confirm that this restaurant at this location is permanently closed...
You must login or signup to leave a review.