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Escargot with sweet onion soubise, garlic and herb demi-glaze
Seafood sausage of lobster, shrimp, crab and sole, braised ramps, nantua sauce
The finest prosciuto from Parma Italy with shaved parmesan
Inlaid foie gras, port wine reduction and white truffle oil
House smoked salmon with fresh artichoke salad nicoise, lemon herb vinaigrette
Avocado and bibb salad with roasted sweet peppers, red onion and buttermilk dressing
Our own house preserved tuna with mesclun greens potatoes, string beans, calamata olives, eggs and anchovies
Mixed greens, ham, turkey, cheese, eggs, bacon and our own creamy herb vinaigrette
Aged coach farm goat cheese, almonds, walnuts and granny smith apples with cranberry creme fraiche
Baked French onion with imported Swiss
Grilled portabello mushrooms, spinach, ratatouille, house mozzarella and a pesto cream
Sautéed breast of chicken with garlic, tomato, basil, white wine and butter
Pan seared shrimp and scallops, roasted garlic and tomato fettucini saffron mussel sauce
Sautéed calves liver with bacon, shallots and sherry wine
New York strip steak with walnut and Roquefort butter or peppercorn and Cognac sauce
Grilled soy marinated Atlantic salmon with a dill remoulade
The Chefs daily preparation
Warm coach farm goat cheese and walnut flan, golden beet and dried cranberry ragout
Hickory smoked duck ravioli
Country duck pate en croute with inlaid foie gras, port wine reduction and white truffle oil
Jumbo lump crabmeat cocktail Chambord
Maryland crabmeat wrapped in thinly sliced marinated salmon warm balsamic vinaigrette
Baby arugula with duck confit, bartlet pear, dried blueberries, gorgonzola, spiced pecans and a sherry shallot vinaigrette
Meat of a one and one quarter pound lobster with lump crabmeat stuffing and Victoria sauce
Sautéed frog legs, fine herbs Provencale
Sautéed veal sweetbreads, roasted garlic and potato timbale, mushroom and Marsala wine sauce
Roast Colorado rack of lamb served for two carved tableside with a pistachio crust and rosemary lamb sauce
Fine herb Provencale
Pork snitzel with braised red cabbage, spaetzl, caramelized onions in a sherry wine demi-glaze
Roast loin of Millbrook farm raised venison with grand veneur sauce
New York strip steak with peppercorn and Cognac sauce or walnut and Roquefort butter
Pan seared beef tenderloin and Hudson Valley fois gras with black truffle sauce
Herb rubbed roast beef tenderloin served for two carved tableside with fluted mushrooms and sauce Bordelaise with an array of fresh vegetables
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