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WINTER DINNER MENU -
menus subject to change |
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First
Course |
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Escargot Omelet ~ 11.
Shiitake Shallot Beurre Blanc, Truffled Basil Tomato Pico D'Gallo |
King Crab Napoleon ~ 15.
King Crab Salad, Caviar Chive Crème Fraîche & Fresh Avocado |
Smoked Salmon Rose with Yukon gold Potato Blni ~ 13.
Chive Crème Fraîche, Tarragon Mayonnaise, Red onion, Curried Egg salad, Capers |
Pan Seared Sea Scallop "B.L.T" ~ 14.
balsamic Tomato Jam, Sautéed Arugula
with bacon |
Tuna Tartar ~ 14.
Jasmine Rice, Sesame Ginger Vinaigrette |
Pan Seared Foie Gras with Riesling Poached Pear ~ 17.
Coco Nib Waffle, Poached Pear Demi Glace |
Osetra Caviar ~ Market Price
One Ounce Finest Caviar with Traditional Garnish & Yukon Gold Potato Blini |
Cannelini Bean Arancini ~ 10.
Roasted Tomato Compote, Micro Greens |
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Soup |
Chicken Consommé ~ 8.
Papperdelle Pasta, Roasted Chicken, Aromatic Vegetables |
Potato Leek ~ 7.
Truffled Crème Fraîche, Sweet Potato Gaufrette |
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Salads |
Orangery Caesar Salad ~ 8.
Hearts of Romaine, Parmesan Oregano, Mushrooms,
Spanish White Anchovy Crostini |
Carrot, Baby Mache & Radicchio Salad ~ 8.
Toasted Almonds, Roasted Shallot Vinaigrette |
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Entrees - A petit
mixed green salad accompanies the Entrées |
Steak & Frites ~ 36.
12 Oz. Certified Angus Beef Strip Loin, Pommes Frites, Asparagus & Glace D'Veau |
Pan Roasted Free Range Chicken Breast ~ 23.
Wild Mushroom Cacciatora, Buttermilk Polenta, Braised Mustard Greens |
Beef Tenderloin wi9th Grilled Prawns ~ 44.
Wild Mushroom Risotto, Balsamic Port Reduction |
Parmesan Crusted New Zealand Rack of Lam ~ 36.
Dauphenoise Potaot, Sautéed Spinach,
Demi Glace |
Pan Seared Sea bass ~ 30.
Ginger Spätzle Stir Fry. Snow Pea CCeviche, Oyster Soya Broth |
Lobster & Mushroom Crêpes ~ 34.
Maine Lobster Tail, Orange Cognac cream Flambié
& Chervil |
Beef Wellington with Fruffled Mushroom Dexelle ~ 42.
Wild mushroom asparagus Sauté, Posatp
Purée, shallot Demi Glace |
Roulade of Veal ~ 30.
Prosciutto, Parmesan & Mozzarella, with Caramelized onions, Red Wine Demi Glace |
Pan Seared Cobia with Saffron Beurre Blanc ~ 34.
Tomato Asparagus Risotto & Morel Mushrooms |
Pan Seared Citrus Scented duck Breast with Foie Gras Sausage ~
30.
Cinnamon Pomegranate Glaze, Haricot Verts |
Roasted Vegetable Crepes ~ 19.
Wild Mushrooms, Spanish Goat Cheese & Orange Scented Cream Sauce |
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Tax and gratuity not included.
In consideration of other guest please refrain from cell phone use in the the
dining room. |
