Starters
Lobster Bisque
with roasted lobster pieces, mushrooms, watercress salad and creme fraiche
11
Baby Arugula Salad
with bacon, citrus confit, crumbled Cabrales cheese and honey-balsamic reduction
9
Selection of Spring Mushrooms
with brandy cream sauce and watercress salad in a puff pastry bouche
12
Smoked Salmon
with arugula, avocado, potatoes, chive creme fraiche and crostini
11
Escargot
in new potato cups with garlic, tomato confit and a lemon-herb butter
13
Rock Shrimp Ravioli
with mushrooms, tomato and parmesan in a basil cream sauce
14
Lobster Salad
with celery root remoulade, melon, avocado and mixed baby greens
14
Entrees
Bouillabaisse
traditional medley of seafood and potatoes ina savory sauce of tomato, fennel, herbs, saffron and olive oil
19
Garden Trio
variations on fresh seasonal vegetables
20
Riegelsville Crab Cakes
with roasted beets, haricot verts, roasted celery root, julienned celery and gribiche sauce
23
Seared Atlantic Salmon
with fiddlehead ferns, Vichy carrot-mushroom medley, pea puree, and potato galette, accompanied by a creamy beurre blanc
24
Sea Bass and Purple Potatoes
with carrot, fennel and red onion fondue, citrus confit, and a ginger beurre blanc
26
Seared Duck Breast and Duck Leg Confit
with rhubarb-red onion compote, new potato rosti, mushrooms, raspberry butter and Muscat sauce
23
Grillled Filet Mignon
with morels, cauliflower, broccoli and fingerling potatoes in a blue cheese cream and a port grape demi glace
34
Rack of Lamb
with fava beans, mushrooms, tomatoes, a potato-turmip dauphinoise and a cabernet wine sauce
36
Herb-stuffed Chicken Breast
with asparagus and radish salad, mushrooms, whipped potatoes and herbed riesling-shallot sauce
22
Chef's special tasting menu available upon request
18% gratuity will be charged for parties of six or more. Smoking is permitted in our Pub only.
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