Fresh-Baked, Homemade Bread
a variety of flavors (serves two)

Cold

Baby Arugula Salad
with bacon, citrus confit, crumbled Cabrales cheese and honey-balsamic reduction

Goat Cheese
in a phyllo purse with endive, a roasted fruit medley of apples, pears and grapes and a hazelnut-banyuls vinaigrette

Smoked Salmon
with cucumbers, white beans, tomatoes, feta and baby greens, accompanied by crostini

Oysters on the Half Shell
premium oysters served with cocktail sauce and lemon crown

Tartare of Tuna Niçoise
with haricots verts, new potatoes, tomatoes, peppers, onions, hard-boiled eggs, chopped greens and white wine-marinated anchovies

Crab Cocktail
8 oz. colossal lump crab, cocktail sauce, whole-grain honey mustard and lemon crown

Lobster Salad
Maine lobster poached and prepared with pomegranate, kumquats, arugula and a celery root slaw

Hot

Lobster Bisque
with roasted lobster pieces, mushrooms, cherry tomatoes, melted spinach and crème fraiche

Curry Mussels
with a kaffir lime leaf curry cream, gala apples and broccoli rabe

Selection of Wild Mushrooms
sautéed seasonal wild mushrooms with brandy thyme cream sauce and watercress salad in a puff pastry bouche

Escargot
in new potato cups with tomato confit and a garlic-lemon-herb butter

Rock Shrimp Ravioli
with mushrooms, tomatoes and parmesan in a basil cream sauce

Oysters Rockefeller
premium oysters served with sautéed spinach, fennel, sorano ham and a lemon juice sabayon sauce

Fois Gras
Hudson Valley Grade A Fois Gras pan seared and as a pate, served with fresh baked corn bread, pear compote and a spiced honey sauce

 

Garden Trio
 variations on fresh seasonal vegetables

Fish

Bouillabaisse
traditional medley of seafood and potatoes in a savory sauce of tomato, fennel, herbs, saffron and olive oil

Riegelsville Crab Cakes
with roasted beets, green beans, roasted root vegetables, julienne celery and gribiche sauce

Seared Atlantic Salmon
with asparagus, shallots, mushrooms, whipped potatoes and a red wine demi

Sea Bass and Purple Potatoes
with carrots, fennel, mushrooms, onion fondue, citrus confit and a ginger citrus thyme beurre blanc

Seared Sea Scallops
with traditional saffron and parmesan risotto millanaise, shallots, spinach and mushrooms in a saffron tomato broth

Crab-Stuffed Flounder
with wild rice medley, mushrooms, peas and béarnaise

Butter Poached Lobster
poached and shelled Maine lobster with a truffled risotto cake, tournade vegetables and a garlic-ginger-lobster salpicon

 

Meat

Bacon-Wrapped Chicken
dried fruit and herb stuffed, over creamy spinach, mushrooms and onions, whipped sweet potato with rosemary chicken jus

Pork Tenderloin
oven roasted with a lentil-potato-mushroom ragout and sage juniper berry gastrique

Seared Duck Breast and Duck Leg Confit
five-spice couscous, dried fruit compote, mushrooms, root vegetables, pistachios and honey poivrade

Rabbit Saddle Roulade
with parsley whipped potatoes, dried cherries, almonds and green beans with a peppercorn brandy demi

Peppercorn Encrusted Venison
with roasted potatoes, red cabbage, butternut squash and a cassis berry butter sauce

Grilled Filet Mignon
with mushrooms, cauliflower, broccoli, and fingerling potatoes, blue cheese cream and a port grape demi

Rack of Lamb
with lima beans, mushrooms, cherry tomatoes, a potato-turnip dauphinoise and a cabernet wine sauce

 

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