FIRST COURSE



OYSTERS MIGNONETTE

Oysters on the Half Shell, Champagne Vinaigrette


MAINE LOBSTER AND TURNIP

 Sweet and Sour Dressing 

 

LITTLE NECK CLAMS

In a Saffron Broth


SEARED SCALLOP AND YOUNG LEEK

Shallot Apple Cider Vinaigrette


FREE RANGE FILET MIGNON CARPACCIO

 Truffle Oil and Mushroom Emulsion, Potato Wafer, Dijon Crème Fraiche, Caper


BELGIUM ENDIVE AND ROQUEFORT SALADE

Asian Pear, Toasted Walnuts, Olive Oil and Dijon Vinaigrette


ORGANIC CAULIFLOWER BISQUE





MAIN COURSE



FILET MIGNON AND LOBSTER

 Slowly Roasted Tender New Carrot, Parsnip and Baby Potato, Port Wine Reduction 


RACK OF LAMB

Parmesan Polenta Cake, Haricot Vert, Red Wine Demi-Glace 


BISON TENDERLOIN

New Mexico Free Range Young Bison Tenderloin, 

Fork Crushed New Crop Potatoes, Prosciutto Wrapped Asparagus, Beurre Rouge


DUO OF FOIE GRAS AND DUCK CONFIT

White Asparagus, Poached Pear, Cresson, Wild Flower Honey and Apple Cider Jus


SEABASS BOUILLABAISSE

Traditional Seafood Dish From the South of France

Fish, Crab, Shrimp, Clam, fennel, Carrot, Leek, Saffron, Crouton


SCOTTISH SALMON AND AVOCADO STUFFED CANNELLONI

With a Delicate Whipped Dill Cream

 

GARDEN VEGETABLE BEIGNETS

Served with an Assortment of Sauces.

Cream of Orange , Mango and Ginger Relish, Horse Radish Cream, Sweet and Sour Sauce



DESSERTS

Assortment of Desserts Prepared by Pastry Chef Paul Perrier

Tartes, Cakes, Chocolates


Prix Fixe $115