Happy New Year
For last year’s words belong to last Year’s Language and NEXT YEAR’S words await another voice. And to make an end is to make a beginning. -t. S. Eliot
Appetizers
Pan-seared Hudson Valley Foie Gras with Apple Confit & a Shiitaki Madera Sauce – 18
Calamari with a Sweet Chili Dipping Sauce -12
Bleu Cheese filled Wontons with Pine Nuts in a Sage & Lemon Brown Butter -12
Lobster Spring Roll with a Pineapple Soy Dipping Sauce -12
Tuna Tar Tare served on Cucumber with Wasabi -15
Oysters on the Half Shell with a Beet Horseradish Cocktail Sauce -15
Braised Beef tossed with Papparedelle Truffle Oil -14
Soup
Shrimp & Lobster Bisque - 7
Puree of Asparagus -7
Salads
Arugula tossed with Duck Confit, Toasted Pine Nuts, Caramelized Onions & dried Cranberries tossed Roasted Carrot Vinaigrette – 12
Chop Salad with Butter Lettuce, Bacon, Red Onions, Chopped Egg, Grape Tomatoes
and Creamy Roquefort -12
Entrees
Pan-seared Shrimp, Clams, Mussels & Codfish Cioppino – 27
Grilled Tenderloin of Beef with Asparagus & Béarnaise Sauce – 34
Pan-seared Chilean Sea Bass with Shitakes & Scallions then finished with a
Light Ginger Sauce - 30
Oven Roasted Rack of Lamb Encrusted with a Mint-Garlic Pesto then finished with a Pommegrante Reduction Sauce- 35
Roasted Vegetables in Puff Pastry with a Roasted Garlic Thyme Sauce – 25
Pan-seared Beef Sirloin with Tarragon Peppercorn Butter – 38
Orange Roughy with a Citrus Beurre Blanc – 27
Roast Prime Rib of Beef with Au Jus (Limited quantity available) – 28
Surf & Turf - Lobster Tail & Filet Mignon with a Baked Stuffed Potato – 48
All Items are Made to Order, So Please Allow time for the Preparation.
For Parties of FIVE or more a 20% Gratuity Will Be Added.
Fred Kormann, Sous Chef
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