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Menu
First
Course
Appertizers
Fricassee of
Handmade Gnocchi
Lobster, Crisp Sweetbreads, Lobster Mushrooms,
Sauce Crustace, Truffles
Seventeen Dollars
Pan Fried
Jumbo Lump Crab Cake
Apple Tidewater Slaw, Moutarda di Frutta
Fourteen Dollars
Symphony of
Foie Gras & Fall Flavors
Seared mignon, Cold Torchon, Quince, Pumpin,
Almond
Twenty-Four Dollars
Ragout of Petite Gris Escargots
Puffed Vol-au-Vent, Mini Salad of Frisee, Herbs
Sixteen Dollars
Grilled Tandori Squab
Chick Pea Soufflé, Pomegranate, Raita, Samosa
Fourteen Dollars
Cold Terrine of Wild Fall Mushrooms
Baby Lettuces, Roasted Beets
Twelve Dollars
Sirloin of Kobe Beef Carpaccio
Gougere Sticks, Soy-Sherry Vinaigrette, Fleur de
Sel
Fourteen Dollars
Indulgence
Served with Toasted Blini, CrËme FraÓche and Two Frozen
Vodkas or Champagne
Iranian Black Osetra Caviar | Iranian Golden
Osetra Caviar
One Hundred-Fifty Nine Dollars | One Hundred-Ninety
Eight Dollars
Second Course
Soup & Salad
Salad of Petite Greens & Herbs
Autumn Vegetables and Sherry-Lemon Vinaigrette
Eight Dollars
Oven Roasted Heirloom Beet Salad
Gala Apples, Pistachios, Goat cheese "Soft Serve"
Nine Dollars
Wilted Salad of Chicories
Warm Lentil-Bacon Vinaigrette, Soft Boiled Egg
Nine Dollars
Composed Salad of Crisp Endive & Pear
Hook’s Blue Cheese, Walnuts, Chives
Nine Dollars
Twenty Percent Gratuity is Added to Tables/Groups of Five or More
Third Course
Entrees
Filet Of
John Dory "En Papillote"
Lobster Mushroom Duxelle, Crab Citron Risotto,
Sauce Crustace
Thirty-Two Dollars
Sautéed Arctic Char
Gratin of Fennel, Tomato, Yukon Golds, Country
Ham-Wrapped Leeks, Beurre Bercy
Twenty-six Dollars
Butter Braised Maine Lobster
Artichokes, Lobster Risotto, Baby Lettuce,
Saffron Emulsion
Fourty-two Dollars
Oven Roasted Breast of Pheasant
Mélange of Fall Vegetables, Quince, Cranberry,
Sauce Foie Gras
Thirty-Two Dollars
Tasting of Farm Raised Rabbit
Roasted Pumpkin, Israeli Cous Cous, Tarragon,
Broccolini
Thirty-Six Dollars
Duet of Organic Lamb
Roasted Boneless Saddle, Grape Leave Coussin,
Israeli Cous Cous
Artichokes, Roasted Peppers
Thirty-Nine Dollars
Grilled Couble Cut Shop of Venison
Roasted Chestnets, Wild Mushrooms, Siopolini
Onions Huckleberry Cabernet Reduction
Thirty-Six Dollars
Pan Seared Certified Angus Tenderloin
Creamer Potatoes, Wild Mushrooms, Arugula,
Cabernet Sauvignon Reduction
Thirty-Nine Dollars
(Kobe Beef Strip Loin option: Fifty-Five Dollars)
Slow-Braised Beef Short Rib
Salsify, Baby Carrots, Half Smashed Potatoes
Thirty-Four Dollars
Fourth Course
Cheese
Course
Composed Cheese Course
Ten Dollars
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Prix Fix Five-Course Menu
To ensure proper service, Prix Fix available for
entire party
Choice of One Appetizer, Salad or Soup,
EntrÈe, Cheese Course and Dessert
(Caviars and Kobe Strip Loin May Be
Substituted For Choices with a Surcharge)
Eighty-Seven Dollars
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Fifth Course
Finales
Fall Fruits
& Muscat Grapes En Gelee
Lemon Verbena, Pear Consommé, Candied Kumquat
Ten Dollars
Chocolate-Hazelnut Decadence Cake
Espresso Anglaise, Huckleberries
Eleven Dollars
Orange & Parsnip Scented Crème Brulee
Brandied Plums, Chocolate Nougatine
Nine Dollars
Pecan-Date Bourbon Cheesecake
Spiced Oat Curst, Vanilla Rum Syrup
Ten Dollars
Abundance of Summer Fruit Tart
Berry Couis and Honeyed Frozen Yogurt
Eleven Dollars
Sweet Potato Belgian Waffle & Honey Poached Pear
Buttered Maple Walnut Ice Cream, Rosemary Caramel
Eleven Dollars
Warm Tart Tatin of Pineapple & Quince
Vanilla Rum Syrup, Coconut Cream
Ten Dollars
Composed Cheese Course
Ten Dollars
Cheese Assiette
Single or Double
Twelve Dollars
Sixteen Dollars
Prix Fix Substitute
A Selection of Dessert Wine, Port, Sherry and
Beer May Be Substituted for Dessert (Course Five)
Please Ask Your Server for Today’s Selections.
Twenty Percent
Gratuity is Added to Tables/Groups of Five or More
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