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Small Plates
Heart of Baby Romaine, Reggiano Parmesan Dressing and Catania Anchoives 9
Heirloom Tomato Salad, Ciliegine Baby Mozzarella, Basil and White Balsamic 9
Nantucket Diver Sea Scallops, Rock Shrimp Risotto and Bouillabaisse Sauce 13
Tiger Prawn & Lemongrass Brochette, Vegetable Tartar, Coriander & Honey Rissole 14
Hudson Valley Seared Foie Gras, Roasted Apricot, Duck Parmentier 14
Large Plates
Meat
Filet of beef, Yukon Potato Tart, Vegetable Ratatouille and Simple Truffle jus 36
New York Strip, Fingerling Potato, Asparagus and Stilton butter 32
Veal Osso Bucco, Sweetbread Spinach Ravioli, Artichoke & Carrot Barigoule 30
Lamb Noisettes, Chickpea Socca, Summer Vegetables & Mint Broth 32
Cornish Game Hen Samgetang, Hikari Rice, Jujube Dates and Ginseng 29
Fish
Hawaiian Ahi Tuna, Nishiki Rice, Baby Bok Choy and Green Horseradish 29
Black Cod, Chilmark Oyster Tartar, Sweet Potato Brandade & Riesling Mignonette 29
Bamboo Steamed Filet of Monkfish, Udon Noodles, Clams Tempura & Kombu Broth 27
Atlantic Salmon Roulade, Daikon Slaw, Angulas Vermicelli & Red Curry Vinaigrette 27
Cocotte of Maine Lobster Cioppino 42
Vegetarian
Vandana Indian Sampler
18
Summer Vegetable Fricasse, with Lentils De Puy and Smoked Tomato Fondue 18
Ragout of Borlotti Beans, Shitake Mushrooms, Potato and Wild Leeks 18
Desserts
Orange Short Bread, Wild Strawberries and Almond Croustillant
Espresso and Chocolate Layer Cake, Coffee Pate de Fruit, Lemon & Vanilla
Champagne Cassis and Rhubarb Sorbet Float
Lavender Crème Brulee
Cookie and Cream
Cheese Plate
Chef de Cuisine :: Marie-Anne Perez |
