Click on the above link to view sample menus

Soup
Vegetable Pistou
With lobster, saffron rouille and roasted garlic crouton.

Salads
Local Organic Greens
With mixed field berries, toasted almonds, sweet basil, Manchego cheese and aged sherry vinaigrette.

Crisp Goat Cheese
With roasted beets, baby mache and Bibb lettuces, clementines and wasabi rouille.

Appetizers
Fresh and Fried Oysters
Raspberry Pointe oysters – raw with white balsamic vinaigrette or fried with spicy remoulade.

Prince Edward Island Mussels
Simply steamed in a spicy white wine-garlic broth.

White Truffle Gnocchi
Fresh potato gnocchi melting in white truffle butter and fresh parmigiana-reggiano cheese.

Tuna, Tuna, Tuna
Spicy seared, perfect tartar and handroll with lime-pickled vegetables.

Warm Lobster
With fresh artichokes, mangoes, Serrano ham and passion fruit-lime vinaigrette.

Hudson Valley Foie Gras Variation
With golden pineapple, bing cherries, clove anglaise and pickled shallots.

Tasting of Five Canapés
Changes daily.

Entrées
Hawaiian Swordfish
Pan-roasted with savoy cabbage, parma prosciutto, white bean purée, golden pineapple marmalade and sweet basil froth.

Olive Crusted Bass
With roasted fingerling potatoes, ratatouille vegetables, basil rouille and celery root froth.

Seared Scallops and Striped Marlin
With crisp vegetable wontons, parsnip purée and spicy citrus ponzu.

Citrus Poached Salmon
With butter-braised lobster, candied black trumpet mushrooms, asparagus and wasabi potato purée.

Coq au Vin
A classic braise of free range chicken, smoked bacon, mushrooms, root vegetables and parmigiana potato purée.

Strip Steak
With creamy artichokes, baby spinach, pommes frites, roquefort cheese and red wine jus.

Beef
Grilled tenderloin with aged cheddar, truffled potato purée, roasted carrots and tomato-tarragon jus.

BBQ Lamb
Slow-roasted rack of lamb with a sweet barbeque glaze, with goat cheese gratin, caramelized quince and mint.