FIRST PLATES

LIGHTLY CURRIED PUMPKIN SOUP WITH CRÈME FRAICHE & ANISE TOAST

CREAM OF PRINCE EDWARD ISLAND MUSSEL SOUP WITH SAFFRON, TOMATOES & HERBS

OVEN ROASTED LOBSTER & PLUM TOMATO BISQUE WITH FINES HERBS & DICED TOMATO

WILD GAME CONSOMMÉ WITH DUCK CONFIT & FOIE GRAS DUMPLINGS

HEARTS OF ROMAINE LETTUCE WITH CREAMY GARLIC DRESSING CRISP CROUTONS, TOMATO OIL & PARSLEY PUREE

LOCAL ORGANIC MESCLUN GREENS WITH CUCUMBER, BEETS, TOMATO, RADISH, CARROT DIJON VINAIGRETTE

ORGANIC RED KALE SALAD WITH GARLIC, RED PEPPER, TOMATO, RADISH, HEMP HEARTS & LEMON VINAIGRETTE

YELLOW FIN TUNA TARTARE WITH GAUFRETTE POTATOES, ASIAN AVOCADO PUREE & COOL WASABI CREAM

WARM POACHED LOCAL OYSTERS WITH ORGANIC LEEK FONDUE

SMOKED LONG ISLAND DUCK BREAST WITH HONEY DIJON DRIZZLE, MANGO CHUTNEY & MESCLUN GREENS

 
 

Main Plates

OVEN ROASTED TRUFFLED BREAST OF CHICKEN WITH PAN GRAVY, MUSHROOM RISOTTO AND FRENCH BEANS

BOUILLABAISSE WITH STEAMED NORTH ATLANTIC FISH & SHELLFISH IN GARLIC SAFFRON BROTH WITH CROSINI

ROAST SLICED BREAST OF LONG ISLAND FREE RANGE DUCK & LEG CONFIT, PAN JUICES WITH CABERNET FRANC & TARTE CHERRIES, ORGANIC VEGETABLE MEDLEY, SAUTÉED GREENS & ORGANIC SWEET POTATO PUREE

CHARBROILED LOCAL STRIPED BASS WITH LOCAL ORGANIC CARROT BROTH INFUSED WITH GINGER & LEMONGRASS

LOCAL ORGANIC LEEKS & SAVOY CABBAGE BRAISED WITH PINK PEPPERCORNS & CHIVES
(AVAILABLE FROM JULY 15TH TO DECEMBER 15 TH - MAY SUBSTITUTE MONKFISH OR COD)

GRILLED ORGANIC SCOTTISH SALMON WITH LEMON-CAPER VINAIGRETTE, GRILLED VEGETABLES & BASMATI RICE

MORRACAN SPICED HANGER STEAK WITH PAN JUICES, SAUTEED SPINACH AND ROASTED FINGERLING POTATOES

CHARBROILED FILET MIGNON WITH MADEIRA WINE SAUCE, GRILLED VEGETABLES & GARLIC WHIPPED POTATOES

CHARBROILED PAINTED HILLS NY STRIP STEAK WITH CABERNET WINE SAUCE AND CRACKED PEPPER

BROCCOLI BARE SAUTEED WITH GARLIC AND GRATIN POTATOES

ORGANIC VEGETABLE WITH THAI RED CURRY COCONUT CREAM, FRESH CILANTRO & ORGANIC QUINOA