Dinner Menu

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Dinner hors d'œuvres warm and cold
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Organic tomato soup, with semolina dumplings and basil

Assorted leaves of baby field salad with fresh herb and a hazelnut olive oil vinaigrette

Ravioli of assorted mushrooms with crisp sautéed sweetbreads and a sauce of fine herbs

Baby vegetables poached in a black truffle jus with a black truffle sabayon and a pinch of coarse sea salt

Cannelloni of Maryland crabmeat on spinach leaves in a tarragon-scented lobster broth

Sautéed shrimps with artichoke hearts, baby lettuce, vegetable pearls and a coriander vinaigrette

Crisp triangle of Maine lobster, set on sautéed spinach, Shiitake mushrooms and a red wine butter sauce

Combination of smoked and marinated Atlantic salmon, cucumbers, avocado quenelle and yogurt dill dressing

Filets of Rouget Barbet sautéed in extra virgin olive oil, a warm salad of fingerling potatoes and herb vinaigrette

Trio of Hudson Valley duck foie gras, terrine, truffled mousse and seared foie gras served with a string bean salad

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Dinner entrées de poissons, crustacés et viandes
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Halibut rounds, filled with a duxelle of white mushrooms, dressed with red wine shallots, orzo pasta and balsamic vinegar reduction sauce

Salmon filet grilled with coarse black pepper and grain mustard, braised asparagus and fingerling potato purée

Atlantic sea bass with crisped potato scales, a fennel fan, tomato fondue and sauce bouillabaisse

Fricassée of Maine lobster, on tricolor fettuccine with vegetables and lobster sauce

Dover sole filets poached and filled with saffron mousse, garnished with Maine lobster medallions, julienne of vegetables and champagne sauce

Roasted rack of veal, ricotta and beet raviolis, creamed spinach, stuffed tomatoes and port wine sauce

Filet Mignon of beef sautéed and set on onion compote, with Bordelaise sauce, a seasonal mushroom crêpe roulade, and glazed baby carrots

Domestic loin of lamb wrapped in spinach and watercress, a grilled lamb chop, fingerling potato purée filled withleeks, topped with a crisp potato tarte, lamb-thyme jus

Whole roasted baby chicken served with French-style peas, crisp potatoes and black truffle sauce

Oven-baked loin of rabbit, bouquet of baby vegetables, polenta, almond-apricot-picholine olive sauce

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Dinner Cheese Course
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Roquefort terrine wrapped in prosciutto with macerated prunes and raisin walnut bread

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Dinner Desserts
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Baked peaches with marzipan centers, raspberry coulis and Valhrona white chocolate ice cream

A variation of sorbets in an almond basket with seasonal fruits and fruit coulis

Rhubarb Parfait frozen and caramelized, fresh strawberries, rhubarb compote

Vacherin with vanilla bean ice cream and raspberry sorbet, layers of meringue, crème chantilly and fresh berries

Crisp cherry purses filled with almond cream, cherry sauce and cherry ice-cream

Warm Valhrona chocolate soufflé cake with a liquid chocolate center and vanilla bean ice cream
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All sorbets and ice cream are made in the house each day