Dinner
We recognize that you may have arrived with a particular yearning, a dietary need, or perhaps a lifestyle choice that is not represented on this menu. Gluten free dinner rolls are available upon request. Please do not hesitate to allow our chefs to personalize your culinary experience. Consider three wines paired with your selections, Thirty-Five dollars.
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Please note that our dinner menu is subject to change without notice.
Appetizers, Salads & Beginnings ♦ Possible Second Course Presentations ♦ Les Entrées ♦ Les Desserts
Appetizers, Salads & Beginnings {twelve dollars}
Fresh Bacon
Oven roasted pork belly with a Korean bbq inspired glaze, scallions and toasted sesame seeds and a sidecar of pear-wasabi sorbet
Tuna Tartare
Sushi grade Ahi tuna tartare with meyer lemon oil chives & a hint of ponzu dressing over green apple & carrot slaw and fresh avocado, garnished with cucumber & hibiscus vodka slushee .
A Spring Salad
Organically grown local mixed greens with blood orange & port-balsamic vinaigrette, crispy goat cheese button, strawberries & blueberries macerated in local red wine, spiced walnuts.
Salad d'Ëpinards
young spinach and endive salad tossed with a warm sherry-mustard-shallot & walnut oil vinaigrette, housemade croutons, crispy onion fries and domestic Sartori Sarvecchio parmigiano.
Crêpe Bretagne
Brittany inspired crepe 'cake' stuffed with a mixture of house bacon, gruyere and oyster mushrooms, lightly thyme scented cream sauce, local arugula & balsamic reduction.
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Possible Second Course Presentations {sixteen dollars}
(scallops and salmon available as main courses upon request)
Tonight's Soup
prepared specially for tonight, please inquire
Wasabi pea Crusted Salmon
Seared wild caught Scottish salmon over ginger beurre blanc, served with wok charred asparagus & sweet soy.
'Shrimp & Grits'
Creamy polenta with brie and cheddar, topped with a U-10 shrimp & langoustines in brown butter.
Charcuterie de la Maison
Grilled merguez sausage & paprika oil. Summer sausage & housemade apple chutney. Foie gras terrine & chestnut honey. Spicy Portuguese linguica sausage & whole grain mustard.
Festons aux Printemps
Caramelized U-10 diver caught scallops dusted with fennel pollen, served with a springtime salad of local Fabius Farms herbs & raisin emulsion.
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Les Entrées {thirty-two dollars}
Surf-n-Turf 'Indo-Chine'
Seared soy-sambal-brown sugar marinated new York strip steak & seafood spring rolls. Served with wok charred vegetables over lemongrass & coconut milk jasmine rice, yum-yum sauce.
Seafood a la Colonial {forty-four dollars}
Half of a split lobster, jumbo shrimp, & langoustines wok-roasted in a sweet-spicy Thai red curry sauce. Served with jasmine rice & cilantro whipped cream.
Filet Mignon au Pôivre
Barrel cut tenderloin of beef topped with tri-color peppercorns, over brandy cream sauce and served with a potato terrine.
Canard Fumé
Oven roasted cold smoked duck breast and raspberry-smoked jalapeno jam. Served with Israeli cous-cous cooked in chestnut & white bean purée; herbed patty-pan squash.
Poussin au Citron
All natural young heritage breed chicken marinated overnight in citrus and herbs. Served with pommes mousseline & roasted asparagus, over Middle Ages witte giblet gravy.
Veal Chop Cordon Bleu a Dejeuner
Butterflied and breaded 10 oz. bone in rib chop over gruyere cream with crispy housemade bacon, a fried cage free brown pasteurized egg and hashbrowns.
Risotto alla Pesto {twenty one dollars}
Classically twice 'soaked' Arborio rice cooked gently using vegetable stock and finisehd with a fresh pesto made of basil, toasted pine huts, meyer lemon olive oil & domestic parmigiano.
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Les Fromages {twelve dollars}Shropshire blue: Semi-hard creamy and piquant zesty blue. Pair with Port. or Selles sur Cher: goaty tang center, dusted in wood ash. Pair with Sauvigon Blanc. |
Les Desserts {ten dollars}
Crème Brulée
A Parisian classic topped with fresh berries.
Dimanche
French vanilla ice cream 'sundae' topped with mixed berries gently cooked in Grand Marnier.
Panna Cotta
Buttermilk 'cooked cream' over strawberry-orange compote; pirouette cookie & candied orange zest.
S'Mores
Chocolate custard topped with housemade fluff; served with handmade graham crackers & cereal milk.
French Press Coffee {serves two}
One liter of gently steeped Brazilian 'Santo Andre' from Gimme! coffee of Ithaca. Served with chocolate dipped stirring spoons & organic chocolate liqueur infused whipped cream.
