Please see our sample menu below. Items subject to change due to availability. Inquire by phone about our tasting menu.

Appetizers

Lobster Bisque with Tarragon                  9

Wine Braised Beef Short Ribs with Truffled Parsnip Purée and Parsnip Chips         12

Bouquet of Young Greens & Herbs, Roquefort, Tomatoes and Toasted Pine Nuts         9

Parfait of Foie Gras and Chicken Livers with Virginia Maple Syrup, 
Grape, Almond and Celery Salad         14

Local Organic Greens with Roquefort Dressing, Sweet & Spicy Pecans
and Cherry Tomatoes         10        

Chilled Vegetable Salad on Toasted Brioche with Yellow Pepper Coulis         12

Seared Hudson Valley Foie Gras with Lentils and Vinaigrette         18

Shrimp Risotto with Mascarpone and Carrots         13

Spiced Lamb Carpaccio with Green Bean and Shallot Salads         12

Mosaic of Tuna, Salmon, & Flounder with Avocado, Soy, and Sherry Vinegar         13

Main Courses

Pan Seared Skate with Pumpkin, Confit Beets, and Beurre Noisette         27

Pan Roasted Halibut with Truffle Butter Crust, Choucroute, Red Beet Purée,
and Champagne Sauce         30

Poached Lobster with Fennel, Truffle Mashed Potatoes,
and Red Wine Sauce         MP

Seared Sea Scallops with Celery Root, Red Onion Marmalade
and Shellfish Cream          28

Pan Seared Salmon with Potato~Onion Cake, Carrot Purée, Beef Jus         27

Seared Beef Tenderloin with Ragu of Mushrooms,
Short Rib Ravioli and Fava Beans         36        

Squab Baked in Puff Pastry with Foie Gras and Cabbage         37

Veal Sweetbreads with Bacon, Sautéed Radicchio, Balsamic Syrup,
and Cipolloni Onions          31

Rack of Lamb with Fennel Purée, Pistou, Concassé of Tomato and Black Olives,
and Lamb Jus         34

Saffron Tagliatelle with Mixed Vegetables and Vegetable Cream Sauce         23

20 percent gratuity added to parties of six or more.