Typical Brunch Additions     |     Typical Lunch Additions

 

APPETIZER

Beef Carpaccio. Thin Sliced Tenderloin with Shaved
Grana Padano, Capers and Lemon Zest
$9.95

Organic Heirloom Tomato Caprese with
Fresh Mozzarella, Chive Oil, Basil and Sea Salt
$7.95

Seared Duck Foie Gras with Pomegranate
Molasses and Pistachio Dust
$13.95

Beef Carpaccio with Caper Berries,
Lemon Zest and Virgin Olive Oil
$9.95

ENTRÈES

Seared Duck Breast. Spice Dusted with Pecorino Risotto,
Spinach Leaves and Red Wine Reduction
$25.95

Local White Sea Bass. Pan Roasted with Heirloom Tomato,
Andouille Sausage and Flageolet Bean Ragout
$23.95

Seared Hudson Valley Foie Gras
with Pomegranate Molasses and Ground Pistachios
$12.95

10 oz New York Steak. Charbroiled with
Cabernet Reduction and Exotic Mushrooms
$25.95

Soupe De Poisson Au Saffron. Scallops, Salmon,
Prawns and Mussels Steamed in Garlic-Fennel
Saffron Broth with Israeli Cous Cous
$23.95

Veal Marsala. Tender Medallions of Veal Loin
Sautéed with Exotic Mushrooms
$25.95

Seafood Vol Au Vent. Salmon, Prawns, Mussels
and Scallops Steamed with Sherry-Cream Sauce
and Braised Leeks in Puff Pastry
$23.95

DESSERT

Panna Cotta with Marsala Infused Figs - AQ

Banana, White Chocolate and Brioche Bread Pudding - AQ

House Made Ice Cream - AQ