Mixed Organic Greens
with heirloom tomatoes, Spanish onions, Moroccan
olives, goat feta cheese and shallot vinaigrette

Hearts of Romaine
(whole leaves)
with thyme and garlic croutons, double smoked
bacon and peppery Caesar dressing

Shrimp Cocktail
large Gulf shrimps with horseradish sauce

Vodka and Citrus Cured
Tasmanian Ocean Trout
with preserved lemon and Dijon dill sauce

Bayonne Ham
French ham, cured for two years served with
imported buffalo mozzarella and crostini

Jamon Iberico De Bellota
Spanish ham served with crostini

Baby Arugula Salad
with Stilton, pear, walnuts and port wine vinaigrette

Escargots
French snails in shells with maitre d'hotel butter

Grilled Calamari
with sundried tomato, spring onion, chipotle
aioli and yellow pepper sauce

Pan Seared Diver Scallops
with white asparagus and tarragon white vermouth sauce

Terrine of Hudson Valley Foie Gras
with cherry compote and toasted brioche

Selection of Shucked Oysters
on Half Shell
served with cucumber mignonette sauce

Fried Fresh Oysters
with lemon garlic aioli

House Made Beef Dumplings
with spicy, oriental dipping sauce

Ahi Tuna Sashimi
dressed with lime jus and soy with
sesame seeds and sweet pickled daikon

Steamed Littleneck Clams
with leeks, white wine butter cream sauce

Caspian Beluga
Imperial
accompanied with blinis and traditional garnishes

Roasted Farm Raised Chicken Supreme
stuffed with Quebec Oka cheese,
fresh sage with vegetable risotto
26.00

Grilled Provimi Calves Liver
with Berkshire bacon, balsamic shallots and Yukon gold mashed potato
25.00

Truffled, Hand Crafted
French Cheese Ravioli
with wilted spinach, tomato and Romano cream
27.00

Seafood Spaghettini
with mussels, tiger shrimps, Alaskan king crab
in a putanesca spicy tomato sauce
29.00

Garganelli Pasta
with baby spinach, rapini, sundried tomatoes,
leeks, garlic truffle oil and shaved parmesan
26.00

Filet of Organic Irish Salmon
with fingerling potatoes, baby capers,
preserved lemon and beurre blanc
28.00

Alaskan King Crab Legs
1 1/4 lb. baked with parsley butter and brandy
— market price —

Seared Sesame Crusted Ahi Tuna
(sushi grade served rare) with lemon grass and spicy ginger glaze ginger
35.00

Whole Fresh Dover Sole
Flown from Brittany
with medley of vegetables, new potatoes,
amandine or with brown butter
— market price —

Pistachio Crusted Australian
Rack of Lamb
full rack served with Yukon gold
mashed potatoes and lamb jus
44.00

Grilled Berkshire Pork Tenderloin
with Lyonnaise potato and harrisa veal jus reduction
32.00

Grilled Alberta Bison Rib Eye
12 oz. with tempura vegetables and tamarind sauce
55.00

Australian Lobster Tail
14 oz. with drawn butter
— market price —

Duo of Moulard Duck
confit of leg and a breast (rare) with
pink peppercorn orange glaze
38.00

Vegetarian options available on request