Appetizers
Mixed Organic Greens
and Seedlings
with raspberry
vinaigrette
Hearts of Romaine
(whole leaves)
with thyme and garlic croutons,
double smoked bacon and peppery Caesar dressing
Shrimp Cocktail
large Key West
shrimps with horseradish sauce
Vodka and Citrus Cured
Tasmanian Ocean Trout
with pickled beets
and lemon caper vinaigrette
Heirloom Tomato Salad
with imported buffalo
mozzarella and pesto dressing
Bayonne Ham
French ham, cured for
two years served with fresh melon
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
Fresh Grilled Nova Scotia Sea
Scallops
beurre blanc
Seared Quebec Foie Gras
with port wine
reduction and toasted brioche
Fresh Oysters on Half Shell
served with cucumber
mignonette sauce
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
Oliver's
Caviar Service
(subject
to availability)
Caspian
Beluga
Imperial
accompanied with blinis and
traditional garnishes
Main Courses
Farm Raised Chicken
Breast
with tarragon
vermouth cream and soft polenta
Grilled Provimi Calves Liver
with Berkshire bacon
and Yukon gold mashed potato
Hand Crafted Ravioli
with artisanal
cheeses, leeks and tomato fondue
Fresh Pasta
composed daily
Fresh Fish
flown in daily
Alaskan King Crab Legs
1 1/4 lb. baked with
garlic butter and brandy - market price
Seared Sesame Crusted Ahi Tuna
(sushi grade served
rare)
cilantro glazed with mango compote and fingerling potatoes
Whole Fresh Dover Sole Flown
from Brittany
in traditional
amandine style
Large Australian Lobster Tail
served with drawn
butter
Pistachio Crusted Australian
Rack of Lamb
full rack served with
goat cheese mashed potatoes and lamb jus
Roasted Berkshire Pork
Tenderloin
with hazelnut romesco
sauce and fresh oregano vinaigrette
Selection of Wild Game
market price
Seared Moulard Duck Breast
with foie gras sauce
and balsamic vinegar emulsion
All our steaks come
from, grain fed US PRIME BEEF™
Tenderloin of Beef -
7oz. or 10oz.
New York Sirloin - 10oz. or 14oz.
Rib Steak - 24oz.
Porterhouse - 24oz.
Provimi Veal Chop - 14oz.
Add
Australian lobster tail - 8oz. or 14oz
market price
|
Choice of dipping sauce |
Choice of Starch |
Bordelaise
Peppercorn
Black Truffle Butter
Madeira |
Yukon gold mashed
Truffle mushroom risotto
Pommes frites
Fingerling |
Side Dishes |
Fresh asparagus with
hollandaise
Sautéed baby spinach
Wild mushroom fricassee
Tempura onion rings
|
Please alert your server
about any food allergies
Vegetarian options available on request |
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Executive Chef: John
Lau
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