Appetizers
"BLACK JACK" OF COD BRANDADE
Osetra Caviar, Tomato Diamond and Cucumber "Gelee"
OCEAN "BAECKEOFFE" WITH MAINE LOBSTER
Crab Cake, Lobster Bisque, Young Leeks, Wild Mushrooms
ARTISAN FOIE GRAS "Au TORCHON" WITH GRILLED FOIE GRAS
Fig-Cherry-Pear Compote and Asparagus Salad
SEARED AHI TUNA
Garlic-Chicken Essence, Wild Mushrooms, Frisee and Japanese Dressing
SMOKED SALMON RAVIOLIS WITH GUACAMOLE
Curry-Paprika Chips, Smoked Salmon
UNTRADlTlONAL STEAK TARTAR WITH OXTAIL CONSOMME EN "GELEE"
Served with Golden Panisse
PAN SEARED HUDSON V ALLEY FOIE GRAS
On Crisp Almond Galette, Accented with Herbal, Spiced Duck Infusion
OVEN ROASTED BONELESS QUAIL BREAST
Sauteed Foie Gras, Frisee and Sweet & Sour Beet Essence
HEIRLOOM TOMATO SYMPHONY
A Colorful Tomato Feast of Several Presentations
CASPIAN SEA OSETRA CAVIAR
Accompanied with Parsnip Blinis (an additional $70.00)
Fish, Crustacean & Mollusk
SLOW ROAST,ED ALASKAN KING SALMON
On a Bed of Cauliflower Couscous, Osetra Caviar, Mild Horseradish-Mint Sauce
PAN SEARED DIVER SCALLOPS
With Foie Gras Raviolis, Parsnip Puree, Parsnip Fries, Lemon Verbena Sauce
ROASTED MAINE LOBSTER Artichoke Puree, Tangerine Salad, Porcini Oil
ROASTED SEA BASS
With "Petits Farcis", Chicken Jus Flavored with Passion Fruit
HAWAIIAN SWORDFISH
With Tomato Poivrade, Scallions, Fennel Rouille, Mussels and Bouillabaisse Jus
Meat, Poultry & Game
FILET MIGNON WITH BRAISED OXTAIL TORTELLINI
Potato Gratin, Baby Spinach and Red Wine Reduction
ROASTED SQUAB BREAST FILLED WITH FOIE GRAS AND TRUFFLES,
Served with a Ravioli of Squab Leg Confit, Sauternes Sauce
VEAL TOURNEDOS WITH GLAZED ENDIVES, ASPARAGUS,
Truffle Mashed Potato, Veal Jus Flavored with "Tabac de Cuisine"
COLORADO LAMB LOIN AND LAMB SWEETBREADS
Accented with Spiced Honey and Toasted Cumin Seed Sauce, Mint Oil
BRAISED BEEF RIBS
Carrot Confit, Glazed Pearl Onions, Yellow Zucchini, Ginger and Lemongrass sauce
ROASTED GUINEA HEN
Braised Fennel, Scallions, Toast with tapenade, Hen Jus Flavored with Anchovies
ASSORTMENT OF ARTISANAL FRENCH CHEESES
DESSERTS
Please ask your waiter for selection
Chocolate or Grand Marnier Souffles, please order at the beginning of the dinner (an additional $5.00)
3 Course Menu $68.00
4 Course Menu $76.00
5 Course Menu $88.00
Vegetarian Feast
BABY ARTICHOKE SALAD
Chilled Orange and Pesto Broth
FALL VEGETABLE TART
Guacamole, Virgin Olive Oil, Tomato Gazpacho
LASAGNA OF VEGETABLES,
Accented with Caramelized Eggplant Vinaigrette
RISOTTO OF SOY BEAN SPROUT
Celery Asparagus tips, Parmesan and Truffle Emulsion
MINESTRONE OF FRESH FRUIT
With Vanilla Bean Ice Cream
$68.00
Lounge Menu
FOIE GRAS CAPPUCINO
Crispy Bacon, Toast with Duck Ham
CRAB ROLL
Com, Tomato, Scallions, Ginger Sauce
"LADY BUG" OF COD BRANDADE
Potato Chips
SMOKED SALMON
Cucumber Gazpacho
UNTRADITIONAL STEAK TARTAR
Potato Chips, Micro Greens
Dessert Menu
COFFEE TART
With Coffee Gelee Scotch Ice Cream, Coffee Shoe Lace and Coffee Sauce
ROASTED SPICED PINEAPPLE
Piiia Colada Ice Cream, Coconut Tuile, Coconut Creme Brulee, Coconut Rock, Pineapple Sauce
CHOCOLATE FEAST
Chocolate Brownie, Chocolate Tart, Chocolate Pot de Creme, White and Dark Chocolate Mousse,
White Chocolate and Vodka Sorbet
FRESH FRUIT MINESTRONE
Basil Sorbet, Raspberries, Poppy Seed Langue de Chat
"PARIS-VEGAS"
Roasted Raspberries, Raspberry Coulis, Praline Ice Cream, Almond Nougatine
CITRUS SYMPHONY
Lime Madeleine, Grapefruit Tart, Citrus Gelee with Coriander Leaves, Orange Coulis, Lemon and Nutmeg Ice Cream
ASSORTED SORBET
White Chocolate, Cherry, Piiia Colada, Basil
Please allow 20 minutes preparation time for Souffle
CHOCOLATE SOUFFLE
with Kirsch Ice Cream (additional $5.00)
GRAND-MARNIER SOUFFLE
with Orange Cardamom Ice Cream
(additional $5.00)
