Dinner Menu

Sauteed mushrooms, shaved Manchego, hazelnuts, over Bibb lettuce, with a sherry vinaigrette

Orange dressed roasted beets, with cumin, parsley, mint and goat cheese

Seared sea scallops served in the shell, with a citrus beurre blanc and caviar

Snails, caramelized mushrooms, garlic, parsley, butter, and cream, served in a puff pastry shell

Loaf style pâté of chicken, pork, ham, and pistachio, served with baguette, whole grain mustard, and cornichons

Seared Hudson valley foie gras with a gooseberry, crème de noyaux reduction and served with toast points

Grilled venison rib chop with bordelaise and chestnut bread pudding

Grass-fed, boneless beef short ribs in a red wine reduction with onions, carrots, parsnips, and potatoes

Cremini, shiitake and button mushrooms in a red wine reduction with onions, carrots, and potatoes

Local, free range, braised chicken with tomato and north African spices, over pearled couscous, and dried fruit, garnished with harissa and yogurt

Seared filet of Verlasso, sustainable salmon with a watercress citrus cream sauce, over Beluga lentils

Braised Stony-Hill Farm rabbit with wide Alsatian noodles and sautéed cabbage in a sage, mustard cream

Duck confit and flageolet white beans with pork, Toulouse garlic sausage, tomato sofrito and breadcrumbs

Veg du Jour, Chestnut Bread Pudding, or Beluga Lentils

Gluten-Free spice cake. Ask your server about today's cake. Served with Bassett’s vanilla ice cream

Served with French macaroons. Ask your server what ice cream and sorbet are available

A decadent chocolate cake with cherries and whipped cream

Almond and pistachio genoise with crème fraîche, toasted pistachios and powdered sugar

Traditional light and fluffy French chocolate mousse, served with whipped cream

Light angel food cake with a citrus cream, toasted coconut and freshly grated lime