Dinner Menu

Grilled asparagus, baby arugula, hardboiled egg, French feta and lardon in a lemon vinaigrette

Roasted beets, mâche greens, goat cheese, pistachios with a sherry vinaigrette

Smoked salmon rillettes, celeriac remoulade, lemon dill aioli, served with toasted pumpernickel

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

Chicken liver mousse made with cream, and brandy, served with sliced baguette, cornichons, and whole grain mustard

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

Grilled, center-cut pork chop with an asparagus and goat cheese bread pudding and sauce poivrade

Sliced flat iron steak, potato gruyere gratin, and crispy onion with bordelaise

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

Baked arctic char over sautéed spinach, with a potato purée and a caviar and roe beurre blanc

Braised farm-raised rabbit with wide Alsatian noodles, and spring peas, in a sage mustard cream. Garnished with pea tendrils

Grilled half rack of lamb with a fig balsamic glaze, served with pearled couscous, ratatouille, and fresh mint

Veg du Jour, Asparagus Bread Pudding, or Potato Purée

Silky smooth custard infused with Grand Marnier, topped with caramel

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