Dinner Menu

Sliced heirloom tomatoes, grilled corn, French feta and balsamic vinaigrette

Roasted beets over little gem lettuce with oranges, hazelnuts and a mint labneh

Shredded salmon with ginger, lemon, rice vinegar, pickled radish and black rice cakes

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 Lillet and sage grilled peaches and a warm summer potato salad

Sliced flat iron steak with a potato and summer white turnip puree, bordelaise and fried rosemary

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

Baked cod over saffron risotto, with bay scallops, mussels, clams and shrimp in a tomato fennel broth with crouton and rouille

Braised farm-raised rabbit with wide Alsatian noodles, in a tarragon mustard cream. Garnished with a corn succotash

Sliced seared duck breast with an orange reduction, served with duck fat chips and haricot vert

Veg du Jour, Warm Potato Salad, or Potato Turnip 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, Bassett's vanilla ice cream and mint

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