Cold Appetizer Selections

Maine Crabmeat Salad with Avocado Mousse

Sliced Smoked Duck Breast
Bed of Baby Field Greens, Aged Goat Cheese (Valencay) & Dried Cherries,
Sauterne Vinaigrette

Serrano Ham & Manchego Cheese
Membrillo & Figs

Scottish Smoked Salmon with American Spoonbill Caviar
Onion Brioche & Quail Egg

Hot Appetizer Selections

Caramelized Cipollini Onion Tart

Shrimp in Beer Batter with Almonds
Pungent Fruit Sauce

Timbale of Cauliflower with Sweet Pea Puree

Sauté Sweetbreads on a Bed of Fried Spinach
White Truffle Butter Sauce

Fresh Florida Shrimp Provencal

Soup du Jour

Entrée Selections

Potato Crusted Fish du Jour
Orzo & Mushrooms, Beurre Blanc Sauce

Swordfish on a Bed of White Beans
with Vermont Smoked Bacon & Broccoli Rabe, Chanterelle Mushrooms

Indonesian Curried Chicken Breasts
Caramelized Banana, Toasted Coconut & Chutney

Breast of Vermont Raised Pheasant
Potato Parsnip Puree, a la Forestiere

Scaloppini of Veal Piccata
Spinach & Homemade Spaetzle

Roasted Boneless Loin of Lamb
Eggplant Provencal & Potato Puffs, Fresh Mint Sauce

Sliced Moulard Duck Breast
Homemade Spaetzle, Bordelaise Sauce

Grilled Loin of Venison on Crouton
Braised Cabbage, Port Wine Sauce

Grilled Veal Rib Chop
Potato Puffs & Grilled Tomato, Rosemary Scented Sauce

Consuming Raw Or Undercooked Meats, Poultry, Seafood, Shellfish
Or Eggs May Increase Your Risk of Food Borne Illness,
Especially If You Have Certain Medical Conditions.