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breakfast

California Buffet From the Bar $25

fresh fruits & yogurt
Fruit Salad				16
Seasonal Berries				18
Topped With Yogurt				10
eggs & specialties
Two Eggs Any Style				18
Blueberry Pancakes				19
Brioche French Toast				19
Belgian Waffle with caramelized bananas				20
House Cured Gravlax and Bagel served with cream cheese, capers and red onions				21
Southern Style Breakfast scrambled eggs, grits, biscuits, double thick bacon and sausage gravy				22
Eggs Benedict				23
Egg White Omelette shitake mushrooms, tomatoes and onions				22
Ny Power Breakfast scrambled egg whites, steamed spinach and citrus salad				22
Vegetable Frittata asparagus, carmelized onions, zucchini, tomatoes and shitake mushrooms				22
California Omelette shitake mushrooms, tomatoes, onions, bacon, avocado and sour cream				23
fresh baked goods
Toast brioche, croissant, seven grain, wheat or rye				7.50
Baked Muffins blueberry, corn, banana walnut bran or pumpkin				8.50
Bagels plain, sesame, cinnamon & poppy				8.50
Southern Style Biscuit				8.50
With Gravy Add				3
Bays English Muffins				8.50
cereals
Selection of Dry Cereals raisin bran, special k, corn flakes, rice krispies or shredded mini wheat
All Bran				10.50
Granola				12.50
Grits				10.50
Mccann’s Irish Oatmeal				13.50
Muesli				12.50
Topped With Seasonal berries, Fruit or Yogurt				10
sides $9
Hatfield’s Pennsylvania Smoked bacon,
Aidell’s Chicken and Apple Sausage Links
Springfield’s Smoked Ham
beverages
Fresh Squeezed orange or grapefruit juice				9
Martinelli’s Apple Juice				8
Coffee or Tea				8
Cappuccino				8.50
Espresso				8.50

lunch

Autumn 2009

appetizers
Oysters or Littleneck Clams on the Half Shell banyuls vinegar mignonette				18
Wild Mushroom Bisque gruyère crouton and chive				18
Young Romaine rocket, celery heart, red radish, sherry mustard vinaigrette				18
House-cured Gravlax mustard dill sauce, brioche toast				18
House-made Sweet Potato Ravioli pine nuts, pomegranate seed, mascarpone brown butter sauce				18
Peewee Potato Salad caramelized brussels sprouts, grilled lardon, mache, frisée, poached egg				20
Crudo of Hiramasa warm caper vinaigrette, fines herbes				22
Butter-poached Nova Scotia Lobster heirloom carrot, cauliflower, sauce américaine, sturgeon caviar				22
Seared Hudson Valley Foie Gras persimmon, fig, pistachio				22
mains
Seared Maine Scallop puree of cannellini bean, japanese turnips, pomegranate and white balsamic				36
Crispy Dorade eggplant quinoa, basque-style pepper, pistachio essence				36
Steamed Halibut savoy cabbage, bacon, chive flower, lotus root, dashi broth				38
Miso-glazed King Salmon braised bok choy, shiitake mushrooms, coconut reduction				36
Roasted Cod smashed new potato, beets, watermelon radish, scallion				34
Roasted Free-range Chicken frites, sautéed spinach, natural chicken jus				34
Long Island Duck Breast crispy confit, french lentil, rainbow chard, duck bacon and blackberry jus				36
Michael’s Burger ground rib-eye, arugula, tomato, pickle, frites, brioche bun, choice of gruyère, cheddar or blue cheese				35
Grilled Hanger Steak Salad romaine hearts, pea sprout, watercress, pico de gallo, goat cheese				36
Cobb Salad maytag blue cheese, julienne of bacon, hardboiled egg, cherry tomato, avocado, chicken breast filets, and baby greens in balsamic vinaigrette				36
Niçoise Salad seared tuna, fingerling potatoes, haricots verts, hardboiled egg, picholine olives, shaved parmesan				36
28-Day Dry-aged Prime Ny Steak yukon potato puree, brussels sprouts, porcini jus				40

dinner

Autumn 2009

appetizers
Oysters or Littleneck Clams on the Half Shell banyuls vinegar mignonette				18
Wild Mushroom Bisque gruyère crouton and chive				18
Young Romaine rocket, celery heart, red radish, sherry mustard vinaigrette				18
House-cured Gravlax mustard dill sauce, brioche toast				18
House-made Sweet Potato Ravioli pine nuts, pomegranate seed, mascarpone brown butter sauce				18
Peewee Potato Salad caramelized brussels sprouts, grilled lardon, mache, frisée, poached egg				20
Crudo of Hiramasa warm caper vinaigrette, fines herbes				22
Butter-poached Nova Scotia Lobster heirloom carrot, cauliflower, sauce américaine, sturgeon caviar				22
Seared Hudson Valley Foie Gras persimmon, fig, pistachio				22
mains
Seared Maine Scallops puree of cannellini bean, japanese turnips, pomegranate and white balsamic				36
Crispy Dorade eggplant quinoa, basque-style pepper, pistachio essence				36
Steamed Halibut savoy cabbage, bacon, chive flower, lotus root, dashi broth				38
Miso-glazed King Salmon braised bok choy, shiitake mushrooms, coconut reduction				36
Roasted Cod smashed new potato, beets, watermelon radish, scallion				34
Free-range Chicken Breast butternut squash risotto, cranberry				35
Long Island Duck Breast crispy confit, french lentil, rainbow chard, duck bacon and blackberry jus				36
28-Day Dry-aged Prime Ny Steak yukon potato puree, brussels sprouts, porcini jus				45
Colorado Rack of Lamb polenta, ratatouille, haricots verts, rosemary jus				45
desserts
Autumn 2009
Malted Milk Chocolate Mousse caramel corn, ovaltine® ice cream				15
Olive Oil Pancakes tamarind, rosemary frozen yogurt, almond, green apple sorbet				15
Five-spice Semifreddo autumn fruit compote, fig sable, grape moscato granita				15
Warm Chocolate Cake brown-butter caramel, salted peanut ice cream				15
Date-carrot Cake pineapple elderflower, sea salt toffee, cream cheese ice cream				15
Vanilla Churros spiced chocolate, chile dulce de leche, cinnamon ice cream				15
Daily Selection of House-made Ice Creams or Sorbets				15
Fresh-baked Cookies				12
cheese
Selection of Three Cheeses				12
Selection of Four Cheeses				16
Selection of Five Cheeses				20

dinner party menus

first course & second course options
Select One Item For Three-course or Two Items For Four-course Menus
Gravlax with mustard dill sauce and brioche toast
Chef’s Seasonal Soup
Wild Mushroom Risotto
Grilled Vegetable Gratin with local goat cheese, baby greens, and balsamic vinegar
Mixed Greens cherry tomatoes, radish, aged parmesan, and dijon vinaigrette
main courses
Select Two Choices
Olive oil- Poached Cod with cannellini bean puree, wild mushrooms, turnips, and white balsamic
Free-range Chicken with asparagus, warm potato salad, and natural chicken jus
Grilled Center Cut Filet Mignon with arugula potato purée, haricots verts, and wild mushroom jus
Additional Charge Per Person				5
Line-caught Wild Striped Bass with broccoli rabe, roasted root vegetables, and saffron beurre blanc
Balsamic-glazed Colorado Loin of Lamb with creamy polenta, ratatouille, and rosemary lamb jus
Additional Charge Per Person				5
Pan-seared Salmon with spinach barley, roasted bell peppers, and basil vinaigrette
Hanger Steak with mashed potatoes, asparagus, fried onions, and bordelaise sauce
dessert courses
Select One
Seasonal Fruit Tart with vanilla bean yogurt sorbet
Buttermilk Panna Cotta with autumn fruit compote & crispy phyllo
Warm Chocolate Cake with banana ice cream and brown butter caramel
Market Fresh Fruit with sorbet
Additional Charge Per Person				4
Michael’s Cookies in addition to dessert selection
Additional Charge Per Person				3
hors d’oeuvres
Tray-passed Hors d’oeuvres. Priced Per Person / Per Hour
Smoked Salmon Mousse with cucumber roundel and salmon caviar				4.50
Maine Crab Cake with tartar sauce				4.50
Wild Mushroom Turnover				4
Bacon-wrapped Enoki Mushroom with chive vinaigrette				4
Chicken Teriyaki Skewer with toasted sesame seeds				4.50
Chilled Spring Roll with marinated shrimp and pickled cucumber				4
Scallion Pancake with crème fraiche and american caviar				4
Beer-battered Shrimp with smoked tomato aioli				4.50
Ratatouille Spring Roll with sweet and spicy sauce				4
Seared Hudson Valley Foie Gras with mango chutney and brioche crouton				4.50
Panko-crusted Tuna with niçoise olive and tomato				4.50
Gravlax and Dill Sauce on Brioche Toast				4
Lobster Salad on Belgian Endive and Tobiko				4.50
Marinated Beef with wasabi cream on mini toast				4.50
Marinated Baby Rack of Lamb with mint pesto				6
hors d’oeuvres stations
Additional Charge
Fresh Vegetable Crudités with two dipping sauces				6
Filet Carving Station with parker house rolls				14
Additional Up-charge For Carver				75
Imported Cheese Display with walnut toast & assorted cracker				8.50
Jumbo Shrimp Cocktail Station				18
Seasonal Fresh Fruit with sweet dipping sauces				6
Mini Dessert Display with assorted pastries & confections				8.50
cheese
Bucheron, France bucheron was one of the first french goat cheeses exported to the u.s. it is aged 6-10 weeks and has a semi-firm, soft, flaky paste with a bloomy rind
Salva cremasco, Italy salva cremasco is a mature, compact and very white cheese with a dark rind. it is gentle, milky and herbaceous, with the slightest hint of a tangy finish. the washed rind gives an earthy flavor to this raw cow's milk cheese
Fromage de meaux, France produced by rouzaire of tournan-en-brie, fromage de meaux is thermalized, meaning pasteurized for a longer time at a lower temperature. it is very fruity sheep's milk cheese with a lovely mushroomy, truffly, spicy aftertaste
Tete de moine, Switzerland made of raw cow's milk, this semi-hard cheese has a dense texture and an intense fruity flavor. it is one of the stronger and sweeter of the swiss cheeses
Caruchon, France this sheepy twin of pont l'eveque has a similarly lightly washed rind with a creamy intensified paste. it is made in aveyron, a region famous for other delights such as roquefort
Jasper Hill Clothbound cheddar, Usa cabot produces these 35 pound clothbound wheels made from pasteurized cow's milk and delivers them to jasper hill farm for aging and maturation. the wheels are turned and brushed with melted lard weekly for 10-12 months. the resulting cheese offers layers of toasted nut, toffee and cooked fruits
Fourme d'ambert, France unpressed raw cow's milk curds are shaped into tall cylinders and placed in caves to ripen for two months. the result is a rich, velvety blue, with a balanced flavor and soft texture. its milky, gentle flavor and a pronounced spiciness

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