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appetizers
Soup of the Day please ask your server for the daily selection				10
Butter's Homemade Charcuterie Plate fennel salami, duck mortadella, chicken sausage and chicken liver on toast				16
Cavatappi Pasta With Spicy Lamb Sausage yellow tomato sauce				12
Heirloom Tomato Salad house made ricotta with black olives, lemon and fresh oregano				17
Brown Sugar Glazed Pork Belly grilled zucchini, scallions and fresh mint				19
Romaine Salad basil pesto, light caesar dressing				12
Blackened Dry Diver Sea Scallops grilled local corn, cutting celery and lemon				21
Seared Hudson Valley Foie Gras sauteed rhubarb, cardoons and blood orange marmalade				21
Soft Shell Crabs scotch bonnet chili and pickled kirby salsa				21
Ceviche of Long Island Fluke "fino verde" basil, fresh lime and serrano chilies				16
Cherry tomato, Yellow Cucumber and Galia Melon Salad brined goat cheese				15
entrees
Crispy Hudson Valley Duck Breast grilled local frisee, fried kelasae onions and fresh gooseberry jam				30
Oven-roasted All-natural Chicken Breast grilled scallions, romesco sauce, dandelion greens				27
Seared Wild Salmon summer pea and onion ragout black mint and olive oil				28
Olive Oil-poached Florida Grouper braised baby carrots and beets with coriander and chervil butter				28
Seared Colorado Rack of Lamb fairy tale eggplant with artichoke hearts, local zucchini and slow-cooked lemon				36
Homemade Nettle and Saffron Ravioli mascarpone cheese, poached farm egg, crispy shallots				20
Seared prime, Dry-aged Creekstone Farms Strip Steak sauteed lamb's quarter and watercress, sage potatoes and sauce gribiche				39
Florida Shrimp "a la plancha" grilled cherry lane farms asparagus and roasted parsnips with a walnut grappa salsa				34
sides
Grilled Baby Zucchini with crispy squash blossoms and paf				7
Baked Great White Northern Beans with garlic and titan				6
Crispy Local Okra with jalapeno easter egg radish salsa				7
desserts
Raspberry Beignets vanilla dipping sauce				10
Warm Carrot Cake candied walnuts and mexican cinnamon ice cream				12
Dark Chocolate Torte homemade dulce de leche, chestnut honey ice cream				12
Fresh Blackberry and Huckleberry Crisp buttermilk ice cream				12
Caramelized Peach Upside Down Cake homemade ricotta, toasted coriander and lemon verbena				12
Ice Cream and Sorbet please ask your server for daily selection				10
Cheese and Fruit Plate please ask your server for daily selection				14
sample chocolate flavors
Signature flavor: Butter Rum Caramel lightly salted dark rum caramel inside a dark chocolate shell
Signature Flavor Green Tea japanese matcha in a milk chocolate shell
Spice cinnamon, vanilla and a hint of mexican chili with dark chocolate
Cappuccino espresso ganache in a white chocolate shell with cocoa nibs
Coconut Black Tea black tea infused ganache in a milk chocolate shell
Honey Chamomile chamomile and honey ganache with local bee pollen
Passion Fruit Caramel passion fruit enrobed in a white chocolate shell
Apricot Pate de Fruit With Cashew Butter encased in a milk chocolate shell
drinks
Butter Martini svedka citron vodka, pama pomegranate liqueur, cointreau and a splash of pineapple				14
Fresh Grape Crush ciroc vodka, muddled grapes, fritsch gruner, simple syrup, and a splash of soda				14
Elderflower Spritzer riesling, st. germain elderflower liqueur, and sparkling water				14
Spring Champagne Mist champagne, fresh mint and rosemary infusion				14
&Quot;spicy" Margarita patron silver, tamarind puree, cointreau and fresh lime juice with chili-salted rim				14
Fig Fusion makers mark, fig puree and a splash of cognac				14
Kiwi Caipirosca fresh muddled kiwi, leblon cachaca, sugar and lime juice				14
Tangerine Martini clementine vodka, honey tangerine juice and fresh lemon				14
Sandeman 40 year				35
Jurancon Domaine Cauhape 05 france				15
Quady Winery "elysium" Black Muscat madera, california 2007				11
Mission Hill Riesling icewine, "five vineyards" okanagan valley, british columbia 2006				15
&Quot;oremus" Tokaji Aszu "5 puttonyos", hungry 2000				15
Chenin Blanc "chateau de fesles" 05 bernard germain, bonnezeaux, france				16
Dulce Monastrell olivaris jumilla spain 03				15
Moscato D'asti cascinetta, vietti italy 06				15
Inniskillin Ice Wine cabernet franc, canada 2006				20
Grappa de Pinot Grigio clear creek distillery, oregon				15
Remy Martin vsop				12
Xo				40
Courvoisier vs				15
Xo				35
Martell vsop				20
Xo				25
Hennessy vs				12
Xo				40
Paradis				65
Warres otima 20 year				15
Sandeman 20 year				16
Moscato D'asti elio perrone, sourgal 06				15
Muscat, Beaumes de venise, Jaboulet "le chant de griolles" france 05				12
Wild Hibiscus Cheer raspberry vodka, cognac, hibiscus infusion and a splash of rose				14

christmas eve menu

appetizers
Organic Chicken Pot Pie with marsala and roasted root vegetables
Razor Clam Chowder with applewood bacon and blue potatoes
Cavatappi Pasta with spicy lamb sausage and yellow tomato sauce
Fennel and Endive Salad with fresh tangerine and marcona almonds
Local Elk Sausage with cranberry beans and black truffle
Crispy Shrimp with roasted garlic and salsify
House Made Foie Gras terrine, Toasted Brioche
Dandelion, Braeburn Apple and Warmed Local "bianca" Cheese Salad
Prime Beef Carpaccio with capers, parsley and crispy oyster mushrooms
entrees
Roasted Hudson Valley Duck Thigh Stuffed with chanterelle mushrooms, lemon thyme and sunchokes
Potato- Crusted Wild Salmon with braised red cabbage and salmon roe
&Quot;blanquette" of Milk-fed Veal with crosnes, hen-of-the-wood mushrooms and truffle
Seared Local Venison Chops with roasted brussels sprouts and shaved foie gras
Bitter Green and Herb Ravioli with shaved parmesan
Grilled Sea Scallops with mustard greens, crispy pork belly and dry sherry
desserts
White Chocolate Pot de Creme with caramelized quince and toasted almonds
Warm Gingerbread Cake with nutmeg ice cream
Dark Chocolate Cake with mascarpone cream
Baked Apple Tart with salted caramel glaze
Assorted Cheese and Fruit Plate

new year's eve 2009 $95

Champagne toast, Amuse Bouche

Hudson Valley Duck Terrine with fresh juniper and cognac mustard
Mushroom consommé with roasted chanterelle mushrooms and truffle butter bruschetta
Raw Tuna with fresh fennel, celery hearts and bagna cauda sauce
Mâche Salad with crispy beets, toasted hazelnut dressing
Roasted Sea Scallops with bacon and tiny beech mushrooms
Warm White Asparagus with truffle dressing and crispy brioche
Braised Veal Cheek with romanesco cauliflower and fresh pomegranate
House-cured Wild Salmon, salmon Roe with watercress, horseradish
Prime Filet of Beef "wellington", Tiny Fingerling Potatoes and Dry Marsala
Striped Bass with a persillade crust, roasted hen-of-the-wood mushrooms, lemon
Organic Stuffed Chicken with braised artichoke hearts "barigoule", sunchokes and white balsamic
Roasted Parsnip Ravioli with parmesan and crispy brussels sprout leaves
Fresh Raspberries with grand marnier cream and crispy meringue
Toasted Pistachio Tart with frangipane
Warm Chocolate Cake with caramelized bananas, cocoa nibs and fromage blanc sorbet
Assorted Cheese and Fruit Plate

new year’s eve 2009 $150

Champagne toast, Amuse Bouche

Endive and Radicchio Salad with toasted hazelnut dressing
Raw Tuna with american caviar, celery hearts and lamb’s lettuce
Maine Lobster with riesling vinaigrette, peeled grapes
&Quot;tarte flambée" - Crispy Tart with crispy bacon, crème fraiche and fines herbes
Grilled House Made pork, Fennel and Chili Flake Sausage with black "beluga" lentils
Roasted Sea Scallops with hen-of–the-wood mushrooms, bone marrow
Seared Hudson Valley Foie Gras with gingerbread and granny smith apple
Warm White Asparagus with truffle dressing and crispy brioche
Prime Filet Beef "wellington", Tiny Fingerling potatoes, marsala, Black Truffle Jus
Jerusalem Artichoke Agnolotti with crosnes, shaved aged provolone
Roasted Branzino Stuffed with lemon slices with crispy prosciutto and fresh pomegranate
Organic Stuffed Chicken with braised artichoke hearts "barigoule", sunchokes and white balsamic
Fresh Raspberries with grand marnier cream and crispy meringue
Warm Chocolate Cake with salted caramel, cocoa nibs and fromage blanc sorbet
Roasted Hazelnut Tart with frangipane and lemon
Assorted Cheese and Fruit Plate

new years eve 2010

early dining $95
Seating time: 5:30-7:30 pm. Guests Are Welcome to Keep Their Table 2 Hours From Their Designated Reservation time. a Special 4 Course Pre-fixe Dinner Plus a Champagne Toast
dining & festivities in the great room $150
Seating time: 830-10pm. a Special 4 Course Pre-fixe Dinner Plus a Magnum of moet, Open Bar From 10pm-2am, Televised Ball dropping, a Live Dj & Party Favors
dining & soirée in the birch room $300
Minimum of 6 Persons Per Reservation Required For Banquette Seating. seating time: 9:00pm. a Special 4 Course Pre-fixe Dinner Plus a Magnum of moet, Open Bar From 10pm-2am, Televised Ball dropping, a Live Dj & Party Favors
birch room soirée $125
Begins At 10pm, Open Bar From 10pm-2am, Stationary Hors d’oeuvres, Televised Ball dropping, a Live Dj & Party Favors

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