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three course prix fixe

$68, With an Amuse Bouche At the Beginning of the meal, Champagne Gelée Served After the Second course, and Almond Pralines Served At the End

first course
Hirame Sashimi with olive oil and white soy sauce, sesame seeds and chives
Green, White & Wild Asparagus with hen egg and morel jus
Salad of Twenty Herbs with manchego, lemon and olive oil
second course
Poached Maine Lobster with fingerling potatoes & bacon in a smoked corn "chowder"				8 suppl.
Steamed Pacific Halibut with fiddle heads, fava beans and gingered pea broth
Organic Chicken "sous vide" with buttermilk, morels and potato moussline
Two Preparations of Veal braised shoulder and roasted loin with celery root purée, taggiasche olives and tomato confit
third course
Seasonal Fruit Salad the seasons ripest fruit with berry granite
Chocolate Hazelnut Cake with crème chantilly and caramel anglaise
Candied Walnut Tart with bourbon islands vanilla ice cream

with wine pairings add $10 per course

four course prix fixe

$98, With an Amuse Bouche At the Beginning of the meal, Champagne Galée After the Third Course and Almond Pralines Served At the End

first course
Fresh Mozzarella Bocconcini with three preparations of tomato and basil
Asparagus Cavatelli with morels and spring garlic
second course
Poached Maine Lobster with fingerling potatoes & bacon in a smoked corn "chowder"
Hot Smoked Salmon with mousseron mushrooms and vidalia onion "soubise"
Soft Shell Crab with pickled ramp remoulade and shaved vegetable salad
third course
Roasted Loin of Lamb with chick peas, fennel and sweet peppers
Organic Chicken "sous vide" with buttermilk, morels and potato mousseline
Steak House Sirloin with creamy spinach, potato gratin and crispy shallots
fourth course
Chocolate Hazelnut Cake with crème chantilly and caramel anglaise
Baked Alaska praline ice cream and crunchy chocolate pearls in a baked meringue shell
Deconstructed N.y Cheese Cheese Cake with berry compote and graham cracker crumble

with wine pairings add $10 per course

five course prix fixe

$88, With an Amuse Bouche At the Beginning of the meal, Champagne Gelee After the Fourth Course and Almond Pralines Served At the End

first course
Hirame Sashimi with olive oil and white soy sauce, sesame seeds and chives
Fresh Mozzarella Bocconcini with three preperations of tomato and basil
second course
Asparagus Cavatelli with morels and spring herb pistou
Green, White and Wild Asparagus with hen egg and morel jus
third course
Poached Maine Lobster with fingerling potatoes and bacon in a smoked corn "chowder"				5 suppl.
Hot Smoked Salmon with mousseron mushrooms and vidalia onion "soubise"
Steamed Pacific Halibut with fiddle heads, fava beans and smoked paprika
fourth course
Roasted Loin of Lamb with chick peas, fennel and sweet peppers
Two Preparations of Veal braised shoulder and roasted loin with celery root purée, taggiasche olives and tomato confit
fifth course
Selection of Artisinal Cheeses				15 suppl.
Chocolate Hazelnut Cake with crème chantilly and caramel anglaise
Deconstructed n.y. Cheese Cake with berry compote and graham cracker crumble

With Wine Pairings Add $10 Per Course, and a Chef's Six course Tasting Menu Available For $98

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