Appetizers
Buffalo Cheese Tasting
Burrata, Fior di Latte and Buffalo Mozzarella, Eggplant Caponata
Basil-Balsamic Olive Oil
Nova Scotia Lobster
White Asparagus with Morel Mushrooms, Cognac-Beurre Blanc
“10 Year Signature Dish”
Warm Wild Mushroom Tart
Tomato Concassée, Petite Salid, Tomato-Basil Vinaigrette
Prosciutto Di Parma
Thinly Sliced, with Black Mission Fig and Goat Cheese
Organic Olive Oil-Port Vinaigrette
Ahi Tuna Sashimi and Tartare
Avocado and Spicy Ponzu, Seaweed Salad, Soy Sauce
Heirloom Tomatoes
Brie Cheese Wrapped in Almond Phyllo Pine nuts
Aged Balsamic-Organic Olive Oil
Organic Baby Romaine Salad
White Anchovies, Parmesan Crostini, Creamy Caesar Dressing
Diver Sea Scallops
Seared with Sweet Bell Peppers and Capers, Chicken Jus
Hudson Valley Foie Gras
Seared and Terrine, Toasted Brioche and Cherry Sauce
Eggs in their Shells with Imperial Osetra Caviar
“15 Year Signature Appetizer”
Entrées
From The Sea
Dover Sole
Roasted on the Bone, with Meyer Lemon, Summer Truffle-White Corn Risotto, Lemon-Beurre Blanc
Scottish Salmon
Sautéed Loin with Sautéed Baby Spinach, Kalamata Olives and Capers, Citrus Vinaigrette
French Turbot
Seared Filet, Pommes de Terre Lyonnaise with Chanterelle Mushrooms, Champagne Emulsion
***
From The Farm
Gold Leaf Muscovy Duck with Exotic Spices
Confit of Turnips and Lemon with Foie Gras, Rhubarb Compote
Duck Jus
Pennsylvania Milk-Fed Veal
Caramelized on the Bone, Morel Mushroom, Fondue de Parmesan
White Polenta and Tender Baby Leeks
Australian Lamb
Roasted Rack, Dates with Goat Cheese and Lemon
Provencale Artichoke Galette, Basil-Lamb Reduction
Organic Nebraska Beef
Seared Rib Eye Cut, Au Poivre, Pancetta and Kalamata Olives-Potato Tart
Sautéed Mushrooms, Béarnaise Sauce
For the Cheese and Wine Lover
Red Wine Plate: Spanish Manchego, French Chaubier and Italian Taleggio
Port Wine Plate: Ossau-Iraty AOC Basque Sheep, Spanish Murcia al Vino Goat's Milk
Onetik Bleu des Basques Sheep's Milk
Cheese Plates Served with Chef Ressul’s Berry Marmalade, Nuts, Parisian Bread
And A Specially Selected Glass of Wine.
Also Available without Wine.
Sweet Indulgence
Grand Marnier Crème Brûlée
Tahitian Vanilla Ice Cream
Strawberry and Tahitian Vanilla Soufflé
Strawberry Jus
Warm Cherry-Almond Clafoutis
Lemon Crème Fraîche, Crème Anglaise
Valrhona Chocolate Cake Layered with Raspberry Mousse
Soft Multi-Layers, Raspberry Sorbet, Crème Anglaise Sauce
Banana Tarte Tatin
Meyers Rum Ice Cream and Caramel Sauce
Crème Fraîche Panna Cotta
Tahitian Vanilla and Organic Strawberries
Valrhona Chocolate Molten Cake
Almond Crème Sauce and Pistachio Ice Cream
Club XIX Tasting Menu
Amuse-Bouche
Egg in its Shell with Black River Osetra Caviar
Piper-Heidsieck, Cuvée Brut, Reims, N.V.
***
Jumbo White Asparagus
Morel Mushrooms, Cognac-Beurre Blanc
Melville Viognier, Santa Rita Mills, 2007
***
Heirloom Tomatoes
Burrata with Pine Nuts, Fresh Basil-Organic Olive Oil
Joseph Phelps Sauvignon Blanc, Napa Valley, 2006
***
French Turbot
Seared Filet with Baby Artichokes, Meyer Lemon-Champagne Emulsion
Sonoma Cutrer Chardonnay, Russian River Valley, 2007
***
Australian Lamb
Roast Rack, Sautéed Chanterelles, Truffle Lamb Jus
Chateau Franc LA Rose, St Emilion, 2003
***
Imported Cheese Selection
Smith-Woodhouse Port, Portugal, 1997
***
Grand Marnier Crème Brûlée
Tahitian Vanilla Ice Cream
Chateau Tertre du Lys d'Or, Sauternes, 2005
***
Mignardise
Chef de Cuisine - Ressul Rassallat
Pastry Chef - Amna Sheikh
General Manager - Stephane Clasquin
