Starter: Choose 2 dishes
- Caviar pie made with sturgeon caviar, chopped hard boiled egg, creme fraiche, chives, and house made bellinis
- Carpaccio of salmon with tomato gazpacho vinaigrette, roasted beets and frisée salad
- Assorted hand rolled Mediterranean style sushi platter with selected items (smoked salmon / tuna / salmon / crab / uni)
- 12 hour sous vide pork belly, pan seared – glazed and served over stir-fried faro with edamame
- Antipasti plate with grilled eggplant, red bell peppers, grilled prawns, radicchio, heirloom tomato, burrata, prosciutto, olives, figs,
- Jumbo shrimp cocktail with haas avocado, spicy bloody mary cocktail sauce – homemade wheat crackers
- Dozen shucked fresh oysters – pacific / Atlantic and Canadian with shallot red wine mignonette, lemon horseradish and homemade wheat crackers
- Union square market greens salad with bibb lettuce, heirloom tomatoes, chives, pan fried breaded goat cheese
- Assorted pates – duck liver mousse, campagna and black truffle liver pates with Italian crisps, cornichon and chutney
- Poached Maine lobster salad on roasted beets, grilled asparagus, citrus lemon and champagne vinaigrette
- Fettuccine con fungi porcini – northern Italian style dried porcini mushrooms braised in vegetable stock, shallots, cream, and aged pecorino Romano cheese
- Sous-vide warm leek salad with radicchio, mache, arugula, cashel bleu cheese lemon chive vinaigrette and toasted cashews
- Chopped iceberg wedge, eggs, bacon lardons, tomatoes, sweet vidalia onions, croutons, point reyes blue cheese crumbles
- Fettuccine carbonara – sauteed shallots, guanciale, organic egg yolk and grated 24 month aged pecorino Romano.
- Italian veal and beef polpettis, pan roasted and served with mom’s marinara, Sicilian oregano grilled bruschetta for dipping
- Arancini di riso – crisp mozzarella stuffed arancini rice balls, lightly pan fried and served with a pomodoro basil dipping sauce
- Maryland style lump crab cakes served with a remoulade sauce and field greens with lemon honey dressing
Main Dish
- Vegan beech mushroom “sea scallops” pan seared in extra virgin olive oil with roasted garlic and chive over polenta with cashew cheese and sun-dried tomato (vegan)
- Roast traditional organic free range chicken roasted brussels sprouts, steamed asparagus, whipped garlic potatoes
- Grilled garlic crusted rack of Colorado lamb, roasted Yukon gold potatoes, steamed broccoli rabe, mustard sauce
- Macadamia crusted swordfish steaks over creamy polenta with tangerine basil butter sauce and grilled asparagus
- Steakhouse burger – prime aged ground sirloin burger patty, kaiser roll, special sauce, tempura onion rings
- Salmon au paupiette – wild caught king salmon “au paupiotte baked in an envelope with butter, broccolini, capers, shallots, tarragon, chardonnay – served over Turkish apricot couscous and almonds
- Sous vide boneless leg of lamb with a red wine garlic and rosemary reduction, sauteed asparagus and warm French bean salad
- Natural veal rib chop – citrus, garlic herb marinade, pan roasted, roasted forest mushrooms – over blue cheese potato gratin
- Maryland blue fin crab stuffed wild salmon – roasted and served over Minnesota pecan wild rice, ginger butter sauce
- Filet mignon with bordelaise sauce, roasted forest mushrooms and shallots, grilled zucchini with herbed potato puree
- Farmers market peak of season vegetarian platter with crispy tofu, cous cous, green lentils, Swiss chard and roasted kale, and grilled eggplant – smokey tomato sauce
- Pan roasted Chilean black sea bass, sweet corn fricassee, spinach, tomato butter
- Pan seared day caught codfish, black truffle mushroom risotto with roasted red pepper butter – grilled asparagus
- Blackened 12 oz ribeye steak with a chive-chili butter, stir-fried ginger carrots and French green beans – crispy fingerling potatoes
- New York strip steak with truffle butter, glazed lemon ginger carrots and asparagus, crispy roasted potatoes
Dessert: Choose 1 dish
- 6 – layer dark chocolate cake with French vanilla ice cream and sliced strawberries
- Brown sugar baked warm bananas foster with caramel and vanilla ice cream
- House made cookies and apricot rugalach platter with fresh picked raspberries, strawberries, blackberries and mint
- Apple and brandy soaked raisin strudel with whipped cream, caramel and fresh berries
- Homemade pumpkin pie with cinnamon whipped cream, caramel dulce du leche and vanilla ice cream
- Pear and blueberry crumble with premium vanilla bean ice cream and dulce du leche
- Warm dark chocolate pecan cookie sundae with chocolate gelato and warm chocolate sauce
- Homemade cinnamon apple galette with fresh whipped cream, caramel sauce and vanilla ice cream