Late Winter/Spring 2026
Starter: Choose 2 dishes
- Caviar tarte layered with sturgeon caviar, chopped egg, creme fraiche, chives, and house made Bellinis
- 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
- Jumbo shrimp cocktail with Haas avocado, spicy bloody Mary cocktail sauce – homemade wheat crackers
- One Italian veal and beef meatball, pan roasted and served with Mom’s marinara, Sicilian oregano grilled bruschetta for dipping
- Burrata salad with roasted butternut squash, chickpea, farmers market greens and arugula, curried sunflower seeds, aged cab sauv and virgin 1st press olive oil
- Maryland style lump crab cakes served with a remoulade sauce and field greens with lemon honey dressing
- Assorted pates – duck liver mousse, campagna and black truffle liver pates with Italian crisps, cornichon and chutney
- Antipasti plate with grilled eggplant, red bell peppers, radicchio, heirloom tomato, burrata, prosciutto, olives, figs,
- Crispy tempura shrimp and calamari platter with assorted dips
- Chinese style chicken or pork lettuce wraps – wok seared ground pork or chicken served warm with crispy wontons, toasted peanuts, scallions, blistered peppers, napa cabbage and iceberg lettuce wraps
Main Course: Choose 2 dishes
- Sous vide boneless leg of lamb, red wine garlic and rosemary reduction, sauteed asparagus and warm French bean salad
- 12 hour braised beef short ribs – organic grass fed beef short ribs braised in red wine, mushrooms, thyme, garlic and tomato
- Maryland blue fin crab stuffed wild salmon, roasted and served over Minnesota pecan wild rice, ginger butter sauce
- Farmers market peak of season vegetarian platter, crispy tofu, cous cous, green lentils, Swiss chard and roasted kale, and grilled eggplant – smokey tomato sauce
- Steamed New England lobster pot with lobster, corn, new potatoes, asparagus and drawn citrus butter
- Filet mignon with grilled prawns, roasted forest mushrooms and shallots, grilled zucchini with herbed potato puree
- Garlic herb crusted rack of Colorado lamb, roasted fingerling potatoes, steamed broccoli rabe, mustard sauce
- Day caught roast codfish, black truffle mushroom risotto with roasted red pepper butter – grilled asparagus
- Bone in blackened ribeye, chive-chili butter, stir-fried ginger carrots and French green beans – crispy fingerling potatoes
- NY Sirloin with sauteed forest mushrooms and shallots, glazed lemon ginger carrots and asparagus, crispy roasted potatoes
- Alaskan King crab legs, citrus garlic seasoning, drawn butter, hash browns, cole slaw and roasted carrots (market price)
- Salmon au Paupiette – wild king salmon baked in an envelope with butter, broccolini, capers, shallots, tarragon, Chardonnay – served over apricot couscous and almonds
- Long Island roast duck with a black fig and balsamic glaze, ginger lemon carrots and herbed organic wild rice with pecans
Dessert
- Warm Valrona chocolate souffles with crème anglaise sauce
- Six-layer dark chocolate cake, French vanilla ice cream and sliced strawberries|
- House made cookies and apricot rugalach platter, fresh picked raspberries, strawberries, blackberries and mint
- Pear and blueberry crumble, premium vanilla bean ice cream and dulce du leche
- Homemade cinnamon apple Galette, fresh whipped cream, caramel sauce and vanilla ice cream
- Brown sugar flambéed warm bananas foster, caramel and vanilla ice cream
- Italian Ricotta cheesecake with fresh strawberries
- Warm Tollhouse chocolate cookie sundae, chocolate gelato and warm chocolate sauce
- Fresh raspberry tarte with vanilla creme center on short crust