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Cocktail shrimp, cocktail sauce, salmon butter, foie gras mousse, blended wisconsin cheddar cheese, spinach mousseline, fig compote
Roasted mushroom, applewood bacon, mandarin oranges, Port wine onions, bacon vinaigrette
Parsnip and celery root soup, Okinawa purple sweet potatoes, crisp apples and truffle vinaigrette
Tender carnaroli rice with fresh lump crab and lobster broth
Layered and pressed serrano ham, mahon cheese, pickled peppers and lemon aioli
Seasonal selection of orange glazed carrots and kumquat chips over a pear parsnip filling with pistachio pesto , goat's cheese and tarragon vinegar reduction
Red wine poached pear, arugula, candied walnuts, herb yogurt and fig vinaigrette
Hudson valley foie gras served with pistachio, herb ricotta, cherry gastrique and house made olive oil cake
Tender hand cut filet of beef, demi, duchesse potatoes, asparagus, garlic tuile
Filet of beef, fresh crab, bearnaise sauce, duchess potatoes, asparagus, garlic tuile
Seared duck breast with a pear and parsnip puree, pistachio baklava, D'anjou duck demi and crispy lardo
Broiled and served with garlic mashed potatoes, seasonal vegetables and drawn butter
House made tortellini, wilted kale, wild mushrooms and hot truffle vinaigrette
Pork tenderloin with caramelized brussel sprouts, smashed white beans and a cherry bacon gastrique
A trio of petite filet, Maine lobster tail and duck breast
House made lobster roe fettuccini, dino kale and roasted purple cauliflower
Beluga lentils, carrot ginger puree with seared hearts of palm, macadamia croquant and a passion fruit dressing
Braised beef short rib, root vegetables with traditional gnocchi and rib jus
Chef's selection of seasonal cheese, mixed fruits and house made chocolates
House made vanilla ice cream, espresso
Selection of house made ice creams
Seasonal individual assorted desserts
Served with raspberries, encrusted in caramelized sugar
Traditional bread pudding infused with rich dark chocolate and kahlua liqueur. Served warm
House made vanilla bean ice cream, shot of espresso and frangelico liqueur
Fresh norwegian king salmon, lightly poached in white wine and served in pastry with an asparagus cream sauce, then topped with a poached egg and laced with fresh dill butter.
Thinly sliced turkey and ham, layered on egg battered sourdough, sweet mustard sauce, Swiss cheese and a cherry apple slaw
Select prime rib, dry-aged and slowly roasted to a tender perfection. served with creamed horseradish and au jus.
A briarwood specialty. prime rib and eggs benedict together to make a special sunday delight.
Fresh sauteed crabmeat, scallops, and shrimp, suspended in a cream sauce flavored with cheese and a hint of sherry wrapped into delicate french pancakes, topped with hollandaise
Three country fresh eggs gently whipped with cream until fluffy served with your choice of fillings: danish ham, swiss cheese, crisp bacon, sauteed onion, sauteed mushrooms, cheddar cheese, avocado or tomato.
Poached eggs, california avocados, and sliced tomatoes served atop toasted english muffins, glazed with hollandaise sauce and crowned with extra large gulf shrimp.
Poached eggs and imported ham atop english muffins glazed with a velvety hollandaise sauce
A black tea with a medium to full body taste. Hints of toast & honey
Hand-picked black tea, stirred with pieces of dried stone fruit and finished with hints of oil of bergamot and honey
A hand-picked caffeine free tea. Rosebuds, chamomile, corn flowers and orange peel.
Green raspberry leaves blended with red hibiscus and rosehips. Caffeine free
A wonderful green tea treat Bancha green tea with hints of pineapple and other tropical fruits.
Sweet, lemony leaves meld perfectly with the distinctive citrus flavor of fresh bergamot oil extracted from the rind of bergamot oranges.
Gunpowder green tea with peppermint.
Served warm, with clotted cream, jam and curd
Our Chef's selection of the day
Warm tartlets and a variety of tea sandwiches
An assortment of holiday desserts, petit fours, and refreshing fruit sorbet
Roasted mushroom, applewood bacon, mandarin oranges, Port wine onions, bacon vinaigrette
Parsnip and celery root soup over Okinawa purple sweet potatoes and crisp apples
Hand cut fries, truffle oil and parmesan cheese
Layered and pressed Serrano ham, Mahon cheese, pickled peppers and lemon aioli
Seasonal selection of caramelized carrots and fresh kumquats over a pear parsnip filling with crushed pistachio, goat's cheese and tarragon vinaigrette
Poached pear, arugula, candied walnuts, herb yogurt and fig vinaigrette