Smoked ducking breast with frisee salad, walnuts, black Mission figs and sherry vinegar dressing.
Terrine of Hudson Valley foie gras "au torchon", with fig jam, frisee, apple and cranberry salad and toasted homemade brioche.
Chilled asparagus salad with creamy Dijon vinaigrette and a smoked salmon devilled egg.
Fricassee of oysters stewed with applewood bacon, leeks and potatoes.
Pan seared jumbo sea scallop with pumpkin raviolis, sauteed spinach and sage beurre blanc.
Cassolette of snails and wild mushrooms provencale.
Salad of Belgian endives with apples, walnuts and roquefort.
Caesar salad.
French onion soup gratineed with Swiss emmenthal.
Cream of lobster bisque.
Pan roasted "berkshire farms heritage" pork chop with roasted brussels sprouts sweet potato hash and pommery mustard sauce.
Butternut squash risotto with Maine lobster, shrimp and scallops.
Wild mushroom, artichoke and spinach open ravioli with a mushroom truffle jus.
Alsatian style sauerkraut with smoked meats, sausages and potatoes.
Trout almondine.
Filet mignon with peppercorn sauce and parmesan truffle fries.
With straw potatoes.
Roasted breast of free range chicken with a wild mushrooms and apple brioche pudding, broccolini and calvados cream sauce.
Sauteeed calf liver with caramelized onions, apple wood smoked bacon and mashed potatoes.
Calf's sweetbread sauteeed crispy, served with a truffle demi-glace.
Sauteeed medallions of cervena venison "forestiere" (fingerling potatoes, wild mushrooms and sauce poivrade).
Roasted filet cut table side with bearnaise sauce and assorted vegetables.
Served with haricots verts, tomato, potato, hard boiled egg and herb sauce.
With sweet potato fries.
Served with caramelized onion and a sherry vinegar sauce.
Served with toasted pain de campagne.
Monkfish, shrimps, bay scallops and lobster sauce.
Served with capers and lemon butter.
Tossed with olive oil, garlic, sun-dried tomato, kalamata olives, mushrooms and arugula.
Served with a green mixed salad.
Filled with seafood in lobster sauce.
Served over herb roasted vegetables with basil sauce.
With spiced pecans, dried cranberries, crumbled goat cheese and sherry vinegar dressing.
Steamed with garlic butter and white wine sauce.
Tossed in a peppercorn sauce, served with vegetables.
With Jasmine rice and Dijon mustard sauce.
With applewood bacon and spiced pecans.
Served with dried fruits.
Quartet of homemade sorbets served in a crispy cookie shell.
A warm apple and almond tart served with vanilla ice cream.
A frozen dessert with candied fruits, raisins, praline, grand marnier and myers rum.
Mixed berries served with raspberry sorbet, raspberry sauce and sabayon.
A twenty 9 year favorite: chocolate and grand marnier mousse cake.