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Grilled octopus, served with baby artichoke in dijon vinaigrette
Grilled sardines over baby arugula salad
Serrano ham with manchego & seasonal tomato salad
Tri-color greens with apples, avocados, cucumber and melted montrachet cheese
Spanish onion soup topped with gruyere cheese croutons
Seafood broth with orata, clams, mussels & shrimp
Maine lobster bisque
Vegetable soup with potatoes, white beans, collard greens, sliced lamb sausage & serrano ham
Fresh anchovy fillets marinated in leek vinaigrette, on mini-baguette
Traditional french pate with french green beans, cornichons, on paysan bread
Snails with herbed butter, on mini-baguette
Red & gold beets, goat cheese, walnuts, oregano's vinaigrette, on raisin pecan baguette
Flavorful, natural ham, slowly cured in the cool mountain air of spain
Spanish smooth, mild and delicate hand-made and aged three months
Legendary ham from iberico pigs
French triple cream cow's milk
Spicy cured, dry, spanish sausage
Milanos vegetarian-fed diet. Dry pork sausage with fennel
Spanish semi soft soaked in red wine
French firm with a nutty tang cow's milk
Penne in olive nicoise tomato sauce topped with goat cheese
Grilled chicken in mustard sauce, grilled vegetables in a sauvignon lime & oregano sauce
Duck leg confit & pan seared duck breast with herbed liquor reduction, sweet potato gratin & roasted fennel
Veal escalope in champagne mushroom sauce with potato gratin & spinach
Shell steak in green pepper sauce with parmesan truffle matchstick frites
Maine lobster tail & filet mignon with potato gratin & oregano béarnaise sauce
Your choice of burger with merguez patty
Your choice of burger topped with foie gras
Fresh daurade sea bass, in a lemon caper sauce with carrots
Atlantic salmon covered with serrano ham over vegetable ratatouille
Duck, mussels, clams, calamari, scallops & shrimp, with rice & green peppers, red peppers green beans, sweet peas, garlic, onions, spanish saffron & spices
Herb crusted rack of lamb with mashed potatoes & spinach
Mussels, clams, calamari & scallops, with squid ink rice, jerez & green peppers, red peppers, green beans, sweet peas, garlic, onions, Spanish saffron, black olives & spices
12 oysters, 6 shrimps, 6 clams, 2 king crab legs
24 oysters,12 shrimp, 12 clams, 4 king crab legs, 1 lobster
Mussels steamed in aromatic pastis, & white wine
Pan seared hudson valley foie gras over apricot