Lunch Menu
Appetizers
| Soup |
| Chef's Selection |
| 5 |
| Mixed Green Salad |
| Parmigiano Reggiano, Cabernet Vinaigrette |
| 6 |
| Watercress Salad |
| Roasted Beets, Maytag Blue, Blood Oranges |
| 6 |
| Walnut Crusted Baked Brie |
| Poached Pear and Raisin Chutney, Balsamic Drizzle |
| 8 |
| Stuffed Zucchini Blossom Tempura |
| Herbed Chèvre, Saffron Aioli |
| 10 |
| Pâté de Campagne |
| Country Duck Pate, Applewood Bacon, Traditional Garnish |
| 10 |
| Lump Crab and Shrimp Spring Roll |
| Glass Noodle and Vegetable Salad |
| 12 |
Entrées
| Broccoli and Cheddar Quiche |
| Spring Greens and Vegetables |
| 12 |
| Lightly Charred Octopus |
| White Bean Ragout, Tomato Confit, Pesto Broth |
| 13 |
| Crispy Sautéed Branzino |
| Spring Vegetable Succotash, Sauce Vert |
| 16 |
| Slow Baked Salmon |
| CousCous Risotto, Asparagus and Pommeray Beurre Blanc |
| 13 |
| Organic Grass Fed NY Strip |
| Pebble Potato Hash, Broccolini Red Wine Demi Glace |
| 18 |
| Bacon Wrapped Pork Tenderloin |
| Okinawa Sweet Potato Puree, Balsamic Onions Pork Demi-Glace |
| 14 |
| Pan Roasted Chicken Breast |
| Wild Rice Blend, Grilled Endive, Peperonata |
| 12 |
Lunch Tasting Menu
**Three Course Tasting Menu**
| One choice from each course |
| 20 |
**First Course**
| Soup |
| Chef's Selection |
| Mixed Greens Salad |
| Parmigiano Reggiano, Cabernet Vinaigrette |
| Walnut Crusted Baked Brie |
| Poached Pear and Raisin Chutney, Balsamic Drizzle |
**Second Course**
| Broccoli and Cheddar Quiche |
| Spring Greens |
| Pan Roasted Organic Chicken Breast |
| Wild Rice Blend, Grilled Endive, Peperonata |
| Slow Baked Salmon |
| CousCous Risotto, Asparagus and Pommeray Beurre Blanc |
**Dessert**
| Caramel Cashew Cheesecake |
| Vanilla Whipped Cream |
| Wild Blueberry Frangipane |
| Toasted Almonds |
| Reisling Poached Pear |
| Strawberry Honey Sorbet |
Dinner Menu
Appetizers
| Soup |
| Chef's Selection |
| 8 |
| Watercress Salad |
| Roasted Beet, Maytag Blue, Blood Oranges |
| 10 |
| Village Green Salad |
| Westphalian Ham, Parmigiano Reggiano, Cabernet Vinaigrette |
| 12 |
| Walnut Crusted Baked Brie |
| Poached Pear and Raisin Chutney, Vinegar Reduction |
| 13 |
| Stuffed Zucchini Blossom Tempura |
| Herbed Chèvre, Spring Greens, Saffron Aioli |
| 14 |
| Wagyu Beef Carpaccio |
| Parmigiano, Arugula, Lemon Truffle Vinaigrette |
| 14 |
| Pâté de Campagne |
| Country Duck Pate, Applewood Bacon, Traditional Garnish |
| 14 |
| Lump Crab and Shrimp Spring Roll |
| Glass Noodle and Vegetable Salad |
| 16 |
| Pan Seared Diver Scallops |
| Petite Pois Puree, Lotus Root Chips, Preserved Lemon Vinaigrette |
| 18 |
Entrées
| House Made Pasta Primavera |
| Garden Vegetables, Parmagiano Reggiano, Garlic and xvoo |
| 26 |
| Crispy Sautéed Branzino |
| Spring Vegetable Succotash, Sauce Vert |
| 32 |
| Florida Grouper Veronique |
| Red Grapes Braised in Champagne Grilled Fennel, Rice Pilaf |
| 34 |
| Slow Baked Salmon |
| Israeli Cous Cous, Lemon Scented Asparagus, Pommeray Beurre Blanc |
| 27 |
| Lightly Charred Octopus |
| White Bean Ragout, Tomato Confit, Pesto Broth |
| 28 |
| Bacon Wrapped Pork Tenderloin |
| Okinawa Sweet Potato Puree, Balsamic Onions Pork Demi-Glace |
| 29 |
| Organic Grass Fed NY Strip |
| Pebble Potato Hash, Broccolini Red Wine Demi Glace |
| 36 |
| Veal Oscar |
| Lump Crab, Asparagus, Sauce Béarnaise |
| 38 |
| Poussin Sotto Mattone |
| Baby Chicken Cooked under a Brick Wild Rice Blend, Grilled Endive, Tri Color Peperonata |
| 28 |
Dinner Tasting Menu
**Five Course Tasting Menu**
| One choice from each course |
| 60 |
**First Course**
| Watercress Salad |
| Roasted Beets, Maytag Blue, Blood Oranges |
| Village Green Salad |
| Westphalian Ham, Parmigiano Reggiano, Cabernet Vinaigrette |
| Stuffed Zucchini Blossom Tempura |
| Herbed Chevre, Spring Greens, Saffron Aioli |
| Wagyu Beef Carpaccio |
| Parmigiano, Arugula, Lemon Truffle Vinaigrette |
**Second Course**
| Soup |
| Chef's Selection |
| Pâté de Campagne |
| Applewood Bacon, Traditional Garnish |
| Lump Crab Spring Roll |
| Glass Noodle and Vegetable Salad |
| Walnut Crusted Baked Brie |
| Poached Pear and Raisin Chutney, Vinegar Reduction |
**Third Course**
| Lightly Charred Octopus |
| White Bean Ragout, Tomato Confit, Pesto Broth |
| Slow Baked Salmon |
| Israeli CousCous, Asparagus and Pommeray Beurre Blanc |
| Crispy Sautéed Branzino |
| Spring Vegetable Succotash, Sauce Vert |
| Florida Grouper Veronique |
| Braised Red Grapes, Grilled Fennel, Rice Pilaf |
**Fourth Course**
| Organic Grass Fed NY Strip |
| Pebble Potato Hash, Broccolini |
| Bacon Wrapped Pork Tenderloin |
| Okinawa Sweet Potato Puree, Balsamic Onions |
| Poussin Sotto Matton |
| Wild Rice Blend, Grilled Endive, Tri Color Peperonata |
| Veal Oscar |
| Lump Crab, Asparagus, Sauce Béarnaise |
**Dessert**
| Wild Blueberry Frangipane |
| Toasted Almonds |
| Caramel Cashew Cheesecake |
| Vanilla Whipped Cream |
| Riesling Poached Pear |
| Strawberry Honey Sorbet |
| Warm German Chocolate Cake |
| Kirshwasser Ice Cream ($4 Supplement) |
Dessert Menu
Dessert
| Wild Blueberry Frangipane |
| Toasted Almonds and Whipped Cream |
| Warm German Chocolate Cake |
| Sour Cherry Sauce, Kirshwasser Ice Cream |
| Riesling Poached Pear |
| Anglaise Sauce, Strawberry Honey Sorbet |
| Caramel Cashew Chessecake |
| Vanilla Bean Whipped Cream |
| Lunch 6 / Dinner 9 |
| Baked Alaska Du Jour |
| Vanilla Génoise, Meringue Flambéed Table Side |
| 12 |
Beverages
| American Style Coffee |
| 3 |
| Open Box Tea |
| 3.5 |
| Espresso |
| 3.5 |
| Double Espresso |
| 4.5 |
| Cappuccino |
| 4.5 |