Lunch Menu
Appetizers
| Soup |
| Chef's Selection |
| 5 |
| Roasted Beet and Mache Salad |
| Chevre, Fine Herbs, Walnut Vinaigrette |
| 6 |
| Mixed Green Salad |
| Parmigiano Reggiano, Cabernet Vinaigrette |
| 6 |
| Baby Spinach and Mushroom Quiche |
| Cave Aged Gruyere, Petite Salad |
| 8 |
| Pecan Crusted Baked Brie |
| Poached Pear and Raisin Chutney, Balsamic Drizzle |
| 8 |
| Apple Wood Smoked Salmon |
| Poached Quail Egg, Pomme Gaufrettes, Crème Fraiche |
| 9 |
| Petite Croque Madame |
| Toasted Brioche, Westphalian Ham, Gruyere, Fried Quail Egg |
| 8 |
Entrées
| Red Wine Risotto |
| Grilled Asparagus, Wild Mushrooms, Parmigiano Reggiano |
| 11 |
| Chicken Breast Fricassee |
| Braised Leeks, Vegetable Barley |
| 13 |
| Skate Wing Meuniere |
| Wild Rice Blend, Haricot Vert Almondine |
| 16 |
| Slow Baked Salmon |
| CousCous Risotto, Asparagus and Pommeray Beurre Blanc |
| 13 |
| Medallions of Pork Tenderloin |
| Roasted Fingerling Potato, Balsamic Onions, Pork Demi |
| 13 |
| Slow Roasted Ratatouille |
| Fresh Vegetables, Tomato, Garlic, Served with Organic Quinoa |
| 15 |
| Braised Veal Short Ribs |
| Garlic Whipped Potato, Wild Mushrooms, Natural Sauce |
| 14 |
Lunch Tasting Menu
**Three Course Tasting Menu**
| One choice from each course |
| 20 |
**First Course**
| Soup |
| Chef's Selection |
| Roasted Beet and Mache Salad |
| Chevre, Fine Herbs, Walnut Vinaigrette |
| Red Wine Risotto |
| Grilled Asparagus, Wild Mushrooms, Parmigiano Reggiano |
**Second Course**
| Baby Spinach and Mushroom Quiche |
| Cave Aged Gruyere, Petite Salad |
| Chicken Breast Fricassee |
| Braised Leeks, Vegetable Barley |
| Slow Baked Salmon |
| CousCous Risotto, Asparagus and Pommeray Beurre Blanc |
**Dessert**
| Caramel Cashew Cheesecake |
| Cinnamon Whipped Cream |
| Fresh Berry Napoleon |
| Chambord Pastry Cream |
| Pumpkin Pecan Bread Pudding |
| Maple Syrup Ice Cream |
Dinner Menu
Appetizers
| Soup |
| Chef's Selection |
| 8 |
| Roasted Beet and Mache Salad |
| Chevre, Fine Herbs, Walnut Vinaigrette |
| 9 |
| Village Green Salad |
| Westphalian Ham, Parmigiano Reggiano, Cabernet Vinaigrette |
| 12 |
| Warm White Truffle Custard |
| Frisee, Bacon Lardons, Lemon Truffle Vinaigrette |
| 12 |
| Wild Mushroom Gnocchi |
| Butternut Squash, Sage Beurre Noisette, Pine Nuts |
| 12 |
| Pecan Crusted Baked Brie |
| Poached Pear and Raisin Chutney, Vinegar Reduction |
| 13 |
| Pan Seared Diver Sea Scallops |
| Cauliflower Puree, Fire Roasted Tomato and Pepper Coulis |
| 16 |
| Sesame Lump Crab Napoleon |
| Ginger, Crispy Wontons, Seafood Beignet, Wasabi Aioli |
| 16 |
| Seared Hudson Valley Foie Gras |
| Blood Orange French toast, Chocolate Balsamic Drizzle |
| 18 |
Entrées
| Slow Roasted Ratatouille |
| Fresh Vegetable, Tomato, Garlic and xvoo, Served with Organic Quinoa |
| 24 |
| Pan Seared Chilean Sea Bass |
| Purple Potatoes, Swiss Chard, Cockles, White Wine Garlic Broth with Saffron |
| 34 |
| Skate Wing Meuniere |
| Wild Rice Blend, Haricot Vert Almondine, Lemon and Toasted Capers |
| 28 |
| Slow Baked Salmon |
| Israeli CousCous Risotto, Lemon Scented Asparagus, Pommeray Beurre Blanc |
| 27 |
| Diver Scallop and Prawn |
| Hand Cut Parpadella Pasta, Spicy Tomato and Shrimp Broth |
| 32 |
| Rosemary Lamb Shank |
| Roasted Root Vegetable Bubble and Squeak Natural Jus |
| 30 |
| Simply Grilled Filet Mignon |
| Garlic Whipped Potato, Tobacco Onions, Asparagus Maytag Blue Cheese Butter |
| 32 |
| Braised Veal Short Ribs |
| Red Wine Risotto, Wild Mushrooms, Frizzled Leeks, Natural Sauce |
| 32 |
| Pan Roasted Chicken Breast Fricassee |
| Braised Leeks, Vegetable Barley |
| 26 |
Dinner Tasting Menu
**Five Course Tasting Menu**
| One choice from each course |
| 55 |
**First Course**
| Roasted Beet and Mache Salad |
| Chevre, Fine Herbs, Walnut Vinaigrette |
| Village Green Salad |
| Westphalian Ham, Parmigiano Reggiano, Cabernet Vinaigrette |
| Sesame Lump Crab Napoleon |
| Ginger Vinaigrette, Crispy Wontons |
| Pecan Crusted Baked Brie |
| Poached Pear and Raisin Chutney, Vinegar Reduction |
**Second Course**
| Soup |
| Chef's Selection |
| Wild Mushroom Gnocchi |
| Butternut Squash, Sage Beurre Noisette, Pine Nuts |
| Seared Hudson Valley Foie Gras |
| Blood Orange French Toast, Chocolate Drizzle ($7 Supplement) |
| Seafood Beignets |
| Crispy Vegetable Slaw, Wasabi Aioli |
**Third Course**
| Seared Diver Sea Scallops |
| Cauliflower Puree, Fire Roasted Tomato and Pepper Coulis |
| Slow Baked Salmon |
| CousCous Risotto, Asparagus and Pommeray Beurre Blanc |
| Pan Roasted Chilean Sea Bass |
| Cockles, White Wine Garlic Broth with Saffron ($10 Supplement) |
| Skate Wing Meuniere |
| Wild Rice Blend, Haricot Vert Almondine |
**Fourth Course**
| Simply Grilled Filet Mignon |
| Garlic Whipped Potato, Maytag Blue Cheese Butter |
| Medallions of Pork Tenderloin |
| Roasted Fingerling Potato, Balsamic Onions, Pork Demi |
| Pan Roasted Chicken Breast Fricassee |
| Braised Leeks, Vegetable Barley |
| Braised Veal Short Ribs |
| Red Wine Risotto, Wild Mushrooms, Natural Sauce |
**Dessert**
| Caramel Cashew Cheesecake |
| Cinnamon Whipped Cream |
| Fresh Berry Napoleon |
| Chambord Pastry Cream |
| Banana Walnut Bread Pudding |
| Maple Ice Cream |
| Warm Chocolate Cake |
| Vanilla Ice Cream, Fresh Berries ($4 Supplement) |
Dessert Menu
Dessert
| Fresh Berry Napoleon |
| Flaky Puff Pastry, Chambord Pastry Cream |
| Warm Chocolate Cake |
| Vanilla Ice Cream, Fresh Berries |
| Caramel Cashew Cheesecake |
| Cinnamon Whipped Cream |
| Neapolitan Crème Brûlée |
| Vanilla, Chocolate, Strawberry |
| Banana Walnut Bread Pudding |
| Vermont Maple Syrup Ice Cream |
| Lunch 6 / Dinner 9 |
Beverages
| American Style Coffee |
| 3 |
| Open Box Tea |
| 3.5 |
| Espresso |
| 3.5 |
| Double Espresso |
| 4.5 |
| Cappuccino |
| 4.5 |