TO START

• GLASS OF CHAMPAGNE

  J.P. Chenet, Blanc de Blancs, Brut, France

• AMUSE - BOUCHE

  Chef's selection

APPETIZER

• CRAB CAKES

  With jalapeño remoulade

• Tuna Tataki

  Tuna tataki garnished with seaweed salad ginger and wasabi sauce

• GRAVLAX

  In house cured wild Scottish salmon, served on mixed greens with a raspberry vinaigrette and fresh raspberries

• SQUASH BLOSSOMS WITH GOAT CHEESE

  Squash blossoms filled with goat cheese broiled in the oven, served with a tomato vinaigrette and herb mayonnaise

• TROPICAL WALDORF SALAD

  Mixed greens with fresh apples, celery, walnuts, grapes & mango, dressed with honey mustard

ENTREE

• 1 1/2 LB FLORIDA LOBSTER

  Baked Florida Lobster, stuffed with crab meat and served with broccolini, mashed potatoes with carrots & parmesan

• YELLOWTAIL WITH TOMATO-MANGO CONCASSE

  Yellowtail filet pan sautéed topped with tomato-mango concasse, served with wild rice & vegetables

• BLACK GROUPER “IMPERIAL”

  Black Grouper filet pan sautéed topped with crab cake & bernaise sauce, served with steamed asparagus & potato puff

• BEEF WELLINGTON

  Filet Mignon topped with foie gras of duck, sautéed mushrooms, onions and serrano ham, stuffed in a puff pastry, served on a green peppercorn sauce with vegetables & mashed potatoes with carrots & parmesan

• FILET MIGNON

  Tenderloin grilled to your request, served with a Béarnaise sauce, steamed broccoli & mashed potatoes with carrots & parmesan

• MALLARD CONFIT (Homemade)

  Roasted Hudson Valley Mallard duck leg confit, served on a burgundy sauce with dumpling ( knoedel ) & red cabbage, garnished with poached peach half & lingonberry marmalade

DESSERT

• APPLE STRUDEL

  with a chilled vanilla sauce and brandied cherries, a House Speciality not to be missed

• CHOCOLATE TRUFFLE TORTE

  Decadence with a drizzling of raspberry sauce

• CREME BRULEE

  Deep & inviting, a classic finish

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  Menus are subject to change due to seasonality and product availability