January Menu

AMUSE-BOUCHE

Duck Confit

with Arancini and Orange Sauce

 

FIRST COURSE

Chestnut Bisque

with Sherry, Crispy Sweetbreads, Onion Relish, and Pâte à Choux

 

SECOND COURSE

Winter Greenhouse Salad

with a Quiche of Maine Lobster and Dill

 

THIRD COURSE

Roasted Swordfish with Pappardelle

served with Winter Tomato and Garlic Preserve, and Capers

 

INTERMEZZO

Coconut and Lime Sorbet

 

FOURTH COURSE

Croque-Monsieur

with Cantal Cheese, Pork Belly, Mustard Velouté and Salted Honey

 

FIFTH COURSE

Steak Frites

with Burgundy Truffles and Béarnaise

 

SIXTH COURSE

Lemon Curd

with Vanilla Gâteau and Sweet Cream Gelato

 

SEVENTH COURSE

Select Cheeses

with Dried Cherry Gelée and Pine Nut Cluster