Due to availability of seasonal ingredients, actual menu items may vary. We also feature a variety of nightly specials.
This is a sample menu
APPETIZERS
Oysters
on the half shell with shallot mignonette or cocktail sauce
Smoked salmon
horseradish crème fraiche
Butternut Squash Ravioilis
brown butter sauce, parmesan, fried sage
Escargots Masion
garlic, hazelnuts, parsley, Pernod butter sauce
Tuna Sashimi
soy dipping sauce, wasabi, pickled ginger
Roasted Beet Salad
Vt. Goat cheese, spiced walnuts, arugula, oranges
Sliced tomatoes and Maple Brook Farm mozzarella
basil pesto
Grilled Asparagus
prosciutto, Taleggio cheese, poached egg, vinaigrette
Sautéed Spanish Octopus
anchovies, olives, tomatoes, potatoes, capers
Steamed Mussels
white wine, smoked bacon, garlic, lemon, touch of cream
Steak Tartare
seasoned to perfection, grilled bread
Pork and Leek Potstickers
soy dipping sauce
Classic French baked onion soup
with swiss and gruyere cheese
Caesar salad for two
prepared tableside
Soup du Jour
nightly creation by our chef
Artisanal Cheese Board
Fig Jam
ENTRÉES
Veal Schnitzel
lightly breaded, lemon herb butter, veal jus, served with spaetzle
Roasted Long Island Duckling
Grand Marnier sauce, toasted almonds, served with farro pilaf
Roasted Statler Chicken Breast
glazed with cheddar cheese, white wine mushroom sauce with herbs, served with Parmesan cheese risotto
Venison and Duck Breast Medallions
lingonberry peppercorn sauce, with spaetzle
Australian Roasted Rack of Lamb
brushed with Dijon apricot mustard, crusted with pistachio, panko and Parmesan, minted lamb jus, garlic mashed potatoes
Veal Sweetbreads
pan sautéed with shiitake mushroom, bacon, garlic confit and Dijon mustard sauce, served with roesti potatoes
Grilled New York Sirloin
au poivre sauce, with garlic pommes frites
Filet Mignon
cranberry, bacon, garlic confit, merlot sauce, roesti potatoes
Whole Dover Sole
garlic capers, shallots white wine butter sauce, served with roesti potatoes
Striped Bass Filet
Hazelnut Brown Butter Sauce with Capers, Served with Butternut Squash Raviolis
Parmesan Crusted Halibut
Olive Oil Poached Grape Tomatoes, Garlic Chips, Basil Pesto, Served with Parmesan Cheese Risotto
Grilled Swordfish
Glazed with Garlic Butter, Served on a Bed of Roasted Fingerling Potatoes, Mushrooms and Shallots, Drizzled with Nicoise Vinaigrette
DESSERT
MATTERHORN
Wilcox Vanilla Ice cream rolled in crushed candied hazelnuts topped with toblerone hot fudge and whipped cream
CARROT CAKE
Jack Daniels cream cheese icing.
VANILLA CHEESECAKE
Fresh Strawberry sauce
BANANAS CHANTECLEER
Warm bananas in caramel rum sauce over vanilla ice cream
APPLE AND MARSCAPONE STRUDEL
Wilcox vanilla ice crem
SORBET TRIO
mango, lemon and raspberry