The Cellar

Petite Cassolette d'Escargots au Pastis

Delectable Snails and button mushrooms slowly cooked with Garlic and Pernod, served in a copper pot

Ten

Terrine de Foie de Canard Maison

The Chef's special preparation of Fresh Duck Liver and Black Truffle Terrine served with French Cornichons and Toast Points

Nine

Saumon Fumé Norvégien et sa Garniture traditionnelle

Norwegian Smoked Salmon served with its traditional Garnishes and Toast Points

Eleven

Le Bouquet de crevettes à la Rémoulade

Chilled Tiger Shrimps with a mildly spiced creamy rémoulade accented with Lemon and Capers

Thirteen

Les noix de coquilles Saint-Jacques grillés

Tender Sea Scallops off the Grill with a Roasted Butternut Squash Purée and Light Espresso Sauce

Fourteen

Emincées de canard aux pommes rôties

Thin Slices of Seasoned Duck Breast with Roasted Apples, Roquefort and Cumberland Sauce

Twelve

Assortiment de Fromages

Enjoy as an Hors d'Oeuvre or throughout dinner, we offer as assorted Cheese and Fruit plate.

Please consult your server for this evening's selections.

Sixteen

Foie Gras, mi-cuit

Seared Hudson Valley Foie Gras

Consult your server for this evening's preparation and availability.

Market Price

 

The Menu Item's and Prices are subject to change without notice