Seared Hudson Valley foie gras atop brioche with candied pecans, roasted apples & Calvados demi-glace.

Warm blue cheese bread pudding, Pont-l’Évêque cheese, vanilla brown butter, 25-year-aged balsamic vinegar & currants.

Grilled sausage of whitefish, scallops, lobster & shrimp with beurre blanc.

Braised artichokes with carrot, tomato & thyme.

Rabbit pie with Parmesan & prosciutto crust.

Maine lobster with finely diced apple, avocado & tomato, dressed in aioli & served atop toasted brioche with mâche.

Soup of the day.

Mixed greens with foie gras au torchon, roasted apples & mushrooms, toasted pecans & apple cider vinaigrette.

Warm Mackenzie Creamery goat cheese, mixed field greens, poached pears & vanilla bean vinaigrette.

Roasted chicken with foie gras, chanterelles & truffles beneath puff pastry.

Dover sole with steamed new potatoes, green beans, butter, lemon & parsley. Prepared tableside.

Seared Maine sea scallops with roasted potatoes, apples, Brussels sprouts & Calvados cream sauce.

Roasted venison loin with almond spätzle, braised red cabbage & juniper demi-glace.

Potato-wrapped grouper with haricots verts & beurre rouge.

With roasted potatoes & seasonal vegetables.

Roasted pheasant breast with sweet potato purée, sautéed spinach & pheasant jus with Armagnac.

Pressed duck with blood sauce prepared tableside.

Horseradish-crusted salmon with cucumbers & crème fraîche.

Rabbit leg braised in Dijon mustard cream sauce with roasted potatoes & braised fennel.

Black pepper pappardelle with braised oxtail, roasted garlic demi-cream sauce & Bordeaux onions.

Portobello mushroom Napoleon with roasted red peppers, squash, zucchini, roasted cauliflower & red pepper coulis.