Hudson Valley foie gras with cherry compote, almonds & toasted brioche.

Warm fried beignet with Royal Osetra caviar & crème fraîche.

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

Braised artichokes with carrot, tomato & thyme.

Roasted veal sweetbreads with fennel cream & pan-fried potatoes.

Poached Maine lobster with shellfish vinaigrette, avocado, tomato & apples.

Soup of the day.

Heirloom tomatoes, arugula, radicchio & feta cheese with white balsamic & garlic vinaigrette.

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

Roasted chicken breast with sautéed spinach, roasted garlic & sauce Mistral.

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

Maine sea scallops with fingerling potatoes, Romanesco, corn & sauce crevettes.

Pan-roasted halibut with caponata, tapenade & blood orange marmalade.

Potato-wrapped grouper with haricot vert & sauce beurre rouge.

With roasted potatoes & seasonal vegetables.

Roasted duck with orange sauce & roasted potatoes.

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.

Pappardelle pasta with olives, eggplant, tomato, anchovy & olive oil.

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