Dinner
Menu
Appetizers
Salmon
Carpaccio
Herb
Vinaigrette 16
Saut�ed
Maryland Crab Cakes
Pomerey
Cognac Sauce 15
Chilled
Medallions of Lobster Tail
Honey
Mustard Sauce 18
Pan-Seared
Catskill Mountain Foie Gras
Truffle
Sauce 19
Escargots
Fresh
Herbs & Red Wine Sauce 12
Beluga
Caviar
Traditional
Garnishes 85
Saut�ed
Sea Scallops
Ginger
White Wine Butter Sauce 13
Oven-Roasted
South Carolina Quail
Port
wine Demi-Glace 12
Soups
& Salads
French
Onion Soup 8
Chef's
Daily Selection 9
Cit�
Signature Salad
Mesclun
Greens with Dijon Vinaigrette 10
Baby
Spinach Salad
Citrus
Vinaigrette 9
Boston
Bib Lettuce
Strawberry
Balsamic 10
Baby
Hearts of Romaine
Caesar
Dressing 9
Entrees
Pan-Seared
Grouper
Tomato
Confit and Saffron Shallot Sauce 27
Grilled
Pork Chop
Calvados
and Mustard Sauce 26
Seared
New York Strip
Boursin
Cheese and green Peppercorn Bordelaise 34
Mushroom
Risotto with Lobster & Sea Scallops
Brandy
Cream 35
Grilled
Norwegian Salmon
Celery
Champagne Sauce 26
Ch�teaubriand
(For Two)
Bearnaise
Sauce 65
Roasted
Rack of Colorado Lamb
Rosemary
Red Wine Reduction 29
Duet
of Beef Tenderloin & Lobster Tail
Sherry
Butter Market Price
Oven-Roasted
Breast of Pheasant
Port
Wine Shallot Sauce 29
Sauteed
Fillet of Flounder
Citrus
Herb Vinaigrette 26
Desserts
FFTableside
Flaming Desserts (For Two)
Bananas
Foster, Cherries Jubilee or Crepes Suzette 12
per person
Warm
Chocolate Truffle Cake
Caramel
Ice Cream 10
Cheese
Caramel Custard
Wild
Berry Coulis 9
Fresh
Seasonal Berries
Wtih
Mango Sorbet 10
Dark
Chocolate Turrine
Sun
Dried Cherry Sauce 9
Warm
Apple Tart
Cinnamon
Ice Cream & Caramel Sauce 9
Lemon
Tarlet
Creme
Fraiche and Strawberries 8
Selection
of Imported Cheeses
With
Fresh Fruit and Walnuts 14
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