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DINNER
This is a sample menu, the menu changes frequently
FIRST COURSE
Oysters “Charlemagne” on the Half Shell
with Citrus Segments, Glazed with an Orange
Hollandaise and Finished with Caviar
Sliced Scottish Smoked Salmon
with Fingerling Potatoes, Chive Vinaigrette and Micro Greens
Maryland Crab Cake Club Car
with Mustard Cream Sauce
Cold Nantucket Lobster Salad
Citrus, Avocado and Mesclun Greens, with Lobster
Vinaigrette Sweet Corn and Potato Savories
Octopus in the Style of Bangkok
with Hot Peppers, Mint, Cilantro, Tiparos Fish Sauce,
Lime, Spring Onions and Tomato Concassée
Roasted Vegetable Terrine
with Basil Oil, Roasted Red Pepper Coulis
Steamed Littleneck Clams
with Truffles and Leeks
Broiled Sesame Eel
with Sweet Potato, Soy Sake Glaze, Jicama Salad
Braised Veal Cheeks
with Pancetta, Fine Mirepoix, Niçoise Olives and Mache
Sauteed Calf’s Brains
with Brown Butter, Lemon, Capers, Aged
Balsamic and Grilled French Bread
Seared NY State Duck Foie Gras
Deglazed with Madeira, Raspberry Vinegar
Toasted Crouton with Truffle Honey
Caviar with Stolichnaya Vodka
with Traditional Accompaniments and Warm Toast Points
Osetra
Beluga
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SOUPS
Freshly Made Soups, Please consult your Waiter…
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SALADS
Fresh Mixed Farm Lettuce
with Champagne Vinaigrette
Golden Beet Salad
with Red Endive, Mache, Great Hill Bleu and Port Wine Vinaigrette
Sliced Bartlett Farm Tomatoes
With Baby Arugula, Balsamic Vinaigrette and
Warm Potato Goat Cheese Roulade
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ENTREES
Pan Seared Cod
Sliced Vine Ripened Yellow Tomatoes, Lemon
Basil Sauce, Crispy Fried Maui Onions
Grilled Sushi Grade Tuna Steak
Drizzled With Roasted Pistachio Oil and 12
Year old Balsamic, Creamy Risotto
Fresh Maryland Soft-Shell Crabs
Sauteed, Brown Butter, Lemon and Roasted
Pine Nuts, with Spinach Risotto
Shannon’s Shrimp Scampi
Sauteed with Garlic, Shallots, Brandy, Vermouth, Mustard,
Tomato Concassée, served with Angel Hair Pasta
Tender Calamari Steak
Sauteed with Hot Peppers, Garlic, Lime and Coconut milk
Roasted Almond & Walnut Crusted Swordfish Club Car
Pecan Butter and Mascarpone Polenta
Fresh Lobster Sauté
Lobster Taken out of the Shell, Sauteed with Shallots, Flamed with Brandy,
Lobster Essence and Asparagus Truffle Ravioli
Milk-Fed Wisconsin Veal
Preparation of the Day - Price varies
Dry-Aged Center Cut Sirloin
Mixed Peppercorns, Grilled, Pinot Noir Reduction,
Smoked Portobello Mushroom, Savoyard Potato
Roast Rack of Colorado Lamb
Fresh Herbs, Honey Mustard Glaze, Minted Madeira Sauce
Pressed Veal Sweetbreads
“Grenobloise”, sauteed, Brown Butter, Lemon, Capers,
Tomato Concassée with Smashed Red Bliss Potatoes
Pan Roasted Free Range Chicken Breast
Baby Artichokes and Provencal Tomatoes, Fresh
Thyme jus, Toasted Italian Cous Cous
This is a sample menu, the menu changes frequently
Tom Proch – Chef de Cuisine
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