F I R S T C O U R S E

Cognac Lobster Bisque with Chestnut Cream and Lobster/Corn Fritter

Sparkling Cider Glazed Bob White Quail with “Mistle Toe” Root Vegetable Salad and Warm Honey Mustard Vinaigrette

Hudson Valley Foie Gras Duo: Seared with Spiced Apple Compote, Cashew Butter and Gingerbread Tuile and Pâté with Banana Nut Bread and Red Currant Jam 

Pan Browned Nantucket Bay Scallops over Brussels Sprout Leaves with Virginia Ham, Cranberry Brown Butter and Oregon White Truffles

S E C O N D C O U R S E

Pan Seared John Dory on Horseradish/Potato Puréen with Green Bean/Salsify Medley and Meyer Lemon Sabayon

Wood Grilled Lamb Chop and Smoked Lamb “Mince Meat” Pie with Minted Peas/Carrots and Black Truffle Gravy

Roasted Prime Ribeye and Butter Poached Lobster, with Caramelized Cippolini Onions, Saged Parsnip Brûlée and Armagnac Reduction

Hunter Style Roasted Canadian Pheasant with Wild Mushrooms and Apple Smoked Bacon on Creamy Pecorino Polenta

* price is exclusive of beverages, tax and gratuity