Appetizers

Ahi Tuna Tartare  Soy-Honey Sauce, Asian Salad, Wasabi Caviar, and crispy Wontons  13.00

Chilled Seafood Salad  Lobster, Shrimp and Jumbo Crab with Lemon Crème Fraiche and Avocado Cream  16.00

Caesar Salad  Crisp Romaine Lettuce, Aged Parmesan Cheese, and Garlic Sourdough Croutons   8.00

Hudson Valley Foie Gras  Citrus Brioche, Roasted Heirloom Apples and Vanilla Gastrique  16.00

Tomato Salad  Baby Arugula, White Balsamic Vinaigrette, and Point Reyes Blue Cheese  12.00

Assortment of Artisan Cheese accompanied with Toasted Fig and Anise Baguette  13.00

Seared Maine Diver Scallops  Frisee and Shitake Mushroom Salad tossed with warm Smoked Bacon Vinaigrette   13.00

Lobster Bisque  Maine Lobster and Crème Fraiche finished with Brandy   9.00

Farmers Salad  Field Greens, Cucumbers, Tomatoes and Radishes, Fiscalili Lionza, Icewine Vinaigrette, and Soft Cooked Egg   10.00

Entrees
All of our Steaks are cooked over our Oak-Fired Grill

Chateaubriand for Two  18-oz Tenderloin served with Béarnaise, Mashed Potatoes, and Sautéed Mushrooms   80.00

Oak-fired Rib-Eye  16-oz Rib-Eye with Horseradish Mashed Potatoes and Red Wine Butter   37.00

Yachtsman Filet Mignon  8-oz Filet with Mashed Potatoes and Red Wine Sauce   35.00

New York Strip Steak  12-oz Strip Steak with Peppercorn Brandy Sauce and Potato Gratin with Diamond White Cheddar  42.00

Lamb Two Ways  Boneless Rack of Lamb with Potato Pancake, Red Wine Braised Lamb, Warm Goat Cheese, and Merlot Reduction  32.00

Pan-seared Sea Bass  Jumbo Lump Crab and Spinach Ravioli, Citrus Butter, and Crustacean Sauce  35.00

Porterhouse  24-oz Center-cut Porterhouse with Fingerling Potatoes and Roasted Garlic Butter   44.00

Slow-roasted Prime Rib  12-oz Prime Rib with Savory Bread Pudding and Thyme-Garlic Jus   29.00

Roasted Poulet Rouge  Tender Chicken Breast with Smoked Fall Squash Gnocchi, Caramelized Salsify, and a Cranberry Chutney  29.00

Wild Mushroom Ravioli  Seared Trumpets Royale in a Sherry Mushroom Broth with Fiscalini Lionza Cheese  28.00

Side Dishes

Braised Brussel Sprouts with Smoked Nueske's Bacon Butter  8.00
Creamed Spinach with Parmesan Cheese   6.00
Sautéed Mushroom Caps with Sherry and Cabernet Wine Sauce   6.00
 

Menu as of January 2008
 

TIPS AND SNEAKY TRICKS