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Breakfast, Luncheon, Canapés, Dinner, Dessert * Breakfast Continental: Fresh Fruit Juice and Fresh Fruit Bowl, Basket of Breakfast Breads, Coffee, Tea, Hot Chocolate or Milk
Granola, Dry Cereal or Irish Oatmeal Seasonal Berries with Yogurt Fresh Fruit Smoothie or Mango Lassi Blantyre Breakfast Plate with Eggs any style, Bacon, Wild Mushrooms, Turkey Hash and Toast Traditional Eggs Benedict with English Muffin and Asparagus Three Egg Omelet with Roasted Pepper Ragoût, Swiss Cheese and Soft Herb Oil A Pot of Scrambled Egg Whites with Tomato Confit, Baby Spinach, Mushrooms, Basil Cottage Cheese and Toast Soldiers Maine Lobster, Smoked Salmon and Leek Tart topped with Scrambled Eggs and a Pea Truffle Dressing Classic French Toast with Devon Cream, Mixed Fruit Compote and Local Maple Syrup Trio of Whole Wheat Lemon Berry Pancakes with Local Maple Syrup (Strawberry - Raspberry - Blueberry) House Smoked Salmon with Cream Cheese, Toasted Bagel and Salsa Verdi Choice of Apple Smoked Bacon, Country Sausage or Irish Bacon ^top Luncheon Gazpacho with Avocado Salsa Grilled Lemon Thyme Chicken Breast with Baby Greens, Peppers, Olives, Feta Cheese, Aged Balsamic and a Spring Carrot Sauce Lemon Tart with seasonal Berries Grilled Vegetable Timbale with Monterey Goat's Cheese and Basil Dressing Seared Wild Salmon with a Ginger, Scallion and Shiitake Mushroom Brandade, Asparagus and a Vermouth Lime Sauce Chocolate Shortbread with Orange Sauce Leek, Truffle and Potato Soup Herb crusted Diver Scallops with local Greens, Fava Beans, Baby Beets, Shallots and an Aged Sherry Dressing Honey Lavender roasted Fruits with sweetened Mascarpone Cannoli Chilled Maine Lobster with Asian Vegetable and Noodle Salad, Pink Grapefruit and a Citrus and Cilantro Juice Medallions of Angus Beef with crispy Potato, roasted Vegetables and a Red Wine Sauce Almond Tuiles with Raspberry Sorbet and Vanilla Sabayon ^top Canapés Vegetarian Warm Brie and Saffron Pastries Sweet Onion and Parmesan Tartlets Roquefort, Walnut and Goats Cheese Sables Crispy Shiitake Mushroom and Somen Noodle Rolls Potato Confit with Red Pepper Parfait and Caramelized Shallots Herb Marinated Eggplant and Roasted Tomato on Peasant Bread Soft Rice Paper and Vegetable Rolls with Miso and Ponzu Sauce Seafood Spicy Smoked Salmon on Pumpernickel Crisps Crab and Scallion Cakes with a Chili & Lime Glaze Caramelized Sea Bass with Leeks and Pepper Ragout Seared Scallops with Sweet Onion and Mango Relish Grilled Shrimp with Mustard and Chive Cream on Toasted Potato Bread Marinated Vietnamese Style Squid on Rice Bread Croutons Herb Crusted Ahi Tuna with Tobikko Caviar and Wasabi Meat and Fowl Rillettes of Muscovy Duck on Herb Crostini Grilled Lamb on Rosemary Focaccia with Spicy Salsa Squab Liver Parfait on Toasted Brioche with Crispy Shallots Seared Angus Tenderloin of Beef with Smoked Tomato Chutney Slices of Chicken filled with Green Herbs and Sun Dried Tomato Aïoli Spring Rolls of Duck Confit and Portabella Mushrooms with Cilantro Beef Tartare and Vermont Cheddar on Garlic Toast with Pepper Sauce Specialties A Variety of Sushi Rolls Herb Crusted Baked Oysters Whole Wheat Blini with Russian Ossetra Caviar Grilled Loin of Rabbit with Tomato Chutney and Tarragon Seared Marinated Breast of Duck with Figs and Reduced Port Lobster Medallions with Shiitake Mushroom Salad on Basil Crostini ^top Dinner Appetizers Hot or Cold Tomato Soup with Basil Flan and Parmesan Tuile* Local Sweet Corn Broth with Lobster Dumplings Chilled English Pea Soup with poached Quail Eggs and Fennel Truffle Salad* Equinox Farms Greens with Tomato Confit, Asparagus and a Balsamic Dressing* Feuillet? of Wild Mushrooms with Baby Spinach and Petite Vegetables* Maine Scallops with Vanilla poached Citrus Salad, Upland Cress and Cr?me Fra?che House smoked Salmon with Baby Asparagus, Fingerling Potatoes and a Wasabi Sauce Maine Lobster Salad with Baby Beets, Scallions and an Emulsion Dressing Chilled Maine Lobster with Avocado Timbale, Cucumber, Mango Pur?e and Verbena Ice Seared Halibut with Green Herb Risotto, Parmesan Crisp and a Truffle Dressing Local Squab Breast with crispy Potato, roasted Shallots and a Foie Gras Sauce House cured Duck Breast Salad with pickled Cherries, Avocado and Lemon Warm Duck Confit Cake with Vonnas Pancake and a Leek Dressing Home smoked Lamb Loin with Pink Grapefruit, M?che Salad and Asian Vegetables *Vegetarian Appetizer Entrees Roasted Eggplant Timbale with Tomato Fondue, Asparagus and a Chive Sauce* Blue Moon Mushroom Tart with Shallot Confit, Baby Vegetables and a Basil Artichoke Emulsion* Seared Halibut with smoked Onion, Spinach and Artichoke Tart with Basil Sauce Seared Wild Salmon with Spinach, Wild Mushrooms and a Cumin scented Lobster Sauce Pan seared Artic Char with a Fennel and Crab Brandade, Asparagus and Saffron Sauce Pan roasted Sea Bass with Haricot Vert, Pepper Confit, Proven?al Polenta and an Olive Sauce Roasted Guinea Hen Breast with Spring Vegetables and a Lemon Thyme Sauce Loin of Veal with Swiss Cheese and Cauliflower Gratin, Asparagus and a Truffle Sauce Roasted Rack of Lamb with Garlic Flan, Tomato Fondue, braised Fennel and an Olive Sauce Roasted Rack of Lamb with Herb crusted Goats Cheese, Spinach, Peppers, Fondant Potatoes and a Natural Jus Boneless carved Rib Steak with wilted Watercress, Spinach, roasted Potatoes and a Bordelaise Sauce Pan roasted Tenderloin of Beef with Wild Mushrooms, Potato Gratin and a Madeira Jus Roasted Sirloin of Beef with Crispy Potato Cake, French Beans, Baby Carrots and a Red Wine Sauce *Vegetarian Entree ^top Dessert Chilled Summer Fruit Soup with Blackberry Sorbet and a dash of Champagne Lemon Tart with Raspberry Pur?e Brandy Snaps with sweetened Mascarpone and caramelized Fruits Poached Peaches with Raspberry Cream and Cookies Poached Pear with Honey Cream and Lavender Ice Cream Shortcake with Mixed Berries and Crème Legéire Tarte Tatin with Vanilla Ice Cream and Caramel Sauce Warm Orange Pound Cake with White Chocolate Ice Cream and an Orange Syrup Chocolate Cake with Coffee Mousse and an Orange Ragoût Warm Chocolate Tart with Triple Cream Ice Cream and a Chocolate Sauce Dark Chocolate Marquise with Raspberries and a Hazelnut Sauce Farm House Cheeses with Walnut Bread and Apple Tart ^top ~ Chef Christopher Brooks ~ Sous Chef Arnaud Cotar *To ensure the menu page(s) print properly, please click in the body of the page text before choosing the print option.