Spring 2008 Season

Starter
Wild Watercress Soup with stuffed Morel Mushroom
Equinox Farm Greens with Monterey Goat Cheese, roasted Cippolini Onions and White Balsamic
Rare Hawaiian Marlin with Fennel, Radish, Sesame and a Grapefruit Soy Emulsion
Locke Duart Salmon with English Peas, Vonnas Pancake and Mint
Sautéed Scottish Langoustine with Preserved Meyer Lemon Risotto
Traditional Tenderloin Beef Tartar with Quail Egg and Asparagus Soldiers
Seared La Bella Farms Foie Gras with Turnip Fondant and pressed Confit Chicken with Scallions

Main Courses
Chef’s Daily Choice of Fish
Olive Oil poached East Coast Halibut with Spring Vegetables, Green Grapes and Verjus
Rabbit, Lobster and Bacon Ballotine with Spring Garlic Croquette, Carrots and a Basil Jus
Sous Vide Duck Breast with Quinoa, Pickled Beets, Wild Ramps and an Orange Gastrique
Rack of Lamb with Ricotta Tortellini, Swiss Chard, Picholine Olives and Romesco
American Mishima Kobe Beef Strip Loin with local Cremini Mushrooms, Spinach and Gold Potato Confit
Châteaubriand for Two with slow cooked Onions, French Beans, Pont-Neuf and a tasting of Mustards

Desserts
Selections Nightly

Prix Fixe for three courses $105.00 per person
Chef Christopher Brooks Prix Fixe for four courses $125.00 per person
Sous Chef Arnaud Cotar Plus 20% Gratuity & 5% Tax

Chef's Vegetarian Suggestions
Starter
Asparagus and slow cooked Onion Tart with Chives and Garlic
Main Course
Ricotta Tortellini with Wild Ramps, Pepper Ragoût, Spinach and Morels

Simply Light
Maine Diver Scallops with Mushroom Broth and Tapioca Pearls
Organic Chicken Breast with Asparagus, New Potatoes and Citrus Dressing

A Menu For The Whole Table
Watercress Soup with steamed Scottish Salmon
Sautéed La Bella Farms Foie Gras with Rhubarb and Brioche
Seared Mishima Kobe Beef with Asparagus and Morels
Dutch Farmstead Cheese
Warm Crêpes with Blueberry and Lemon Verbena Sorbet

We would kindly ask for participation of the entire table and must discourage substitutions.
Prix Fixe for five courses $135.00 per person
Chef Christopher Brooks Prix Fixe with Wine Tasting $210.00 per person
Sous Chef Arnaud Cotar Plus 20% Gratuity & 5% Tax

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