First Course | Second Course | Dessert | Prix Fixe | Sunday Brunch

SECOND COURSES

 
FEDELINI WITH SHRIMP & LOCAL TOMATOES 30.
MARJORAM, OLIVE OIL & TOASTED GARLIC
 
BARBECUED CANADIAN "STUCK" SWORDFISH, SMOKED LEEKS 38.
SWEET CORN, ZUCCHINI & CRANBERRY BEAN SUCCOTASH
 
ROASTED MONTAUK STRIPED BASS 38.
LOCAL LITTLE NECK CLAM, CORN, MUSHROOM & POTATO STEW
 
LOCAL SEA SCALLOPS, SCALLION & COCONUT MILK BROTH 37.
WAX BEANS, HEARTS OF PALM, BABY CAULIFLOWER & SHITAKES
 
GRILLED BIG EYE TUNA STEAK, BALSAMIC & BASIL VINAIGRETTE 40.
LOCAL VEGETABLE TART PROVENCAL, OLIVE & PEPPER TAPENADE
 
CRYSTAL VALLEY NATURAL PENNSYLVANIA CHICKEN 30.
TRUFFLED CREAMED BABY SPINACH, CURRIED BABY CARROTS
 
GRILLED MILK FED VEAL CHOP WITH RED WINE JUS 46.
BALSAM FARM FINGERLING POTATOES, SAUTEED BABY SPINACH
 
ROASTED RACK OF FREE RANGE LAMB WITH DIJON & BRIOCHE 44.
WILD MUSHROOMS, ROMANO BEANS & LOCAL PEACH CHUTNEY
 

GRILLED 18OZ PRIME BONE IN RIB EYE STEAK 46.
GRILLED ASPARAGUS, POTATO GRATIN & BONE MARROW JUS

 

 

SUMMER 2010