Mothers Day Menu

Menu revised May 8, 2008
Menu subject to change

Light Items

ROASTED PORCINI MUSHROOM SOUP
GARNISHED WITH BLACK TRUFFLE CRÈME FRAÎCHE
10.50

TRADITIONAL LOBSTER BISQUE
SERVED WITH LOCAL WHITE CORN
11.50

GARDEN SALAD WITH SPRING VEGETABLES
CHAMPAGNE VINAIGRETTE
10.00

BABY WILD ARUGULA SALAD WITH SHROPSHIRE CHEESE
PEAR JULIENNE, CANDIED PECANS, BALSAMIC VINAIGRETTE
13.50

HOUSE CURED SALMON GRAVLAX AND ASPARAGUS SALAD
WHITE AND GREEN ASPARAGUS, SAUCE MOUSSELINE
16.00

MAINE LOBSTER STRUDEL
FRESH LOBSTER AND ASSORTED MUSHROOMS
IN FILO DOUGH WITH COGNAC LOBSTER SAUCE
19.00

MACARONI AND CHEESE, A’S STYLE
COMTE CHEESE, EMINCE OF BLACK TRUFFLES AND WHITE TRUFFLE OIL
13.50

HUDSON VALLEY FOIE GRAS DUO
HOUSE MADE TERRINE WITH FRESH FIGS COMPOTE
AND SAUTÉED WITH SHALLOTS AND RED CABBAGE
25.00

ENTRÉE

VEGETARIAN OFFERING
SPINACH GNOCCHI WITH TOMATO COULIS, WILD MUSHROOMS,
CELERY ROOT MOUSSELINE AND SWISS CHARD GRATIN
20.00

EGG BENEDICT AND FRESH OREGON BAY SHRIMP
BASIL HOLLANDAISE AND YUKON HASH BROWNS
19.50

PAN ROASTED LOCAL WILD SEA BASS
RIESLING WINE SAUCE, POTATOES BOULANGERE, CHIROZO

25.50

FILET OF KING SALMON “WELLINGTON”
BORDELAISE SAUCE, BELUGA LENTILS AND SEA BEANS
24.50

FRESH SEAFOOD “PAELLA”
SAFFRON RICE AND SPANISH CHORIZO
19.50

KOBE BEEF BURGER
SERVED TRADITIONAL STYLE WITH TRUFFLE FRIES
18.50

 GRILLED LAMB CHOPS AND LAMB SAUSAGE
BELL PEPPER COUSCOUS AND HARISSA JUS
22.00

PAN SEARED MEYER FARM PRIME BEEF TENDERLOIN
GORGONZOLA CREAM SAUCE, GRATIN DAUPHINOIS AND HERBS SPÄETZLE
32.00

FRESH LOCAL STRAWBERRY SHORTCAKE
MERINGUE AND STRAWBERRY COULIS
9.50

TRIO OF HOUSE MADE ICE CREAM
MACAROON, CONE AND TUILE
9.50

DARK, WHITE, AND MILK CHOCOLATE BARS
PRALINE CRUNCH, PASSION FRUIT COULIS AND CARAMEL SAUCE
9.50