Menu
FIRST COURSE
Salad of Petite Greens —
Choose Buttermilk Dressing, Rosehip or Balsamic Vinaigrette
Eggplant Soup —
Goat Cheese, Tomato and Basil Ravioli
Clam and Pea Fricassee —
Razor Clam, Cockles and Little Neck Clams with Snow Peas and Pea Shoots in a Tarragon Broth
Spring Vegetable Tart —
Blanched and Crisp Seasonal Vegetables, White Mushrooms, Hazelnut Oil and Orange Zest
Duck Cannelloni —
Duck Confit, Trumpet Royale Mushrooms and Sautéed Spinach with Star Anise Jus
Salad of Bibb Lettuce —
Toasted Almonds, Grapes, and Spiced Yogurt Cream
MAIN COURSE
Pan Seared Porgy Fillet —
Red Pepper, Zucchini and Israeli Cous Cous with Bouillabaisse Sauce
Lavender and Dijon Crusted Halibut —
Asparagus, Fingerling Potatoes and Lavender Jus
Roasted Cod —
Cannellini Beans, Artichokes, Chorizo and Garlic in Artichoke Broth
Seared Long Island Duck Breast —
Turnips, Savoy Cabbage, Rhubarb and Rhubarb-Duck Jus
Pan Roasted Chicken Breast —
Spring Onions, Tomato Confit and Chicken-Earl Grey Jus
Roasted Lamb Loin —
Braised Escarole, Raisin and Pinenut Tart with Lamb Sauce
Grilled Rib Eye —
Caramelized Cipollini Onions, Oyster Mushroom, Bulghar Wheat and Red Wine Sauce
DESSERTS
Raspberry Tart
Fromage Blanc and Basil Sorbet
Roasted Pineapple
Coconut Frangipane and Coconut Sorbet
Fresh Citrus Salad
Grapefruit Gelee, Caramel Ice Cream
Chocolate Mousse
Chocolate Ganache, Praline and Coffee Ice Cream
Lime Meringue
Lemon Curd, Fresh Berries and Pineapple Reduction