CHEF’S TASTING MENU $115
Twelve Smaller Portioned Courses
With Wine Pairings $185

MENU GASTRONOMIQUE $80
Selected from each Course
With Wine Pairings $125

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Wild Mushroom Veloute Herb Coulis, Palets de Cochon
with 2007 Martin Fierro Chardonnay/Torrontes, San Juan, Argentina

Leeks & Asparagus Terrine Carrot & Mesclun du Jardin
with 2006 Domaine Long-Depaquit Chablis, Burgundy, France

Cucumber-Mango Lobster Salad Mint, Yogurt-Creme Fraiche
with 2001 Pouilly-Fuisse, Burgundy, France

Hudson Valley Foie Gras Trio: Dodine, Torchon, Maui Pineapple
with 2004 Studert-Prum Riesling Kabinett, Mosel-Saar-Ruwer, Germany

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Day Boat Scallop Paire Asparagus, Morels, Preserve Lemon
with 2004 Saisons de Beauchene, Cotes du Rhone, France

Striped Bass "Roti" Ramps, Chanterelles, Cabernet Jus
with 2004 Macon Cruzille Les Avoueries, Bourgogne, France

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Niman Ranch Lamb "Five Cuts" Artichoke Arpege, Rosemary Garlic Jus
with 2002 Boncaillou Corbieres, Languedoc-Roussillon, France

Dry Aged Angus Sirloin Green Garlic Puree, Celery, Watercress, Au Poivre de Szechwan
with 2000 Chateau Richelieu, Fronsac-Bordeaux, France

Rosie Chicken and Squab Braised Onion, Baby Spinach, Fava Bean, Sake Jus
with 2005 Brandborg Pinot Noir, Umpqua Valley, Oregon

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Fromage Plate: Crottin, Pont L'Eveque, Fourme d'Ambert, Tete de Moine
with Smith Woodhouse Lodge Reserve Port, Portugal


"Cafe-Chocolat" Mudpie, Coffee Gelee, Irish Creme Baba

Apple Melange Cinnamon Beignet, Caramel Custard

Catalan Farms Strawberry Almond Flood Macaroon


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Vegetarian Menu & Theatre Menu Available On Request