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Louis XVI Menu : Appetizers |
| English Green Pea and Split Pea Veloute | $10.00 | |
| Black Truffle and Corn Soup | $10.00 | |
| Bisque of Maine Lobster | $10.00 | |
| Belgian Endive Salad | $10.00 | Roasted red beets, caviar cream |
| Baby Arugula | $12.00 | And french string bean salad, tomato coulis shaved pecorino cheese |
| Brie De France | $12.00 | green and red grape terrine, bartless pear coulis Bouquet of greens, walnut dressing |
| House Hickory Smoked Salmon | $14.00 | Celery root, black truffle, baby salad |
| Maine Lobster | $24.00 | Mango, baby arugula, mizzuna salad, confit sweet red pepper, balsamic jus |
| Hand Cut Yellowfin Tuna Tartare | $14.00 | Three caviars, potato chip |
| Jumbo Lump Crabmeat | $23.00 | Artichoke, tomato salad tarragon coulis, cumin tuile |
| Herb Crusted | $24.00 | Open ravioli of half lobster porcini-tomato fondu, fine herbs infusion |
| Terrine of Hudson | $23.00 | Valley duck foie gras, raisin brioche toast |
| Caspian Sea Special | $15.00 | Reserve osetra caviar |
| Pan Seared Yellowfin Tuna | $15.00 | Relish of fruit and vegetable balsamic jus |
| Burgundy Escargot | $14.00 | Basil-garlic butter, feuillette toast |
| Sauteed Hudson Valley | $25.00 | Duck foie gras, cranberry sauce pumpkin compote, salad of baby greens |
Louis XVI Menu : Main Course Selections |
| Lightly Smoked Codfish | $24.00 | Braised oven ripe tomatoes black olive nicoise, saffron jus |
| Atlantic Salmon Pan | $25.00 | Roasted on crispy skin, gulf prawn bok choy, cauliflower-caper emulsion |
| Red Snapper Crispy Potato Shell | $32.00 | Leek fricassee aged balsamic-port reduction |
| Seared Diver Sea | $29.00 | Scallops wrapped in bacon yellow chanterelle mushrooms, salsify, spinach jus |
| Butter Poached Shelled | $48.00 | Whole maine lobster lemongrass lobster jus consomme, vegetable pearls |
| Roasted Organic Chicken | $22.00 | Orange-peppercorn flavor fricassee of autumn baby vegetables |
| Roasted Boneless Long | $26.00 | Island duckling, grilled breast apple-calvados sauce, potatoes paillasson |
| Braised Pulled Suckling Pig | $27.00 | Horseradish mousseline xeres vinegar reduction |
| Braised Tender Veal Cheeks | $29.00 | Melee of mushrooms home made herb-parmesan noodle, madeira reduction |
* Disclaimer: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.