STARTERS
MEDLEY OF ATLANTIC SALMON FROM NOVA SCOTIA
Home made smoked, gravad style, aspic in jellied broth, raw in ceviche, rillettes pot
TERRINE OF HUDSON VALLEY MULARD DUCK FOIE GRAS
"Lorette" Salad (celeriac, beetroots, lamb lettuce)
CEVICHE OF DIVER SCALLOPS WITH TEXAS CHILI SPICES
Avocado & mango guacamoles, lime & cilantro flavored
VIRGINIA «PROSCIUTTO CRUDO» FROM CITTERIO HOUSE
Lemon/cantaloupe sherbet enhanced with candied green peppercorns
STEWED FENNEL IN LATE HARVEST RIESLING
Crispy bacon titbits & Parmesan tuiles
HUDSON VALLEY MULARD DUCK SOUP WITH FOIE GRAS
Steamed in ravioli wrap upon an original idea of my friend Joe Shanghaï
«4MINUTES» STEAMED MAINE LOBSTER WITH CAVIAR
Yukon gold potato & greens salad
«BLUE POINT OYSTERS» FRITTERS ON THE SHELL
Mushrooms & spinach mash, Pale rusty beer sabayon
«MY OWN RECIPE» OF NEW ENGLAND CLAM CHOWDER
Clam stock with Sherry wine, lemon syllabub
GAME & VENISON PIE WITH ZINFANDEL SAUCE
Puff pastry crust, field mix baby lettuce with walnuts & apples
BROILED «AMERICAN STYLE" FARM RAISED QUAIL
The genuine romaine salad « Cesar » style
DAME EDNA LEWIS CORN MEAL CRUMBED CRAB CAKE CREOLE STYLE
Served on an aragula salad tossed with diced beetroot, celeriac, pecan nuts & mimosa egg
FISHERMAN’S CATCHES
SEMI-BROILED SALMON STEACK SERVED IN HIS OWN STOCK WITH NOILLY DRY
White veggies & mushrooms julienne, quinoa risotto
ROASTED ROLL OF WILDCATFISH CRUSTED WITH CORN MEAL « CAJUN STYLE »
Petite jambalaya with shellfish & crayfish
PAN SAUTED JUMBO PRAWNS «MATAGRINGO» SPICES
Yukon gold potato mash with mixed vegetables brunoise
“SESAME & CANDIED GINGER COATED” SNACKED STEACK OF RED TUNA
3 colours sweet peppers & sweet onion salad
CUTTLE FISH & DIVER SCALLOPS « BLACK TIE » STYLE
Squid ink “pappardelle” noodles, sweet piquillo pepper
«4MINUTES» ROASTED MAINE LOBSTER
California Virgin Olive Oil "no butter" garlic, asparagus & porcini “vialone nano” risotto
CHARBROILED FILET OF POMPANO WITH PETITES HERBS
Walnut oil sabayon & spring green veggies mix
DEEP FRIED FILET OF RED GROUPER
Orange, cilantro & jalapeño spiced tomato chutney
MEAT, GAME & POULTRY
BRAISED MEATBALLS & SHANK OF "QUEBEC COCHONNET*"
Spring mixed vegetables, Jersey Royal potato mash
MEDALLION & SWEETBREAD OF PROVIMI VEAL « OSCAR »
Scampi, green asparagus tips & fiddlehead, vrai jus with Sherry & Béarnaise sauce
LOIN TOURNEDOS OF PRIME BEEF
Merlot sauce & bone marrow, onions preserve
«PATRICK CLARK » SOUTHERN STYLE FRIED CHICKEN
Julienne of veggies fritters, sauce BBQ
ROASTED OREGON LAMB RACK WITH CANDIED GINGER
Eggplants & zucchini tomato stew, lamb kidney & sweetbread au vrai jus
HUDSON VALLEY DUCK BREAST ORANGE CARAMEL GLAZE
Leg & veggies cannelloni
BARBECUED RACK OF "QUEBEC COCHONNET*"
Honey & Balsamic sauce, roasted figs & fingerling potatoes
SWEETS & DELICACIES
AUNT PETTYPA'S AMERICAN FRUIT CHEESE CAKE
Graham biscuit crust, Philadelphia cream cheese,
CALIFORNIA PECAN CAKE GLAZED WITH BROWN SUGAR
Pecan nuts & pretzels ice cream
MEYER LEMON VARIATION OF SWEET DELICACIES
Joconde cake, caramelized upside pie, caramelized custard, lemon zests ice cream, syllabub, Limoncello aspic
CALIFORNIA VIRGIN OLIVE OIL ICE CREAM FRITTER
Mission figs salad in Late Harvest Riesling sauce
DARK«GRAND CRU» CHOCOLATE OF DECADENT DELICACIES
Black Forest cake, honey/almonds pie, pot custard, dark ice cream, charlotte mousse, rum flavoured hot chocolate
CORN MEAL UPSIDEDOWN CAKE CARAMELIZED«TATIN»
"Applejack Brandy" ice cream, espresso sauce,
ALMOND MILK «BLANC MANGER» WITH ROSE WATER SYRUP
Crispy pistachio biscotti, puff pastry “palm tree” thin
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