Premium Entrées

Fresh lobster tail gently stewed in Montpellier butter, served over fried baguette and finished with a delicate sauce of Long Island clams, New York potato, smoked bacon and fresh cream

North American quail stuffed with prosciutto, sage and granny smith apples

Frenched whole breast of local organic chicken with porcini mushroom crust served over pommes grand mere with sauce of mushrooms, shallots, Riesling wine, tomato, and fried basil

Locally sliced pork loin braised in New York apple cider and served with a whipped mash of parsnip, celeriac, turnip and apple finished with a split pea and bacon emulsion sauce

Local trout filet seasoned with local spice rub, Swiss chard gratin and polenta cake

Fresh ahi tuna steak wrapped in prosciutto, pan-seared and served rare with basil-sweet pea risotto and melon salsa

Pan-roasted Alaskan Halibut with seared baby artichokes, Nicoise olives, and marjoram