SAMPLE DINING ROOM MENU

FIRST COURSE:

Tequila Cured Salmon Gravlax With Shrimp Toast
picked vegetables and candied citrus zest (or served naturally)

Spiced Lobster Chowder With Grilled Prawns
mascarpone dumplings and lobster oil

Seared Sea Scallops With Creme Fraiche Potatoes
tiny vegetables and veal jus

Sauteed Foie Gras With Peppered Donuts
apple compote and calvados sauce

Spiced Tuna Tartare With Cucumber Relish
sweet red pepper cream and sesame seed flatbread OR served with osetra caviar
($20 supplement per quarter ounce)

A Service Of Caspian Osetra Caviar
in the traditional fashion (market price)

Salad Of Seasonal Lettuces And Herbs
orange shallot vinaigrette

Crisp Maine Crab And Smoked Salmon Cake
served warm, with arugula oil and tomato mousse

Market Select Oysters Over Shaved Ice
shallot mignonette and caraway crisps

Composed Salad Of Arugula And Smoked Capon
yellow tomatoes, Roquefort cheese and roasted garlic vinaigrette

Roasted Duck "Pot-Au-Feu" With Foie Gras
black truffles and game broth in a crisp pastry crust

MAIN COURSE:

Seared Tuna Block With Spiced Tuna Roll
marinated cucumber slaw and ginger soy sauce (served rare)

Sauteed Atlantic Salmon Over Napa Cabbage Slaw
pickled beets, dill and sweet pepper pan sauce OR simply-grilled with select steamed vegetables

Lobster "Bouillabaisse" With Giant Prawns
grilled calamari in a little neck clam and saffron broth ($9 supplemental)

Sauteed Veal Mignon With Blue Cheese Lasagna
cool tomato salad with citrus caper reduction

Roasted Pork "Saltimbocca" With Creamy Polenta
trio of onions and madeira sauce

Citrus Basted Chicken With Crisp Leg Springroll
asparagus and morel ragout with sweet garlic pan sauce

Oven Roasted Colorado Lamb Chop With Red Onion Rings
summer vegetable ragout and natural lamb juices ($9 supplemental)

Open Ravioli With Grilled Vegetables
marinated tomatoes and a parmesan broth

Thyme Roasted Filet Mignon With Crisp "Paupiette"
parmesan and horseradish flan with cabernet sauce