Appetizers

Duet of Carpaccio
Roasted Red Beets and Tenderloin of Beef Carpaccio, White Truffle Oil, Sizzled Capers, Micro Greens Salad

Diver Scallop
Black Truffle Dusted Maine Diver Scallop, Saffron Cauliflower Puree, Beurre Rouge

Foie Gras
Pan Seared Hudson Valley Foie Gras, Smoked Sweet Corn Polenta, Grilled Mango Fan drizzled with Balsamic and Fig Syrup, Prosciutto de Parma Crisp

Lump Crab Cake
Pan Fried Lump Crab Cake with a Pommerey Creamy Mustard Sauce, topped with a Black Sesame Savoy Cabbage Slaw