Sunday, April 21st, 2019
NOON – 8:30 PM
MENU
Spring Vegetable Crudités – Basil Mayonnaise
Lemongrass Vichysoisse, Petite Shrimp & Caviar
Consommé Madrilene, Angelini with Sorrel
Smoked Brook Trout with Horseradish Sauce & Citrus Vinaigrette
Alaskan Crab Terrine, Orange Sauce, Snow Pea Vinaigrette
Chilled Spring Asparagus Sauce Gribiche
Frisee, Endive Salad Bleu D’Auvergne, Toasted Almonds
Warm Peconic Oysters, Meyer Lemon Butter & Salmon Caviar
Roast Leg of Spring Lamb aux Flageolet Beans, Confit of Tomato, Basil with Lamb Jus
Roast Duck a la Orange
Sauté Local Flounder Amandine with Almonds, Beurre Blanc, Chives
Grilled Scottish Salmon Salsa Rosa, Grilled Spring Onions
Crab Cakes Whole Grain Mustard Sauce
Carnaroli Risotto Primavera, Spring Mixed Vegetables, Rice, Parmesan
Grilled Petite Fillet Mignon Maître D ’Hotel Butter
Fresh Lobster, Steamed or Grilled + $20
Australian Rack of Lamb with Seasonal Vegetables + $20
Jumbo Shrimp (5) with Cocktail Sauce and Citrus Mayonnaise + $15
Pickerel’s (8) Excellent Hog Neck Peconic Oysters +$12
Gardiner’s Bay (8) Littleneck Clams + $12
Plateau de Fruits de Mer ** +$60
Six Oysters, Eight Clams, Four Shrimps, Mussels, Tuna, Cocktail Sauce, Citrus Mayonnaise and Mignonette
Caviar
Plateau de Fruits de Mer with Royal Ossetra-Caviar 30 grams ** +140
Petrossian Royal Ossetra-Caviar 30 grams** +90
Easter Dessert Selection
$75 Adults $37.50 Children plus tax & service
** Consuming raw/under-cooked meats, fish, shellfish, or fresh eggs may increase your risk of food-borne illness, especially with certain medical conditions. This menu consists of, or contains, meat, fish, shellfish or fresh eggs. Raw or uncooked to proper temperature will not destroy harmful bacteria and/or virus. Department of health, Suffolk County.
