Sunday, May 12th, 2019
12 Noon – 4 PM
MENU
Ameuse
Spring Vegetable Crudité with Basil Lemon Sauce
Consommé Brunoise of Vegetables
Yukon Potato & Leek Vichysoisse with Crab & Chive
Salad of Frisee, Arugula, Chevre, Pears & Dried Cranberries, Sherry Vinaigrette
Chilled Spring Asparagus, Truffle Vinaigrette & Mache
Smoked Trout with Horseradish & Citrus Dressing
Terrine of Duck Livers, Kumquat Chutney, Toasted Brioche
Saute Crab Cake Arugula, Citrus Dressing
Jumbo Shrimp (5) with Cocktail Sauce and Citrus Mayonnaise + $12
Pickerel’s Excellent Hog Neck Peconic Oysters +$10
Gardiner’s Bay (8) Littleneck Clams + $8
Plateau de Fruits de Mer for 2, + $50
Deluxe Plateau de Fruits de Mer with Caviar for 2, + $135
Petrossian Imperial Oscetra-grade 30 grams + $90
Roast Leg of Spring Lamb, Tomato Provencal, Thyme Jus
Saute Striped Bass, Meyer Lemons Nage White Asparagus
Artisanal Ceppo Pasta Primavera
Grilled Scottish Salmon Condorcet Roma Tomatoes & English Cucumbers with Sauce Champagne
Roast Duckling Montmorency & Wild Rice
Roast Chicken Breast, Favorite Breaded Cutlet, Black Truffle & Asparagus
Fresh Lobster, Steamed or Grilled +$20
Dover Sole + $20
Grilled Petite Filet 6 oz. + $20
Australian Rack of Lamb with Seasonal Vegetables + $20
$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.
