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APPETIZERS SASHIMI TUNA TACOS
crispy wontons, avocado, pea shoots, wasabi crème fraiche 18 PIÑONS PASTA
changes daily with Chef’s inspiration M.P. CRISPY OYSTERS
topped with crème fraiche and Sterling caviar 22 LOBSTER STRUDEL
Maine lobster, mixed forest mushrooms, in phyllo, cognac and tomato reduction 18 PAN-SEARED JUMBO PRAWNS
parsley polenta, bouillabaisse, garlic crostini 17 DUCK QUESADILLA
portobello mushrooms, spinach, pepperjack, chili aioli 16 SEARED HUDSAN VALLEY FOIE GRAS
pineapple, brioche, aged balsamic vinegar 20 CAVIAR
traditional garnishes
Siberian Sturgeon 125.00 / oz
American Sterling “Royal” 75.00/ oz. SOUP
Chef’s daily creation |
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BABY ICEBERG LETTUCE WEDGE
hardboiled egg, chopped chives, maytag bleu cheese dressing 14 ARUGULA SPINACH AND GOAT CHEESE SALAD
candied walnuts, beets, figs, aged sherry vinaigrette 15 FREDDY SALAD
romaine, crisp bacon, tomatoes, creamy herb dressing 14 TOMATO MOZZARELLA SALAD
mixed baby lettuces, endive, basil, white balsamic vinaigrette 15 |
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MAIN COURSES
ALL NATURAL ™ BEEF
14 oz. GRILLED PRIME NEW YORK STRIP 49
14 oz. GRILLED PRIME RIBEYE STEAK 46
each served with mixed vegetables, mashed potatoes, bordelaise sauce
PAN SEARED BUFFALO TENDERLOIN
espresso seared, boursin country potatoes, huckleberry sauce 44
ALASKAN KING SALMON
jumbo lump crab, grilled summer vegetables, couscous, roasted corn sauce 38
PARMESAN CRUSTED VEAL CHOP
stuffed with proscuitto and fontina, white truffle risotto, mixed forest mushroom sauce 44
SESAME CRUSTED SEA BASS
braised baby bok choy, coconut rice, basil lemongrass sauce 39
HERB ROASTED RACK OF COLORADO LAMB
pistachio nuts, rutabaga mash, carrot-ginger broth 44
ROASTED FREE RANGE CHICKEN BREAST
cornbread stuffing, caramelized pearl onion and shiitake mushroom sauce 29
PAN-SEARED RED SNAPPER
potato gnocchi, heirloom tomato, brocolini, tomato-basil vinaigrette 38
GRILLED FILET OF BEEF
Hudson Valley foie gras, black truffle sauce 44
PEPPER CRUSTED PORK TENDERLOIN
roasted garlic mashers, brocolini, coarse grain mustard and apricot glaze 32
TOFU ENCHILADA
quinoa, roasted butternut squash, manchego, black beans, pico de gallo 26 |
GRILLED ASPARAGUS
| MASHED POTATOES
| CREAMED CORN
| BOURSIN COUNTRY-POTATOES
| CREAMED SPINACH
| ONION RINGS
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Please understand, special requests may delay preparation time
There is a $8 charge for entrees split in the kitchen |
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