3-Course Prix Fixe - $150

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3-Course Prix Fixe - $150

First Course

Freddy Salad

romaine hearts, crisp bacon, baby roma tomatoes, creamy herb dressing

Beet and Goat Cheese Salad

artisan greens, watermelon radish, candied walnuts, lemon vinaigrette

Maine Lobster and Jumbo Lump Crab Cake

ruby red grapefruit, frisee, mustard sauce

20002

Soup

Chef's daily creation

20002

Oysters on the Half Shell

tomato tabasco cocktail sauce, tequila mignonette, horseradish

Baby Iceberg Lettuce Wedge Salad

hardboiled egg, chopped chives, maytag bleu cheese dressing

Sashimi Tuna Tacos

crispy wontons, avocado, micro greens, wasabi créme fraiche

Pinons Pasta

Chef's daily creation

Seared Hudson Valley Foie Gras

pineapple, brioche, aged 30-year balsamic vinegar

Caviar

traditional garnishes Russian Osetra Sturgeon F.R. (Italy) (30 grams) $100American Sterling "Royal" F.R. (California) (30 grams) $50

Second Course

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Grilled Brandt Farm Prime New York Strip

Mixed vegetables, mashed potatoes, bordelaise sauce

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Pas Roasted Dover Sole

add $10Jasmine rice, lemon caper sauce, assorted vegetables

Herb Crusted Colorado Trout

jumbo lump crab, spinach, fingerling potatoes, cauliflower, lemon nage

Pan Seared Boulder Chicken Breast

confit potatoes, figs, wilted greens, crispy pancetta, goat cheese, truffled honey butter

Pepper Crusted Pork Tenderloin

caramelized onion jam, roasted garlic mashers, broccolini, cider bourbon sauce

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Grilled Brandt Farm Prime Ribeye Steak

Mixed vegetables, mashed potatoes, bordelaise sauce

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Espresso Seared Buffalo Tenderloin

Espresso seared, boursin country potatoes, huckleberry sauce

Herb Roasted Rack of Colorado Lamb

sweet potato gratin, brussels sprouts, prosciutto, carrot-ginger broth

Grilled Filet of Beef

Hudson Valley foie gras, baby carrots, black truffle sauce

Roasted Vegetable Quinoa Bowl

eggplant, zucchini, squash, cherry tomatoes, spiced chickpeas, sherry vinaigrette

Sides

add $10

Grilled Asparagus

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Crispy Bacon Brussels Sprout

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Mashed Potatoes

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Boursin Country Potatoes

Roasted Cauliflower

Sweet Potato Gratin

Third Course

Choose 1 dessert, martini, or dessert wine

Apple Almond Tart

shortbread cookie crust, caramel jam, apple almond cake, caramel ice cream

Old-Fashioned Fruit Cobbler

served warm with traditional biscuit crust and homemade vanilla ice cream

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Homemade Ice Cream and Sorbets

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Chocolate Bread Pudding

rich, bittersweet chocolate pudding made of custard and cake, served warm with chocolate chip ice cream

Nutella Banana Cream Pie

layers of Nutella, bananas, hazelnut cream in a cookie crust

Martinis

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Stoli Vanilla Vodka Chocolate Martini

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Vangogh Vodka DBL Espresso Martini

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Dessert Wine

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Beerenausles ~ "Cuvee", Kracher, Burgenland 07

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Tokaji Aszu ~ oyal Tokaji, Hungary 03

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Madeira ~ Malmsey 15 year

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Sauternes ~ Castelnau de Suduiraut, 09

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Ice Wine ~ Inniskullin, Ontario 06

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There is an $8 charge for entrees split in the kitchen. 20% gratuity may be added. Our system can accept a maximum of 6 credit cards per one check. Please understand, changes to the menu will incur longer preparation times.

Please be advised that consuming raw or undercooked meat, poultry, or seafood poses a health risk to everyone.