SALAD
Avocado & Grapefruit Salad

Organic butter lettuce tossed with an avocado and grapefruit citrus dressing, fresh organic avocado slices, grapefruit sections,
and crispy Prosciutto de Parma Mesclin Salad

Orange segments, toasted almonds, crumbled goat cheese with orange and champagne vinaigrette
 
 

 
SEAFOOD
Lobster & Polenta in Brandy

Beurre monte poached Long island Lobster on a creamy herbed seared polenta cake with a brandy lobster demi-glace
Seafood "Pot Pie" & Osetra Caviar

Asiago cheese butter crust, white wine and herb cream filling, with Maine lobster, Dungeness crab, diver scallops topped
with American Sturgeon Osetra Caviar

Cedar Fired Halibut, poached celery root mash, sautéed garlic swiss chard
with pinot noir jus

"Surf & Turf"

Monkfish and braised Angus short rib with béarnaise and braised vegetables

Seared Diver Scallop with lemon lime hollandaise, blanched fava beans, sautéed pea sprouts
and zucchini bed

Russian Vodka & Caviar "Ceviche Martini"

Served in a martini glass: Bay shrimp, yellowfin tuna, diver scallops, fresh lime, avocado and cilantro with top shelf Russian vodka, Russian Sturgeon Osetra Caviar and an olive
 
VEGETARIAN
"Open Face Ravioli" Mushroom &Ricotta

Chanterelle mushrooms, black trumpet and ricotta cheese with fresh pasta sheets Carrot and lime oils with tarragon,
and a chardonnay cream "buerre blanc"

Vegetable Terrine & Goat Cheese Mousse with roasted sweet pepper coulis, chive oil, garlic and tomato liquid
 
 
 
MEAT COURSES
Rack of Grass-fed Lamp chops

Ale and marjoram scented demi-glace, salt roasted fingerling potato, candied thyme tomatoes, and grilled lemon asparagus.

Grilled New York Strip Steak

Black Angus beef, pencil french fries, crispy onions, cream of spinach with merlot bordelaise jus

Braised Short Ribs, Risotto & Truffle

Succulent short ribs, chocolate risotto and shaved black truffles in a Veal reduction and thyme sauce, served
with sautéed ramps

Roast Pork Tenderloin

Grilled sweet corn puree with espelette "Italian parsley", confit of lemon and garlic with braised artichoke heart
and pearl onion

Duck Confit & Artichoke

Succulent duck leg with a stone-ground mustard white wine cream sauce and roasted artichoke

Long island Duck Breast

Seared duck breast with a juniper and sage beurre noisette and black berry gastrique

Duck Breast & Polenta with Champignon A creamy herb blue corn polenta, with black trumpet and portabella asiago ragout
and white truffle oil

"Chicken Cordon Bleu"

Roast organic chicken breast roulade with prosciutto de Parma, Champagne Mornay and chicken demi-glace, "gorgonzola chip" and crispy leek

Rabbit Loin, Rack & Leg Confit of leg with seared loin and rack of rabbit with a toasted fennel and mustard seed white wine cream "buerre blanc" and carrot!
 
 
 
DESSERT
Cheese & Honey Comb Tasting with crostini and crisp

Crème Brûlée

Vanilla Bean and Frangelico

Dark Chocolate Brandy Lava Cake

Chocolate cake filled with warm molten chocolate, served with crème anglaise, spun sugar, and espresso ice cream

Strawberry, Peach & Champagne Sorbet with a dark chocolate and strawberry cream-dipped shortbread cookie

Lavender Panna Cotta with local grilled peaches and candied peanuts

Cheese Cake Espresso dark Chocolat
631 . 466 . 0418
Southampton, NY