Raw Bar Display in the Dining Room
Amuse: House Cured Salmon Tartar, Chive Creme Fraiche, Crispy Purple Potato
Roasted Chestnut Soup, Foie Gras Terrine, Lemon Creme, Beuree Noisette
Maine Lobster, Salad of Roasted Red and Golden Beet, Upland Cress, Puree of Fennel (Top and Bottom)
Butter Poached Turbot, Celery Root and Truffle Puree, Salad of Apple and Celery, Red Wine Vinegar Reduction
Chorizo Crusted Cod, Stew of Littleneck Clams and Coco Bean, Noilly Prat Sauce
Duo of Beef: Prime Strip Steak, "Bourgignon", Pomme Aligot, Glazed Winter Vegetables
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