HOTEL RESERVATIONS

SALAD

• Winter Fresh Beet Salad

  Marinated gold & red beets on a beet puree topped with winter greens, lemon vinaigrette & goat cheese croutons.

STARTERS

• Mussels “Mediterranean Style”

  Fresh PEI Mussels gently simmered in a broth of tomato garlic & white wine,
  finished with a touch of Italian Parsley

• Pan Seared Foie Gras

  Pan Seared served with apple puree and grapefruit late harvest Chardonnay sauce
  with freshly baked brioche

  We recommend this wine pairing:
  Chateau Roumieu Sauternes, France 2018

• Escargot a’ La Bourguignonne

  Wild Burgundy Snail, served in a garlic butter sauce.

  We recommend this wine pairing:
  Pinot Noir, Fager’s Island Burgundy France 2018

• Fresh Charred Spanish Octopus

  Served with crispy baby potatoes, shaved fennel chorizo, and piquillo pepper puree

ENTREES

• Carpetbag Filet

  USDA Prime Tenderloin Steak gently filled with fresh oysters and mushrooms, Pan seared, served with asparagus and Pomme puree, finished with a Brandy reduction sauce.

• Seared Wagyu New York Strip

  Snake River Farms gold grade BMS 12, the finest Beef in the world, marble score 12.
  Truly an experience. Served seared & topped with Fager’s Island steak butter
  & a side of oven Roasted fingerling potatoes & grilled vegetables.

  We recommend this wine pairing:
  Charles Krug Cabernet Sauvignon Napa Valley, California 2018

• Lobster à la Nage

  Fresh Maine Lobster, removed from its shell, gently bathed in a tarragon white butter sauce,
  served over angel hair pasta

  We recommend this wine pairing:
  Groth Hillview Vineyard Chardonnay Estate Grown Napa Valley, California 2019

• Duck Confit

  Traditional duck leg confit served with braised savory cabbage and butternut squash