Sea Scallops Satay and Florida Shrimp with Fresh Bay Leaf Sauce

Panache of Three Salads:
seared Foie Gras with Peach, Porcini Fricassee, Hen of the Woods and Shiitake Mushrooms

Nantucket Skate with Baby Greens and Pineapple Caper Dressing

Oven Roasted Organic Beet Terrine with N.Y. State Goat’s Cheese and Fromage Robert with Toasted Walnut

Chef’s Canape
Phyllo Crusted Florida Shrimp, Baby Cape Cod Squid

Scuba Dived Sea Scallop
and Sweet Maryland Crabmeat in an Ocean Herbal Broth

Sashimi of Blue Fin Tuna with Shaved Fennel Dressed
in Herbs Oils and a Spicy Marinade

OYSTERS
Single Variety or Assortment of Oysters (Six Pieces)

TUNA
Yellowfin Tuna Carpaccio, Brushed with a Light Ginger-Lime Mayonnaise

FLUKE
Progressive Tasting of Marinated Fluke: Four different Ceviches; From Simple to Complex Combination

GEODUCK
Thinly Sliced Geoduck Clam Simply Marinated with Wasabi-Lime Dressing

SCALLOP
Lemon-Splash Slivers of Scallops with Chives and Extra Virgin Olive Oil

CAVIAR - SPANISH MACKEREL
Tartare topped with Iranian Osetra Caviar with Egg-Caper Vinaigrette

IRANIAN OSETRA CAVIAR
Served with Warm Crêpes, Toast and Crème Fraîche

SCALLOP
Ginger Smoked Maine Scallop "Sandwich" with Endive and Apple Julienne in a Potato- Leek and Bacon Chowder

TUNA
Rare-Seared Yellowfin Tuna on a Salad of Spicy Mint, Watercress, Peanuts and Bean Sprouts with Red Curry Vinaigrette

SMOKED SALMON
Warmed Scottish Salmon on a Bed of Green Lentils, Black Truffle and Foie Gras Stew

OYSTER - CLAM
Minute Baked Kumamotos and Little Necks with Fresh Thyme and Sweet Garlic Butter

BOUILLABAISSE
Aïoli Crab Cake melting in a Rich Saffron Lobster Broth; Poached Shrimp and Croutons

SHRIMP
Ravioli of Argentinean Shrimp and Wild Mushrooms; Sautéed Chanterelles and Foie Gras Sauce

HAMACHI
Seared - Rare Yellow Tail; Steamed Bok Choy; Marinated Citrus and Shallot Vinaigrette

BAKED POTATO - CAVIAR
Warm Baked Potato Filled with Smoked Salmon, Sour Cream and Iranian Osetra Caviar; Caviar- Smoked Salmon "Lady Fingers" ($ 65 Supplement)

LOBSTER
Duo of Lobster - Truffle Consommé and Lobster - Cauliflower "Shepherd's Pie"

GOAT CHEESE
Fresh Vermont Goat Cheese "Parfait"; Layers of Baked Apple, Beets and Potatoes; String Beans - Truffle Salad

MESCLUN SALAD
Salad of the Day's Market; Herbs and Vegetables with Balsamic-Shallot Vinaigrette

Porcini and Bay Scallop Bisque

Warm "Montrachet" Goat Cheese Salad with Asparagus, Pine Nuts, Sautéed Peppers

Braised Tripe with Roasted Salsify and Summer Truffle

Roast Squab with Frisée, Lardons, Foie Gras and Poached Quail Egg

Tuna Tartare with Curry Vinaigrette with Pickled Bok Choy and Honshimeji Mushrooms

Young Carrot Soup with Lobster and Lime

Baby Greens, Shaved Fennel, Lemon, Extra Virgin Olive Oil

Truffled Asparagus with Foraged Mountain Greens

Big Eye Tuna Carpaccio with Crème Fraiche and Paddlefish Caviar

Gnocchi with Broad Beans, Peas, Pea Tendrils and Goat Cheese Cream

Wild Boar Ravioli with Marinated Sultanas, Trumpet Mushrooms and Onion Confit

Crisp Broiled Kingfish with Baby Basil, Lemon Oil and Grilled Spring Onions

Dungeness Crab Salad with Roasted Corn, Avocado, Green Chiles, Bacon Fat Vinaigrette

Foie Gras Terrine with Rhubarb Three Ways and Herb Madeleines

Penn Cove Oysters on the Half Shell with Prosecco Mignonette

Maine Lobster Salad with Avocado,Summer Corn and Tomatillo

Terrine of Foie Gras with Sauternes-Grapefruit Gelee

Warm Applewood-Smoked Salmon with Blue Point Oysters, Osetra Caviar

Sauteed Frog's Legs with Red Wine Fricasee of Escargot and Morel Mushrooms

Hot Hudson Valley Foie Gras with Peach and White Balsamic

Terrine of Foie Gras with Sauternes-Grapefruit Gelee

Hot NY Foie Gras with
Peach and White Balsamic

Pan Roasted Halibut with Olives, Fennel and Balsamic

Chilean Sea Bass "en Barigoule" Baked with Parmigiano Reggiano

Spiced Soft Shell Crabs with White Asparagus and Beurre Noisette

Truffle-Crusted Salmon with
Red Wine Fumet
or
Spiced Soft Shell Crabs with White Asparagus and Beurre Noisette

Young Carrot Soup with Lobster and Lime

Baby Greens, Shaved Fennel, Lemon, Extra Virgin Olive Oil

Big Eye Tuna Carpaccio with Crème Fraîche and Paddlefish Caviar

Hearts Of Romaine with Reggiano Parmesan and Marinated White Anchovies

Truffled Asparagus with Foraged Mountain Greens

Oysters on the Half Shell with Prosecco Mignonette
Featuring Mustapha’s Moroccan Olives, Oils and Preserved Lemons

Braised Beef Short Ribs with Roasted Parsnips, Cipollini and Summer Truffle

Rack of Lamb au Persillade de Raifort with Porcini Ragout

Truffle Crusted Salmon with Fennel, Oyster Mushrooms, Artichokes and Red Wine Fumet

Roast Chicken with Potato Puree, Sweet Peas and Garlic Sauce

Roasted Sweetbreads with Cauliflower, Peas, Dandelion Greens and Yuzu-Mustard

Magret de Canard with Mascarpone Farro, Rhubarb and Leek Puree

Rack of Lamb au Persillade de Raifort with Porcini Ragout and Sunchoke Sauce

Braised Beef Short Ribs with Roasted Parsnips, Cipollini and Summer Truffle

Peekytoe Crab Ravioli

Endive Salad with Pears,
Walnuts & Roquefort

Applewood-Smoked Salmon
with Oysters & Osetra Caviar

Fondue of Crab
with Osetra Caviar

Petite Plateau
6 oysters, 2 prawns, 4 crab claws

The Grand De Mere
12 oysters, 4 prawns, 8 crab claws

Plateau Marseille
12 oysters, 4 prawns, 8crab claws, 1oz. osetra caviar

One Dozen Oysters
East Coast: Island Creek Massachusetts
West Coast: Hood Canal, Washington

•Mesclun Greens Salad
seedless cucumber, roasted radish, sunflower seeds, white truffle vinaigrette
•Grilled Texas Ostrich
warm wild mushroom salad, baby spinach, strawberry balsamic vinaigrette
•Roasted Salmon Cake
snap peas, shiitake mushrooms, carrot ribbons, sesame miso sauce

Yogurt Panna Cotta
with Mixed Berry Soup
or
Banana Bread Pudding with
Rum Raisin Ice Cream

Young Carrot Soup with Brigadier Olive Beignets and Wild Argan Oil

Gnocchi with Broad Beans, Preserved Lemon and Goat Cheese Cream

Jumbo Prawn Cocktail
2 prawns

Jonah Crab Claws
7 Claws

Grilled Maya Prawns

coconut risotto, macadamia nuts, wild ramps, sweet carrot froth

Grilled Beef Hanger Steak
warm wild mushroom salad, baby spinach, strawberry balsamic vinaigrette

Crab and Lobster Ravioli

parma proscuitto, upland cress, lobster reduction, truffle chantilly

Seared Hudson Valley Foie Gras
roasted peach and ricotta tart, braised endive, sauternes jelly (

Mesclun Greens Salad
seedless cucumber, roasted radish, sunflower seeds, white truffle vinaigrette

Jumbo Soft Shell Crab
zucchini blossoms, french beans, napa cabbage, golden raisin meuniere

Seared Diver Sea Scallops
grilled fennel, frissee, potato crisp, grain mustard vinaigrette

Seared Rare Tuna
baby red romaine, poached quail egg, parmesan cracker, green peppercorn dressing