Roasted Cauliflower
Soup
With wild mushroom ravioli
Winter Squash Soup
With chive oil
Soup de Poisson
Classic fish soup with fennel, garlic and saffron
Arugula Salad
With balsamic vinegar and Hudson Valley goat cheese
Tender Baby Greens
With herb vinaigrette
Maine Crab Cake
With a mango, red onions, scallion and ginger sauce
Smoked Salmon
With potato and dill salad in grain mustard
Warm mushroom tart
With toasted pinenuts and frisee
Sweet Potato Ravioli
With Brussel sprout leaves in a caramelized onion broth
Dayboat Lobster Salad (add’l
charge)
Baby greens, meyer lemon and artichoke chips
|
Classic Soup de Poisson
Tomato and lobster oil with garlic croutons
Baby Green Salad
Lemon and thyme vinaigrette, Napa Valley goat cheese and spiced
walnuts
Hudson Valley Foie Gras Terrine
(add’l charge)
With braised apricots, blood orange and toasted brioche
Peekytoe Crab Cake
With celery root and fuji apple “slaw” with avocado
mousse
Smoked Salmon Carpaccio
Roasted gold beets, herb oil and black pepper crackers
Chilled New England Lobster
(add’l charge)
Mango, papaya and cilantro and jalapeno vinaigrette
Organic Arugula Salad
With wild mushrooms, meyer lemon and extra virgin olive oil
Shaved Prosciutto
With grilled asparagus, fresh mozzarella and basil with aged
balsamic vinegar |
