Dinner Menu
Executive Chef:  Brian Pawlak
Sous Chef:  Casey C. Pesce

Some menu selections may change daily to reflect seasonal & market availability.

Please refrain from using cellular phones in our dining areas.

Hors d'Oeuvres Froids
Hors d'Oeuvres Chauds
Les Entrees

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Hors d'Oeuvres Froids

Perona Farms Smoked Salmon.....11.95
horseradish creme fraiche, brioche toast points and traditional garnishes

Charcuterie Assorti.....$8.50
selection of housemade pates, terrines and sausages, port infused onions, pommery mustard and cumberland sauce

Slow Roasted Yellow & Red Beets.....8.95
asparagus, Coach Farm goat cheese with a champagne vinaigrette

Tuna Tartar.....9.95
gauphrette potato, wasabi vinaigrette, and diced tomatoes

A Selection of East Coast Oysters.....12.50
red wine and sherry mignonette


Hors d'Oeuvres Chauds

Basket of Gougeres For The Table.....$4.50 or $7.50
small cheese puffs

Maryland Jumbo Lump Crab Cakes.....14.95
chilled mango-macadamia nut slaw with a red pepper coulis

Escargot Thyme-Pate-A-Choux.....10.50
boursin cheese, garlic and brunoise vegetables

Portabello Mushroom Tart.....9.95
duck confit, hazelnuts, and aged balsamic vinaigrette

Seared Foie Gras.....15.95
vanilla grilled pineapple compote, mache, rosemary, port reduction



Lobster Bisque.....8.50
tarragon crème fraiche

French Onion Soup.....6.00
Paris market style


Les Entrees

Soup du Jour and House Salad inclusive with all Entrees

Grilled Yellowfin Tuna.....31.00
with herbed farro, gazpacho, crabmeat salad and pancetta crisp

Caper & Mustard Encrusted Salmon.....29.00
ragout of baby vegetables, fingerling potatoes, tomato-shellfish-dill nage

Pan Seared Sea Scallops.....32.50
sun choke pancake, glazed vegetables, lemon, coriander and curry oil

Pan Roasted Halibut.....31.00
mushroom and shrimp hash, sautéed watercress, sherry pan sauce & saffron onion jam

Alsatian Choucroute.....24.00
mild white wine sauerkraut, housemade assorted sausages, smoked pork loin and red bliss potatoes

Crispy Long Island Duck Breast.....29.00
duck confit spring roll, baby arugula, roasted red onions, blackberry and sage cau-de-vie

Oven Roasted Giannone "Grain Fed" Chicken Breast.....25.00
stuffed with spinach and sundried tomatoes, parisienne vegetables in a thyme and dark chicken glaze

Housemade Fettuccine.....24.50
sautéed parmigiano-reggiano chicken, wild mushrooms, English peas, mushroom cream

Grilled Tenderloin of Beef.....34.00
asparagus, root vegetable gratin and sauce bordelaise

Garlic & Herb Roasted Pork Tenderloin.....27.00
herb dumpling, melted leeks, port wine lemon thyme sauce

Porcini Mushroom Dusted Veal Medallions.....33.00
wild mushroom risotto cake, asparagus, and balsamic chasseur sauce

Grilled N.Y. Sirloin.....34.00
sour cream and chive "mashed potatoes", bacon wrapped haricot verts, and horseradish butter

Oven Roasted Colorado Rack of Lamb.....39.00
caramelized shallot & potato rosti, Pinon spinach, and merlot rosemary jus



Executive Pastry Chef:  Jeffrey Marshall
Special Occasions:  Chef Carol McGavin

Cheese Plate
three, six or nine artisanal cheeses served with country bread toast points
Ask your server for today's selections

Warm Alsatian Apple Tart.....8.50
with housemade roasted cinnamon ice cream

Classic Creme Brulee.....8.50
made with tahitian vanilla beans, served with housemade cookies

Molten Valrhona Chocolate Cake and Tiramisu.....9.50
served in a chocolate cup with fresh berries and hazelnut anglaise

Soufflé du Jour.....9.50
please allow 10 minutes

Raspberry Cream Tart.....8.50
orange-mascarpone cream, topped with fresh raspberries and mint syrup

Coconut Cream Napoleon.....8.50
with fresh mango and roasted pineapple

Housemade Ice Cream & Sorbet.....7.50