Executive Chef: Brian Pawlak
Sous Chef: Matthew Cercchio

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

Hors d'Oeuvres Froids

Perona Farms Smoked Salmon11.95
horseradish creme fraiche , crisp potatoe cakes and traditional garnishes

Charcuterie Assorti8.50
selection of housemade pates, terrines and sausages, port infused onions, pommery mustard and cumberland sauce

Slow Roasted Yellow & Red Beets8.95
asparagus, Coach Farm goat cheese with a champagne vinaigrette

Tuna Tartar9.95
gauphrette potato, wasabi vinaigrette, and diced tomatoes

A Selection of East Coast Oysters12.50
red wine and sherry mignonette

Hors d'Oeuvres Chauds

Basket of Gougeres For The Table4.50 or 7.50
small cheese puffs

Maryland Jumbo Lump Crab Cakes14.95
celery root remoulade with a roasted tomato coulis

Escargot Thyme-Pate-A-Choux10.50
boursin cheese, garlic and brunoise vegetables

Portabello Mushroom Tart9.95
duck confit, hazelnuts and aged balsamic vinaigrette

Seared Foie Gras15.95
vanilla grilled pineapple compote, mache, rosemary, port reduction


Lobster Bisque8.50
tarragon creme fraiche

French Onion Soup6.00
Paris market style

Les Entrees

Soup du Jour and House Salad inclusive with all Entrees 

Grilled Yellowfin Tuna31.00
with herbed faro, gazpacho, crabmeat salad and pancetta crisp

Caper & Mustard Encrusted Salmon29.00
ragout of baby vegetables, fingerling potatoes, tomato-shellfish-dill nage

Pan Seared Sea Scallops32.50
sun choke pancake, glazed vegetables, lemon, coriander and curry oil

Pan Roasted Halibut31.00
cabbage and vegetable melange, zucchini - crab folls, lemon - thyme pan sauce

Crispy Long Island Duck Breast29.00
duck confit spring roll, baby arugula, roasted red onions, blackberry and sage eau-de-vie

Oven Roasted Herbed Chicken Breast25.00
tourne vegetables, whipped Yukon gold potatoes and a dari chicken glace

Housemade Fettuccine24.50
sauteed parmigiano-reggiano chicken, wild mushrooms, English peas, mushroom cream

Grilled Tenderloin of Beef34.00
asparagus, root vegetable gratin and sauce bordelaise

Garlic & Herb Roasted Pork Tenderloin27.00
potatoe risoto melted leeks, port wine lemon thyme sauce

Porcini Mushroom Dusted Veal Medallions33.00
wild mushroom risotto cake, asparagus, and balsamic chasseur sauce

Grilled N.Y. Sirloin34.00
sour cream and chive "mashed potatoes", bacon wrapped haricot verts, and horseradish butter

Oven Roasted Colorado Rack of Lamb39.00
caramelized shallot & potato rosti, Pinon spinach, and merlot rosemary jus

Menu items & pricing subject to change without notice.


Website Content ©Peter & Peter, Inc. and/or its licensors.
Website Design ©Maron Marketing Consultants, Inc.