APPETIZER MENU

LOCAL SHELLFISH, SOUPS, SALADS & OTHER APPETIZERS

Simple Onion Soup

Soupe a l'Oignon Gratinee

Chestnut, Celeriac and Wild Mushroom Soup  

Mixed Salad

Organic Lettuces

Warmed Chevre Mousse and Local Roasted Tomato, Artisan Onion Cracker

Caesar Salad

Smoked Duck Salad

Warm Asian Spiced with Frisee Vinaigrette and  John Halsey Apple

Gardiner's Bay Clams on the Half-Shell

Howard Pickerell's Excellent Peconic Oysters

Shrimp Cocktail

 Service of Five Jumbo Shrimps, Cocktail Sauce & Citrus Mayonnaise

Chilled Chick Lobster, Mustard Sauce

Brandade de Morue

Petrossian Royal Caviar Petrossian Imperial Caviar

Oak-Smoked Scottish Salmon Garni

Plateau de Fruits de Mer per person

Oysters, Clams, Mussels, Shrimps with Three Sauces

Deluxe Plateau de Fruits de Mer, for two

Plateau de Fruits de Mer with Caviars, Sushi Sashimi, Soy and Wasabi 

Champignons Melange au Beurre

Ragout of Chef Selected Domestic &  Wild Mushrooms Saute on Toast

Pan-Seared Hudson Valley Foie Gras

Blueberry Compote and Pecan-Honey Blini

Prosciutto di Parma and Melon

Bison Carpaccio

Vegetable Sushi Appetizer

Soba noodles with Nori-wrapped Spring Vegetables

Sushi and Sashimi Starter

Sushi with Spiced Raw YellowfinTuna and Hibachi Scallops

Mushroom Risotto Appetizer

Arborio steamed in vegetable broth & truffle oil & melange of fresh mushrooms

ADDITIONAL PARKING AT SUFFOLK COUNTY NATIONAL BANK , FOR  RESERVED DINERS

LUNCH MENU

February 5, 2007

Luncheon for the Week of February 5th 2007

Sag Harbor Charity Cup Challenge 2005

Chestnut Wild Mushroom and Celery Root Soup

Soupe a l'Oignon Gratinee French Onion Soup with Melted Gruyere on Baguette

Mixed Green Salad Caesar Salad

Organic Greens Warm Chevre Mousse, Roasted Tomato & Artisan Onion Cracker

Gardiners Bay Clams Hog Neck Oysters

Smoked Wild Trout Chilled Chick Lobster, Mustard-Mayonnaisse

Oak-Smoked Scottish Salmon Chopped EggGarni, Toast & Blinis

Five-Count  Jumbo Shrimp Cocktail Petrossian Royal, Imperial

Bison Carpaccio Rare American Buffalo Slices, Mache Garni  

Club Sandwich Hamburgers

˜ Eggs Benedict , daily ˜

sat/sun   Chef's Omelet ô Brioche French Toast sat/sun

Smoked Salmon Croque Monsieur & Small Salad

Salade Tuna Nicoise Long Island Lobster, Steamed or Grilled p/a

Peconic Bay Scallops Lyonnaise Oyster Stew

Fresh Striped Bass Saute a la Meuniere  

Brandade de Morue and Salad

Chicken Paillard . Small Bison Filet Mignon, Mushrooms

Duck Salad Warm, Asian-Spiced Duck , Frisee Vinaigrette, Halsey Apple Julienne

Lamb Chops Mint Butter Steak Sandwich Grille, on Toast

 Ile de Flotante Floating Island  - Reine de Saba Chocolate Cake

                Hotel Cheesecake § Sorbets § Ice Creams §   Fruits          

DINNER MENU

FRESH SEAFOOD & THE DAILY CATCH

Special Preparations Priced to Market

Filet of Fresh Local Flounder Saute Amandine

Roast Local Fingerling Potatoes and Seasonal Vegetables, Sauce Meuniere

Salmon Filet Grille

Tsar-Cut Wild King Salmon, Sorrel and Oregano Essence

Scallops Risotto aux Champignons

Pan-Seared Divers Scallops over Creamy Risotto, Vegetable du Jour

Tuna a la Nage

Sesame-Crusted Sushi-Grade Tuna in Lemongrass-Scented Vegetable Broth

North Atlantic Lobster Grilled or Steamed

VEGETARIAN

Panache de Legumes

Kid's Pasta

Vegetarian Sushi Dinner

Sushi and Sashimi Dinner

Nori , Soba Noodles, Spiced Tuna, Hibachi Scallops, Soy and Wasabi

FOWL & BEEF

Savory Chicken Breast

Roasted Free-Range Chicken with Onions Lardons, Mushrooms, Vegetables du Jour

Long Island Duckling a la Bigarade

Slow-Cooked Young Local Pekin Duck with Citrus-Ginger Sauce and Wild Rice

Filet Mignon of Angus Maitre d'Hotel  

Grilled Black Angus Sirloin Steak a la Bordelaise  

Steak au Poivre a l'Armagnac

Grilled Porterhouse Steak Fiorentina

Porterhouse 32-oz Sliced for Two  

Calf Liver Anglaise

Carre d'Agneau Printiniere

Rack of Lamb with Rosemary Sauce and Fall  Vegetables