Lighter Plates and Appetizers

Duck Confit Quesadilla with aged Gouda cheese and
Sun dried cherries

Seared Maine Day Boat Scallop Salad with Asparagus,
Artichoke Hearts and Roasted Peppers

Achiote Sautéed Shrimp with Chorizo and Cilantro

Braised Pork with Fuji Apples and
Onions on Crisp Polenta with a Savory Zinfandel Sauce

Sautéed Backfin Crab Cakes over black bean relish
and topped with a Jamaican Remoulade.

Smoked Scottish Salmon with capers, onions, marinated
Artichoke hearts and olives

Frisee with bacon, hearts of palm, walnuts and gorgonzola
cheese in a toasted walnut vinaigrette

Individual Baked Brie with Medjool Date Compote,
Toasted Pine Nuts and Fresh Thyme.

Maplewood Smoked Bacon and Sweet Onion Tart
with Herbed Chevre

Seared Hudson Valley Foie Gras and Caramelized red wine
Onions on a Truffled Crouton with a Rich Demi Glace

Charcuterie Plate. Assorted cold cuts, cured meats
and pate. Served with Marcona Almonds and grain mustard

Heartier Plates and Entrees

Sautéed Breast of Chicken with Mushrooms, capers, and
Thyme. With Wild Rice and a Lemon Beurre Blanc

Pan Roasted Wild King Salmon over confit tomato
and garlic with Olives, Pine nuts and Basil

Thai Hot Pot of Ahi Tuna and Shrimp with Glass Noodle
And Vegetables in a Spicy Ginger Coconut Broth

Caraway encrusted breast of Maple Leaf Farms Duck
with Wild Rice and Chive Puree

Certified Black Angus Short Ribs slowly braised and
served over Rosemary mashed potatoes

Grilled Kobe Beef Burger with Manchego Cheese served
with homemade chipotle ketchup

Lavender Roasted Breast of Free Range Chicken Gold
Marble Potatoes, Sautéed Baby Spinach

Grilled Prime Filet Mignon, Roasted Brunoise Potato,
Gorgonzola Butter and a Sauce Bordelaise

Grilled Boneless Karabuta Pork Chop over Caramelized Onion
Mashed Potatoes. Served with a Rich Cabernet Sauce

Our Selection of Fine Cheeses

Humboldt Fog (California) – aged goat cheese with ash rind.
St. Andre (France) – Double Cream Brie Style

Gorgonzola Dolce (Italy)- Rich and sweet with a very sharp finish. Its aroma is stronger than regular crumbly Gorgonzola

English Stilton (Great Britain) – Aged, Blue Vein

Manchego “El Greco” (Spain) – Aged Sheep’s Milk

Pont L’Eveque (France) – Soft Ripened washed rind

Maytag Blue (Iowa) – Rich cow’s milk with dark blue vein

Grafton Farms White Cheddar (Vermont) – Sharp hard cheddar with creamy texture

Presidente “mini” Brie (France) - Small washed rind brie.

Bermuda Triangle (California) – From the dairy that makes Humboldt Fog. Aged Goat with edible white bloomed rind.

Chimay (Belgium)- Trappist cheese from the Abbey of Chimay. It was washed with the well known beer giving it a characteristic beer aroma. It has a gentle flavor with a smooth texture

St. Loop d’ Maure Chevre (France) – Soft aged goat cheese with a white washed rind

Petite Basque (France) – Cow and Sheep’s milk cheese in wax rind. Creamy silky texture

Eppoises (Burgundy, France)- An AOC cheese that has a very pungent aroma with a rich, creamy interior. Made from raw cow’s milk, washed in Chablis

Holland cave aged Gouda (Holland) - 90 day aging gives this Gouda a firm texture and buttery flavor

Grana Padano (Italy) – Traditional Sheep’s milk Parmigiano Style cheese. Very flavorful

Explorateur (France) – Triple Cream with a slightly sweet sharp flavor and aroma. Quite Rich

Fromager D’Affinois (France) – Velvety creamy and Rich. Buttery and sweet cow’s milk

Fol Epi (France) – Swiss style with a roasted wheat rind and a nutty aroma.

Cremier de Chaumes (France)– Characterized by a unique, full bodied flavor, it has a delightfully soft, springy texture and is rich and creamy

Le Coutances (France)- A rustic soft-ripened cheese with a rich, creamy paste and a milky taste

Desserts

Croissant Bread Pudding with caramel and Cognac Crème Anglais

Warm Chocolate Melting Cake

Chef’s choice Crème Brulee (changes often)

Pear and Frangipane Tart with vanilla caramel

Chocolate Fondue for two with an assortment of Goodies for dipping.