Sautéed Button Mushrooms with Smoked Salmon and Feta Cheese, finished with Herbs and White wine 10.00 Shrimp Cocktail Marinated shrimp served with a Mediterranean cocktail sauce and avocado 10.00 Cheese Sampler Select three cheeses from the following Stilton, Huntsman, Provolone, Cheddar, Danish Bleu, Smoked Gouda, Herbed Chèvre, Brie, Port Salute or Swiss Served with Fruit and Assorted Galletes 10.00 Smoked Salmon Norwegian Smoked Salmon with sliced red onion, capers and cream cheese, served with assorted crackers 9.00 Escargot Farm raised snails sautéed with Lemon, Garlic, Butter, Shallots, White Wine & a Hint of Nutmeg 10.00 Pate Duck and Pork Pâté served with Cornichons, Capers and Onions 10.00 Foie Gras Maison Grade A Hudson Valley duck liver, pan seared and served with a Pear William Demi-Glace. Champignon and Truffles 18.00 Crab Napoleon Gulf Crab salad in a warm Puff Pastry, with Mandarin Orange, Mango, Avocado, Tomato and Raspberry Vinaigrette 13.00 |
| Dinner Menu |
| Preludes |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| Lunch Menu |
