Chef Robert Ritchie

Wild ramp and New York State morel mushroom tart - goat cheese custard, flaky pastry, local honey and microgreens

Oysters l' espinache - broiled plump oysters with camembert cream, pernod and spinach

Traditional escargot baked in garlic herbed butter with puffed pastry

Caviar Osetra - traditional service, egg, red onion, crème fraîche, chives, toast points ($55.00 upcharge)

Assorted fresh chilled oysters with shallot red wine mignonette, lemon horseradish and homemade wheat crackers

Antipasti plate with grilled eggplant, red bell peppers, grilled prawns, radicchio, heirloom tomato, burrata, prosciutto, olives, figs,

Caviar Pie made with sturgeon caviar, chopped egg, creme fraiche, chives, bellinis

Beef Tartare - fine select beef ground with seasonings, egg yolk, mustard and traditional condiments, caviar

Carpaccio - prime salmon crudo, rucola, parmigiano, capers, lemon oil

Spring pea and mint bisque - a smooth velvety blend of garden spring peas, fresh mint, lemon zest, coconut 'bacon' and nasturtium edible flowers

Prime grade A seared goose Foie Gras with port wine poached pears, balsamic tarragon reduction

Ris de Veau champignon au morel - veal sweetbreads, morel mushroom cream reduction, tarragon

Assorted French pates - duck liver mousse, campagne and black truffle liver pates with italian crisps, cornichon and chutney

Spring salad with French endive, frisee, pink radicchio, roasted candy beets, avocado, goat cheese, champagne vinaigrette

Fettuccini pomodoro - fresh spinach fettuccini with ricotta, heirloom tomatoes, fresh basil and pecorino Romano

Agnolotti half-moon shaped fresh pasta with crushed tomatoes, black olives, roasted garlic, basil, white wine and fresh herbs

Lobster ravioli, fresh steamed Maine lobster, haricot verts, caviar tarragon crème

1.5 lb steamed Maine lobster with drawn butter, stir-fried vegetables and steamed parsley potatoes ($55.00 upcharge)

Holland Dover sole meunière style with steamed parsley potatoes, ginger carrots, grilled lemon asparagus

Filet mignon - fresh water prawns, sauce bordelaise, morel mushroom cream, shallots, grilled butter beets and zucchini with charred poblano potato puree

Pacific NW wild caught king salmon - lemon, fines herbs and caper beurre blanc, pommes gratin

Canard aux apricots - sous vide Long Island Mallard duck breast with apricots, brandy, orange and chanterelles

Atlantic black cod - pan roasted and steamed 'au paupiette' with ginger butter, soy, sesame and scallion over stir-fried edamame ginger rice

10 oz pan roast NY Strip steak with stir-fried vegetables - truffle butter and roasted potatoes

Cote de Veau - natural veal chop pan roasted, roasted porcini mushroom creme - pommes souffle

Cioppino alla Livornese - Diver scallops, tiger prawns, Atlantic cod, manila clams, PEI mussels, braised in tomato garlic pernod broth - grilled house made rustic bread

Seared scallops’ linguini, black garlic, broccoli rabe and beurre blanc, chives over fresh linguini pasta with flat parsley and garlic toast

Chicken breast scallopini with capers, parsley, vermouth and lemon butter, roasted fingerling potatoes and roasted broccolini

Salt crusted dry aged standing rib roast of beef served medium rare with whipped chive potatoes, creamed spinach - (parties 5 or more)

Authentic espresso and chocolate tiramisu with dark chocolate fresh raspberries, whipped cream and mint

Pear and blueberry crumble with premium vanilla bean ice cream and dulce du leche

Baked apple galette with whipped cream and caramel sauce

Crepes Suzette with orange, lemon zest, fresh butter, cinnamon and brandy

Warm Valrhona chocolate souffles with vanilla bean creme anglaise

Warm baked apple and blueberry cobbler with premium vanilla bean ice cream and dulce du leche

Cheese Board – assorted perfectly ripened soft and semi soft cheeses, buckwheat baguette ($12.00 pp upcharge)

Anchovy Caesar salad with organic red romaine and endive, hearts of palm, roasted garlic, romano parmesan and focaccia croutons

Antipasti plate with grilled eggplant, red bell peppers, grilled prawns, radicchio, heirloom tomato, burrata, prosciutto, olives, figs,

Fresh spaghetti al fresco with crushed heirloom tomatoes, Kalamata olives, garlic, grilled eggplant, NY state basil and pecorino romano

Affettati Misti Chef's selection meats and cheese, roasted peppers, artichoke alla romana and kalamata olives

Arancini Pomodoro - crispy Carnaroli rice balls, crushed San Marzano tomato, basil, mozzarella di bufalo

Fettuccine Carbonara - sauteed shallots, guanciale, organic egg yolk and grated 24 month aged Pecorino Romano

Arcadian field greens salad with mache, arugula and Bibb lettuce, heirloom tomatoes, cucumbers and 360 balsamic vinaigrette

Baby kale and arugula salad with roasted beets, goat cheese and curried sunflower seeds

Assorted Goccettis - Smoked salmon with robiola cream and parsley, tuna tartar with capers and anchovy, spicy eggplant caponata on bruschetta

Fettuccine Al Salmone fresh fettuccine sauteed with salmon wild mushrooms, garlic and herbs in a light tomato cream sauce

Chicken breast scaloppini with capers, parsley, vermouth and lemon butter, roasted fingerling potatoes and roasted broccolini

Bershire County pork - brown sugar cured Porterhouse loin chop, pan roasted and served over whipped yukon gold potatoes with sauteed fiddlehead fern and carrots

Fettuccini Bolognese - traditional ground veal and pork ragů, DOP San Marzano tomato sauce, 24-month aged Parmigiano-Reggiano

Fettuccini con funghi - northern style dried porcini mushrooms braised in cream, cognac and vegetable stock, fresh pasta, aged 24 month Pecorino romano cheese, fresh chives

Crisp lemon and oregano organic free range roast chicken with grilled baby onions, French bean salad, and roasted forest mushroom faro

Jumbo prawns Provençal - baked shrimp in casserole with white wine, black garlic, chopped tomato and black olives over homemade linguini

Florentine style grilled lamb chops with roast fennel and broccoli - saffron rice

Pan seared sirloin steak, sliced and served with roasted Brussels sprouts, mushrooms and carrots, baked potato and shallot brown butter sauce

8 oz filet mignon with bordelaise sauce, roasted forest mushrooms and shallots, grilled butter beets and zucchini with charred poblano potato puree

Atlantic wild caught salmon - white wine, caper, dill lemon butter - farro risotto with baby heirloom ginger carrots

Peach and blueberry crumble with premium vanilla bean ice cream and dulce du leche

5 layer chocolate cake served warm with vanilla ice cream and berries

Assorted house made cookies and apricot rugalach platter with fresh picked raspberries, strawberries, blackberries and mint

Italian cookies with citrus gelato and fresh berries

Deluxe creamy vanilla cheese cake with homemade strawberry jam and toasted pecan

Platter of assorted Italian cheeses, prosciutto, salami, figs, grapes, olives, crostini

Caesar salad with organic red romaine and endive, hearts of palm, roasted garlic, romano parmesan and focaccia croutons

Fettuccini con Funghi - porcini mushrooms with fettuccini tossed in pecorino Romano and black pepper sauce

Union Sq Market bibb salad, shaved brussels sprouts, heirloom tomatoes, Gruyere cheese, dijon caper vinaigrette

Assorted hand rolled style sushi platter with selected items (smoked salmon / tuna / salmon / crab / uni)

Roasted eggplant, caper and anchovy bruschettas with smoked salmon and caviar

Baked eggplant Napoleon in ramekins layered with organic ricotta, crushed heirloom tomatoes, pecorino romano and mozzarella cheese

Arabic sliced lamb flatbread with eggplant babaganoush, whipped feta, pine nut hummus and sun-dried tomatoes

Arancini di Riso - crispy mozzarella stuffed arancini rice balls, lightly pan fried and served with a pomodoro basil dipping sauce

Antipasti plate with grilled eggplant, red bell peppers, radicchio, heirloom tomato, burrata, prosciutto, olives, figs,

Hepburn House famous Maryland blue fin crab cakes with a spicy creole mayonnaise and a remoulade salad

Prosciutto y’ Burrata - 24-month aged Dok Dall'ava San Daniele prosciutto, local burrata, olio novello – roman style warm focaccia

Beef Carpaccio - thinly sliced filet mignon, Taggiasche olives, capers, wild arugula, 24-month aged Parmigiano-Reggiano

Chilled jumbo asparagus and crab salad with capers and tomato aioli

Filet mignon served medium with roasted fingerling potatoes and sautéed asparagus

Bell and Evans roasted buttermilk organic free range chicken with rosemary, lemon and oregano - chunky red bliss potatoes and wok seared ginger spinach

Sous vide pork loin marinated in red wine, sage, garlic and rosemary, sous vide and served over smashed pan-roasted potatoes with port wine reduction

Adobo rubbed grilled skirt steak with charred spring onions, remoulade sauce roasted fingerling potatoes and French green beans

Farmers market peak of season vegetarian platter with crispy tofu, cous cous, green lentils, swiss chard and roasted kale, and eggplant

Shrimp scampi over linguini, black garlic, broccoli rabe and beurre blanc, chives over fresh linguini pasta with flat parsley and garlic toast

Fettuccine al salmone - fresh fettuccine sautéed with salmon wild mushrooms, garlic and herbs in a light tomato cream sauce

Atlantic salmon - white wine, caper, dill lemon butter - farro risotto with baby heirloom ginger carrots

Pan roast NY Strip steak with stir-fried vegetables - truffle butter and roasted potatoes

Linguini Vongole – fresh manilla clams, garlic, Italian red Peperoncino, fresh parsley, extra virgin olive oil, grated pecorino romano – black pepper

Veal Cutlet Milanese – thin pounded veal chop, breaded, pan fried, wild arugula salad, gazpacho vinaigrette

Chicken breast scaloppini with capers, parsley, vermouth and lemon butter, roasted fingerling potatoes and roasted broccolini

Steamed North Atlantic Cod – miso, ginger and soy marinated steamed codfish, flakey delicate and delicious served with steamed stir-fried rice and edamame – baby vegetables

5 layer chocolate cake served warm with vanilla ice cream and berries

Apple and blueberry crumble with premium vanilla bean ice cream and dulce du leche

Brown sugar baked warm bananas foster with caramel and vanilla ice cream

Jumbo warm triple chocolate pecan tollhouse cookie Sundae with gelato and warm chocolate sauce

Confetti Cake with vanilla or chocolate ice cream and fresh berries

House made cookies and apricot rugalach platter with fresh picked raspberries, strawberries, blackberries premium vanilla ice cream

Grandma’s cinnamon apple tarte with fresh whipped cream, caramel sauce and vanilla ice cream

Roasted summer artichoke – toasted herb butter garlic breadcrumb – saffron aioli dipping sauce

Pancetta di maiale Arancini – sous vide spicy pork belly – arborio rice fritters – marinara sauce

Union Sq Market kale Caesar salad with baby kale and romaine lettuce, brioche croutons, anchovy garlic Caesar dressing – fresh lime and pecorino Romano cheese

Funghi and Taleggio – egg fettuccine in a creamy porcini mushroom ragout with fresh parsley, black pepper, and taleggio cheese – Roman style

Local artisan farms crudité with grilled eggplant, red bell peppers, radicchio, heirloom tomato, burrata, 24 month aged prosciutto, olives, figs, salted anchovies - grilled bruschetta

Bluefin crab crab cakes served with a remoulade sauce – roasted beet salad and goat cheese crumbles

Caserta Zucchini e' Malanzane– layers of grilled zucchini, eggplant, artichoke, house marinara, ricotta, mozzarella and shredded Taleggio

Sicilian style antipasti platter with fresh shucked oysters, Italian cheeses, roasted eggplant, red bell peppers, jumbo prawns, radicchio and endive, tomato, olives, figs

Sicilian polpette (meatballs), with pinenuts and raisins, pan roasted stewed until fork tender, and served with spicy marinara, Sicilian oregano grilled bruschetta

Organic red romaine Caesar salad made tableside with white anchovy, aged Pecorino Romano cheese, brioche croutons and Sicilian lemon

Maine lobster tail served warm over French green beans salad with butter beans and sun-dried tomato vinaigrette

Fettucine pomodoro with torn basil, homemade ricotta cheese, crushed san Marzano plum tomatoes and aged parmesan cheese

Linguini Vongole – fresh manilla clams, garlic, Italian red Peperoncino, fresh parsley, extra virgin olive oil, grated pecorino romano – black pepper

Spaghetti al Pomodoro e Basilico – DOP San Marzano crushed tomatoes, garlic, red pepper flakes, extra virgin olive oil, butter, basil

Spaghetti with saffron, fresh Meyer lemon, aged parmesan Reggiano, toasted garlic breadcrumbs and torn opal basil v

Penne Boscaiola - fresh penne rigatoni pasta, sweet Italian sausage, roasted mushrooms, white wine, stewed tomatoes, light cream and pecorino Romano cheese

Lasagna with grilled eggplant, spinach, kale, butternut squash, and maitake mushrooms with a tomato sauce ** (Vegan option)

Chicken scaloppini piçatta style with capers, parsley, vermouth and lemon butter, fresh shelled pea farro with sautéed asparagus

Tagliatelle Bolognese - Chefs ground meat made with 100% organic grass fed pasture beef and pork, fresh pasta and 24 month DOP aged Reggiano parmesan

Florentine style grassfed bone in ribeye – pink Himalayan salt – roasted fingerlings, grilled zucchini

Scaloppini di Vitello - Veal scaloppine in Marsala wine with porcini mushroom sauce or piccata style with citrus white wine butter over sauteed spinach and kale

U10 garlic butter shrimp scampi over fresh linguini pasta - spicy arabiata sauce

Whole roasted branzino – Sicilian lemon, bay leaf, oregano, cold pressed virgin olive oil, asparagus, black garlic

Via Carota – grassfed sliced New York strip steak with sauteed shallot and mushrooms with port demi glace, roasted Yukon gold potatoes – burnt brussels sprouts

Black sea bass - pan roasted with preserved lemon, capers, parsley and butter, saffron potatoes, roasted eggplant with portobello mushrooms and asparagus

Cioppino (Sicilian style fisherman's stew) a rich tomato seafood broth with halibut, cod, salmon and shellfish, braised tender and finished with saffron, white wine, chili pepper and crusty baked bread

Costoletta alla parmigiana - bone-in grassfed veal chop - parmesan, marinara, mozz, pecorino

Hepburn House Dark Chocolate warm souffles with crème Anglaise sauce

Four layer dark chocolate cake with French vanilla ice cream and sliced strawberries

Cinnamon butter crepes Suzette with whipped cream, cinnamon and Grand Marnier caramel sauce

Key lime pie with whipped cream and strawberries

Homemade cinnamon apple tarte with fresh whipped cream, caramel sauce and vanilla ice cream

Jumbo warm triple chocolate pecan tollhouse cookie Sundae with gelato and warm chocolate sauce

Trio of Sorbets with Italian cookies

Fresh berry and fruit tartlets with pastry cream and fresh mint

Roasted vegetable tarte - grilled eggplant, red pepper, zucchini, squash, goat cheese and roasted tomato tart with a micro greens salad

Sous-vide warm leek salad with radicchio, mache, arugula, cashel bleu cheese lemon chive vinaigrette and toasted walnuts

Arabic sliced lamb flatbread with eggplant babaganoush, whipped feta, pine nut hummus and sun-dried tomatoes

Macadamia crusted black fin tuna loin, sliced and served rare with Za'atar lemon olive oil, balsamic fig syrup

Grilled organic vegetables, squash, eggplant, chilies, mushrooms, red bell pepper, heirloom Vidalia onion, black olive hummus, feta cheese and flatbreads

Mezza plate with house made hummus, grilled eggplant, red bell peppers, grilled fingerlings, radicchio, heirloom tomato, burrata, prosciutto, olives, figs

Octopus a la plancha - marinated roasted, grilled tender octopus, arugula, Valencia orange vinaigrette

Black sesame crusted scallops, pan seared - stir-fried baby bok choy and roasted beet salad

Spaghetti fresco with saffron, lemon, extra virgin olive oil, roasted garlic, red chili flakes, pink peppercorns - aged pecorino romano

Bucatini pasta with eggplant ragu, arugula, pecoino romano cheese and tarragon

Agnolotti raviolis, slow braised pork shoulder, sage, crushed dop tomatoes, aged Reggiano parmesan

Grilled lamb chops, marinated in rosemary, garlic, thyme - served with potato cakes and roasted eggplant and portobello mushrooms

Chicken pancetta with sage - organic breast of chicken wrapped with sage and pancetta, pan seared and served with lemon chive caper sauce and wild rice

Veal osso buco Roman style - slow braised until fork tender over creamy polenta with bitter greens and fava beans

Grilled salmon over stir-fried edamame rice with roasted maitake and oyster mushrooms, saffron sauce

Fluke meunière style with steamed parsley potatoes, ginger carrots and sauteed baby zucchini and pattypan squash

Veal (or chicken) scaloppini with jerez de sherry, capers, parsley, vermouth, lemon oil - roasted Russian fingerlings - marinated warm beets

Seared Norwegian salmon - tomato beurre noisette, lemon spinach and kale, and forbidden rice cake

10 oz filet mignon with bordelaise sauce, roasted forest mushrooms and shallots, grilled butter beets and zucchini with charred potato puree

Mediterranean Branzino - delicate white fish stuffed with lemon, herb and seasoning roasted and served with saffron yukon potatoes and steamed lemon spinach

1.5 lb steamed Maine lobster with drawn butter, stir-fried vegetables and steamed parsley potatoes ($55.00 upcharge)

12 hour sous vide boneless leg of lamb with a red wine garlic and rosemary reduction, saffron potatoes and sauteed asparagus and mixed french bean salad

Dry aged 14 oz pasture raised NY strip steak, pan seared, roasted, mushroom rosemary demi-glace, roasted vegetables and whipped potatoes

Farmers market peak of season vegetarian platter with crispy tofu, cous cous, green lentils, swiss chard and roasted kale

Strawberry shortcake layered with fresh sliced strawberries and whipped cream - raspberry coulis

Triple chocolate sundae with a warm walnut chocolate brownie, chocolate gelato and dark chocolate sauce

Assorted lemon, chocolate or white cupcakes with vanilla ice cream and strawberries

Blueberries, blackberries, strawberries and red raspberries tossed in sugar lemon juice with biscotti

Seasonal fresh fruit and mixed berry tarte with a vanilla cream custard

Brown sugar baked warm bananas foster with caramel and vanilla ice cream

Warm butterscotch drizzled vanilla ice cream with triple chocolate chip tollhouse cookies

Creamy vanilla bean cheesecake with homemade strawberry coulis and toasted pecans

Beef Tartare - fine select beef ground with seasonings, egg yolk, mustard and traditional condiments, caviar

Caspian Sea Caviar Service with Bellinis and Garnishes (upcharge market)

Chilled Oysters - Pacific / Atlantic and Canadian with shallot red wine mignonette, lemon horseradish and homemade wheat crackers

Chilled asparagus and jumbo lump crab salad with capers and tomato aioli

Chilled jumbo shelled shrimp cocktail served with preserved lemon horseradish and tomato ketchup

Chilled Maine lobster salad on roasted beets, grilled asparagus, citrus lemon and champagne vinaigrette

Beef Carpaccio - thinly sliced filet mignon, Taggiasche olives, capers, wild arugula, 24-month aged Parmigiano-Reggiano

Assorted hand rolled Mediterranean style sushi platter with selected items (smoked salmon / tuna / salmon / crab / uni)

Heirloom tomatoes with fresh basil, pickled cipollini onion, kalamata olives, imported Italian burrata, basil oil

Anchovy Caesar salad with organic red romaine and endive, hearts of palm, roasted garlic, romano parmesan and focaccia croutons

Artisanal Country charcuterie board - Parisian ham, prosciutto, saucisson a fall, chevre, peppered brie, roquefort, grapes and crusty French bread

B.C. Canadian Gravlox on black rye pumpernickel with avocado, shallot, capers, chervil and extra virgin olive oil

Insalate caprino arugula, warm bucheron, roasted beets, pistacchio, vinaigrette

Halibut au paupiotte - fresh North Atlantic halibut steamed in parchment with French leeks, carrot, anise, herbs, and lobster stock

1.5 lb steamed Maine lobster with drawn butter with Asian stir-fried vegetables and potatoes

Creekstone Farms New York Strip, roasted potatoes, truffle butter, creamed spinach with parmigiano reggiano, shallots and lemon

10 oz filet mignon with bordelaise sauce, roasted forest mushrooms and shallots, grilled zucchini with herbed potato puree

Dover Sole meunière style with steamed parsley potatoes, ginger carrots and sauteed baby zucchini and pattypan squash

Steamed Alaskan king crab legs, citrus garlic seasoning, drawn butter, hash browns, cole slaw and roasted carrots (market price)

New Zealand rack of lamb, dijon mustard herb crusted with a roasted garlic rosemary breadcrumbs - pan roasted and served with roasted yukon gold

14 oz blackened ribeye steak, pan-roasted with charred soy lime butter, ginger heirloom carrots, and truffled pomme frites potatoes

Farmers market peak of season vegetarian platter with crispy tofu, cous cous, green lentils, swiss chard and roasted kale

Fettuccine Al Salmone fresh fettuccine sauteed with salmon wild mushrooms, garlic and herbs in a light tomato cream sauce

Grilled salmon cutlets with cherry tomato cous-cous and pistachio butter - sautéed lemon spinach

Chilian seabass roasted in miso soy and ginger broth with sticky ginger rice with sesame oil, edamame and scallions

Chicken scaloppini piçatta style with capers, parsley, vermouth and lemon butter, fresh shelled pea farro with sautéed asparagus

Bone-in pounded, pan fried veal chop - parmesan, marinara, mozzarella d' bufalo, pecorino romano cheese

Pear and blueberry crumble with premium vanilla bean ice cream and dulce du leche

5 layer chocolate cake served warm with vanilla ice cream and berries

Apple and raisin crepes Suzette with whipped cream, cinnamon and Grand Marnier caramel sauce

Cheese Board – assorted perfectly ripened soft and semi soft cheeses, buckwheat baguette ($12.00 pp upcharge)

Butter Shortcake biscuits with fresh sliced strawberries and whipped cream

Authentic espresso and chocolate tiramisu with dark chocolate fresh raspberries, whipped cream and mint

Callebaut Chocolate Lava Cake Warm chocolate lava cake served with vanilla ice cream, fresh raspberries and raspberry sauce

Dark Valrohna chocolate chip Tollhouse Cookies and French vanilla ice cream with chocolate sauce

Warm chocolate souffle with creme anglaise

Seasonal Colossal Florida stone crabs with horseradish salad and mustard sauce and (market price)

Warm Maine lobster salad on roasted beets, grilled asparagus, citrus lemon and champagne vinaigrette

Assorted fresh oysters - pacific / Atlantic and Canadian with shallot red wine mignonette, lemon horseradish and homemade wheat crackers

Sous-vide French leek salad with crumbled goat cheese lemon chive vinaigrette and toasted walnuts

Anchovy Caesar salad with organic red romaine and endive, hearts of palm, roasted garlic, romano parmesan and focaccia croutons

Chilled seafood platter with crab, lobster, prawns and oysters with shallot mignonette, horseradish sauce, roast baby beets, and house wheat crackers ($24.00 pp add on)

Baked east coast oysters Rockefeller with blue fin crabmeat, herbed hollandaise

Assorted hand rolled sushi platter with selected items (smoked salmon / tuna / salmon / crab / uni)

Black sesame crusted black fin tuna loin, sliced and served rare with ponzu dipping sauce and crispy wonton tortillas with guacamole

Carpaccio - prime salmon crudo, rucola, parmigiano, capers, lemon oil

Lobster bisque soup with lobster claw meat, sherry, light touch of cream and a flavorful lobster stock

Baked Italian style stuffed clams casino stuffed with chopped clams, roasted peppers and shallots and bread crumbs

Fresh spaghetti with manilla clams, pancetta, hot chillies, parsley, vermouth

Union Square greens salad with baby gem lettuce, organic Bibb lettuce, heirloom tomatoes, barrel aged sherry vinegar, shaved Reggiano parmesan

Wild mushroom bisque with garlic chives, croutons, thyme and sherry

Baby greens salad with baby gem lettuce, shredded Brussels sprouts, heirloom tomatoes, fresh basil, and crispy panko crusted baked goat cheese

Lobster Roll with Maine lobster salad, celery, top split brioche bun

Blackened 12 oz boneless Ribeye steak with a chive-chili butter, stir-fried ginger carrots and french green beans - crispy fingerling potatoes

Colossal Florida Stone Crabs - mustard sauce - hash browns - steamed lemon asparagus

Dover Sole meunière style with steamed parsley potatoes, ginger carrots and sauteed baby zucchini and pattypan squash

Steamed Maine lobster with drawn butter, stir-fried vegetables and potatoes

10 oz filet mignon - prawns, sauce bordelaise, roasted forest mushrooms and shallots, grilled butter beets and zucchini with charred poblano potato puree

10 oz pan roast NY Strip steak with stir-fried vegetables - truffle butter and roasted potatoes

Atlantic Swordfish – pistachio crusted, pan roasted over polenta with lemon and arugula butter

Cioppino (Sicilian style fisherman's stew) a rich tomato seafood broth with halibut, cod, salmon and shellfish, braised tender and finished with saffron, white wine, chili pepper and crusty baked bread

12 hour braised beef short ribs - organic grass fed beef short ribs braised in red wine, mushrooms, thyme, garlic and tomato

Mediterranean Branzino - delicate white fish stuffed with lemon, herb and seasoning roasted and served with saffron yukon potatoes and steamed lemon spinach

Maryland blue fin crab stuffed Norwegian salmon - roasted and served over Minnesota pecan wild rice, ginger butter sauce

Grilled jumbo prawns on a skewer with zucchini, squash and tomato, over yellow saffron rice with roasted green chilies

Alaskan crab legs, citrus garlic seasoning, drawn butter, hash browns, cole slaw and roasted carrots (market price)

Pear and blueberry crumble with premium vanilla bean ice cream and dulce du leche

6 - Layer dark chocolate cake with French vanilla ice cream and sliced strawberries

Apple and brandy soaked raisin strudel with whipped cream, caramel and fresh berries

Apple and raisin crepes Suzette with whipped cream, cinnamon and caramel sauce

Strawberry shortcake layered with fresh sliced strawberries and whipped cream - raspberry coulis

Authentic espresso and chocolate tiramisu with fresh raspberries, whipped cream and mint

Brown sugar flambéed warm bananas foster with caramel and vanilla ice cream

Triple chocolate sundae sandwich with a homemade tollhouse chocolate cookies, chocolate gelato and dark chocolate sauce

Oysters l' espinache - broiled plump oysters with camembert cream, pernod and spinach

Blue fin lump crab cakes served with a remoulade sauce and field greens with lemon honey dressing

Escargot baked in garlic butter with puffed pastry

1 dozen fresh oysters - Pacific / Atlantic and Canadian with shallot red wine mignonette, lemon horseradish and homemade wheat crackers

Assorted French pates - duck liver mousse, campagne and black truffle liver pates with italian crisps, cornichon and chutney

Poached Maine lobster salad on roasted beets, grilled asparagus, citrus lemon and champagne vinaigrette

Fettuccine con Fungi porcini - northern Italian style dried porcini mushrooms braised in vegetable stock, shallots, cream, and aged pecorino romano cheese

Tartare de Boeuf - fine chop of prime filet, egg, mustard and traditional condiments, caviar

Carpaccio - prime salmon crudo, rucola, parmigiano, capers, lemon oil

Baked vegetable tarte in phyllo with heirloom tomatoes, goat cheese, french leeks, basil, tarragon and grilled eggplant

Ris de Veau Champignon au Morel - veal sweetbreads, morel mushroom cream reduction, tarragon

Salade Verts curly endive, frisée, radicchio, roasted red beets, haricots vert, preserved lemon and EVOO

Arcadian field greens salad with mache, arugula and Bibb lettuce, heirloom tomatoes, cucumbers and 360 balsamic vinaigrette

Anchovy Caesar - organic red romaine and endive, hearts of palm, roasted garlic, romano parmesan and focaccia croutons

Grilled garlic crusted rack of lamb, fingerling potatoes, garlic broccoli rabe, mustard sauce

Natural veal rib chop - citrus, garlic herb marinade, pan roasted, roasted forest mushrooms - over blue cheese potato gratin

Maryland blue fin crab stuffed wild "King" salmon, lemon caper beurre blanc, pecan wild rice

Prime filet mignon - morel mushroom creme with brandy - pommes gratin and asparagus

Farmers market peak of season vegetarian platter with crispy tofu, cous cous, green lentils, swiss chard and roasted kale, and grilled eggplant - smokey tomato sauce

Blackened ribeye steak with a chive-chili butter, stir-fried ginger carrots and french green beans - crispy fingerling potatoes

Steak au Poivre - prime NY strip steak peppercorn crusted, truffle butter, glazed lemon ginger carrots and asparagus, crispy roasted potatoes

Dover Sole meunière style with steamed parsley potatoes, ginger carrots, grilled lemon asparagus

Canard aux abricots - seared Mallard duck breast with apricots, brandy, orange and chanterelles

Atlantic black cod - pan roasted and steamed 'au paupiette' with ginger butter, soy, sesame and scallion over stir-fried edamame ginger rice

Chicken breast scallopini with capers, parsley, vermouth and lemon butter, roasted fingerling potatoes and roasted broccolini

Seared scallops’ linguini, black garlic, broccoli rabe and beurre blanc, chives over fresh linguini pasta with flat parsley and garlic toast

Linguini Vongole – fresh manilla clams, garlic, Italian red Peperoncino, fresh parsley, extra virgin olive oil, grated pecorino romano – black pepper

6 - Layer dark chocolate cake with French vanilla ice cream and sliced strawberries

Brown sugar baked warm bananas foster with caramel and vanilla ice cream

House made cookies and apricot rugalach platter with fresh picked raspberries, strawberries, blackberries and mint

Apple and brandy soaked raisin strudel with whipped cream, caramel and fresh berries

Homemade pumpkin pie with cinnamon whipped cream, caramel dulce du leche and vanilla ice cream

Pear and blueberry crumble with premium vanilla bean ice cream and dulce du leche

Warm dark chocolate pecan cookie Sundae with chocolate gelato and warm chocolate sauce

Homemade cinnamon apple Galette with fresh whipped cream, caramel sauce and vanilla ice cream