- Jumbo Shrimp – 1⁄2 cocktail, 1⁄2 lemon basil olive oil
- Seared big eye Tuna & grilled asparagus with sesame
tossed greens, citrus ginger reduction & lemon infused truffle oil
- Pan seared Hudson Valley Foie Gras with grilled apple
& caramelized walnut compote & apple cider port wine
reduction
- Veal tenderloin & cold water Lobster tail roulade
with a lemon cognac butter
- Roasted center cut Lamb chops with red wine demi glace
- Long Island blue point oysters on the half shell bathed
in champagne with Caviar
- Assorted Crème Brulee
- Godiva white chocolate raspberry
- Hazelnut
- Godiva chocolate
- Vanilla
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