Appetizers
Cheese Soufflé with a Chive-Parmesan Sauce 16.50
Bonless Quail and Foie Gras over Polenta with a Merlot Reduction 16.50
House Smoked Salmon  and Shrimp with Horseradish Mousse and Cucumber Salad 14.50
Maryland Crab Cake, Dijon-Mango Mustard Sauce 15.50
Escargot "Bourguignon"· 12.50
Foie Gras with Apples, Cassis and Raspberries 30.00
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Soups and Salad
Cold Cucumber Soup with Chopped Chives 8.00
Soup of the Day· 8.00
Mesclun Greens Salad with our Soy-Sesame Dressing 8.00
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Main Course
Sautéed Calf's Liver, Baked Apples, Crisp Onions and Bacon 24.00
Boneless Brook Trout over Mushrooms, Covered with Scallions, served with Lober Sauce 26.00
Grass Fed, Organic NY Strip Steak, Green Pepper Corn Sauce 30.00
Grilled Diver Scallops with Sauce "Beurre Blanc" and Sun Dried Tomato 28.00
Crisp Honey Glazed Duckling with  Mango and Oranges 24.50
Roasted Kurobuta Pork Loin with Baked Summer Peaches 21.00
Veal Medallions with Parma Ham and Manchego, Cheese served  with Potato-Scallion Pancakes 28.00
Grilled 16 Ounce Organic Veal Chop with over Linguine 36.00
Crisp Soft Shell Crabs with Lemon, Fresh Herbs and Capers 32.00

Iternational Cheese Selection 14.00

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Desserts
Apple Crisp wit Vanilla Ice Cream 9.00
Summer Fruit Tart 10.00
Grand Marnier, Coconut, Chocolate or Raspberry Soufflé with Sauce Zabaglione 15.50
Hazelnut Crème Brulée, Fresh Fruit and Berries with Cassis 10.00
Coffee 3.50 - Tea 3.50 - Espresso 4.50 - Cappuccino 4.75