Appetizers

Foie Gras
Pan Seared Hudson Valley Foie Gras, Smoked Sweet Corn Polenta, Grilled Mango Fan drizzled with Balsamic and Fig Syrup, Prosciutto de Parma Crisp
$19.00

Lump Crab Cake
Pan Fried Lump Crab Cake with a Pommerey Creamy Mustard Sauce, topped with a Black Sesame Savoy Cabbage Slaw
$19.00

Diver Scallop
Porcini Scallop Risotto, Mushroom Broth topped with Garlic Chips
$18.00

Gnocchi Stroganoff
Gorgonzola Crusted Petit Filet of Beef, Sun Dried Tomato Potato Gnocchi, Cognac Cream Pearl Onion Sauce, Truffle Shavings
$19.00

Soups

Lobster Bisque
Cream of Lobster and Sherry baked with Puff Pastry
$15.00

Cream of Morel Soup
Poured over Wild Mushroom Bread Pudding and Brie Morel Rings
$14.00

Salads

Venetian Salad
Mache, Yellow Tomato, Jumbo Asparagus, Shaved Fennel and Black Pepper Crusted Chevre Cheese with a Chili Infused Vinaigrette and Aged Balsamic
$13.00

Boston Bibb Salad
Layers of Bibb Lettuce and Vine Ripe Tomatoes with Chopped Eggs, Foccacia Croutons and Orange Champagne Dressing
$12.00

Belgian Endive and Watercress Salad
Julienne Granny Smith Apples, Walnut Crusted Warm Saga Bleu Cheese, Spiced Walnuts and Walnut Oil Vinaigrette
$14.00

TOMATO BUFFALO MOZZARELLA CHEESE SALAD
A Bouquet of Organic Baby Mixed Greens in a Ring of English Cucumber, Fresh Buffalo Mozzarella over a Poached Red Vine Ripe Tomato, Marinated Shitake Mushroom and Roasted Peppers, Blood Orange Vinaigrette
$13.00

Entrées

Filet Mignon
Seared Filet of Beef with Barley Rhubarb Chard, Fennel and Pernod Strudel, Yukon Gold Potato Croquette and Shaved Black Truffle Red Wine Reduction
$41.00

Veal Chop
Pan Roasted Veal Chop, Wild Mushroom Polenta Cake, Baby Eggplant, Broccolini and a Porcini Cream Sauce
$39.00

Chilean Sea Bass
Citrus Crab Meat Crusted Sea Bass, Okinawa Sweet Potato Puree, Steamed Bok Choy Duet of Caviar
$39.00

Confit of Duck
Sweet Potato Pumpkin Custard Pastry Tartlet Piled High with Pulled Confit and Blood Orange Glazed Sliced Breast of Duck, Ruby Port Wine Dark Cherry Sauce
$37.00

LOIN OF LAMB
Lavender Scented Roasted American Loin of Lamb with Quinoa, Sautéed Spinach Sweet Corn Flan, Sour Orange Glacé Carrots and Mint Jus
$38.00

Short Ribs
Five Spice Slow Braised Boneless Bison Short Ribs, Onion Jam, Truffle Parsnip Puree and Natural Jus
$36.00

Dover Sole
Sautéed Dover Sole with a Purple Potato Hash, Asparagus Gratin, Vermouth Roasted Caper and Butter Sauce
$37.00

Desserts

Chocolate or Grand Marnier Soufflé
Topped with Crème Anglaise
$13.00

Tahitian Vanilla Bean Crème Brulée
With Essence of Orange, Fresh Berries, White Chocolate Shavings and a Ginger Snap Twirl
$11.00

Black Magic Dome
Bittersweet Chocolate Mousse on a Chocolate Platform topped with a Hazelnut Butterfly
$13.00

Charlotte Tropicale
Passion Fruit Bavarian Cream lined with Frangipan with Mango and Cassis Sauce
$11.00

Venetian Room Chocolate Sampler
A combination of Chocolate Mousse, Opera Cake, White Chocolate Truffle and Light & Dark Chocolate Pieces
$17.00

Raspberry Almond Gateau
Almond Frangipan soaked in Chambord with Crème Patissier, topped with Fresh Raspberry and Lemon Crème Anglaise Sauce
$10.00

Maitre D’ - Todd Skaggs, Executive Chef - Vincent Posada,
Chef DeCuisine - Khalid Benghallem

* Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase Your risk of foodborne illness, especially if you have certain medical conditions.