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Join us this Thanksgiving for lunch and dinner. The a la cart menu will be available, but a four course set menu will also be served. 

Check out the menu here.

  • Dinner Menu

    Each complimentary bread basket features our signature butter with handmade bread made fresh daily by our bakery, Foody’s Gourmet

    Starters

    Snails
    • - 13 -

    Burgundy snails baked in butter, garlic, parsley

    Beef Tartar
    • - 12 -

    Traditional beef tenderloin tartar, parmesan baguette biscotti

    Baby Beets
    • - 8 -

    Organic baby beets, Bucheron goat cheese, basil pesto, homemade croutons, pear vinaigrette

    Burrata Cheese
    • - 7 -

    Fresh Burrata cheese, grape tomato, dressed with a fig balsamic vinaigrette, served with rustic white bread from Foody’s Gourmet

    French Tacos
    • - 8 -

    Shredded duck confit, cilantro, red onion, arugula, Mediterranean Harissa sauce in a yellow corn tortilla

    Porcini Mushroom Cappuccino
    • - 6 -

    Porcini mushroom cappuccino, bacon crumbles

    Appetizers

    Foie Gras
    • - 20 -

    Cured foie gras terrine marinated in Sauternes, butter brioche, fig golden raisin chutney (served cold)

    Seared Hudson Valley Foie Gras
    • - 22 -

    Pan-seared sliced, roasted pears, five spice bread, black currant Port wine reduction

    Scallops
    • - 17 -

    Pan-seared scallops with saffron lemongrass beurre monté, fried spinach ravioli, butternut squash fondant

    Cheese Platter
    • - 18 -

    Assortment of imported Artisan cheeses, honey comb, fig chutney, toasted hazelnuts, Niçoise black olive ficelle bread

    Mistral Salad
    • - 11 -

    Spring mix greens, special Mistral blueberry balsamic dressing, roasted pine nuts

    Lobster Risotto
    • - 23 -

    Maine lobster tail risotto, flambéed Vermouth, baby spinach

    Onion Soup
    • - 9 -

    French onion soup gratinée, Gruyère cheese, thyme

    Lobster Bisque
    • - 25 -

    Four ounce Maine lobster tail served in a bisque, saffron croutons

    Entrées 

    Steak
    • - 39 -

    Your choice of dry-aged 12 oz ribeye or center-cut 6 oz beef tenderloin, au jus, grilled mini bell peppers, shallot confit, hand-cut French fries, tartar mayo

    Duck & Sausage
    • - 28 -

    Duck leg confit & homemade duck breast trumpet mushroom sausage, black currant sauce, carrot ginger purée

    Rack of Lamb
    • - 39 -

    Rack of lamb tagine, cranberry bulgur, glazed zucchinis & turnips, caramelized onions, cumin au jus

    Veal Osso Bucco
    • - 48 -

    Slowly braised center cut veal osso bucco in Madeira, aged parmesan risotto, crimini mushrooms

    Chicken
    • - 25 -

    Roasted farm-raised chicken breast au jus, mashed potatoes, English pea fricassée, organic glazed carrots

    Salmon Steak
    • - 27 -

    Broiled Atlantic salmon steak, sweet corn galette, sautéed King Trumpet mushrooms, smoked bacon emulsion sauce

    Red Snapper
    • - 33 -

    Filet of red snapper en papillote, zucchini, tomatoes, leeks julienne, saffron potatoes; marinated in lemon juice, olive oil and dill

    Chilean Sea Bass
    • - 35 -

    Oven-baked Chilean sea bass, creamy jasmine rice, sautéed green asparagus, fresh cilantro broth

    Lobster Pasta
    • - 34 -

    Hand-made tagliatelle pasta, Maine lobster, tossed in Newburg sauce

     

     

    *20 percent gratuity will be added to parties of five or more

    Executive Chef David Denis


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