Appetizers |
Jumbo
Shrimp Cocktail
served with cocktail sauce
$14.00 |
Seared
Sea Scallops
with butternut squash chutney and julienne of apple
$13.00 |
Escargots
De Vienne
with garlic butter and white wine
$12.00 |
House Cured Smoked
Salmon
with horseradish creme fraiche and toasted pumpernickel
$12.00
|
Fried Calamari
with preserved lemon aioli and tomato coulis
$12.00
|
Baked
French Brie
wrapped in puff pastry with
a strawberry-almond
sauce
$11.00 |
*Oysters
on the Half Shell
six raw oysters on the half shell
with
cocktail
sauce and
shallot vinegar
$14.00 |
Maryland
Lump Crab Cake
jumbo lump crab meat blended with herbs,
spices
and sauce verde
$14.50
|
Pan Seared Hudson Valley Foie Gras
with carmelized pear and spiced pear coulis
$ 19.00
|
Soups
|
|
Lobster
Bisque
with creme fraiche garni
$9.50 |
Baked Sweet Onion
with gruyere cheese
$8.50 |
Salads
|
Mozzarella Salad
fresh mozzarella, tomatoes, and basil
with marinated onions and
balsamic vinaigrette
$10.50 |
Classic
Caesar
classically prepared
served tableside
$10.00 |
Duling-Kurtz House Salad
mixed greens, choice of dressing
$7.50
|
Arugula & Gorgonzola Salad
baby arugula, strawberries and gorgonzola cheese with toasted almonds and crunchy croutons, strawberry-balsamic vinaigrette
$10.00 |
|
Roasted Beet Salad
roasted and marinated beets with warm goat cheese, shaved fennel, mixed greens, and thyme vinaigrette
$10.50
|
Chopped Salad
with fennel, carrots, red onion, bacon,
and blue cheese dressing
$10.50 |
|
Sauteed Veal Medallions & Crab
thyme, veal jus, and hollandaise sauce
$32.00 |
Grilled New York Strip Steak
with gorgonzola-garlic butter and crispy onions
$38.00
|
Rack
of Lamb
with sweet potato mash, roasted brussel sprouts, and red wine sauce
$35.00 |
Chateaubriand
Roasted Prime Filet Tenderloin
carved tableside with exotic
mushroom medley
and
classic
béarnaise sauce
For Two $72.00 |
Filet Mignon au Poivre
pan seared in a three-pepper brandy
sauce served flambé tableside
$37.00
|
Sauteed Scottish Salmon Filet
with salmon dumplings, saffron potatoes,
braised fennel and red wine sauce
$27.00 |
Lobster
Crepes
filled with lobster and lump crab meat
topped with lobster-brie sauce
$33.00
|
Roasted Organic Chicken Breast
with truffled fingerling potatoes, creamed spinach, and natural jus
$25.00
|
Jumbo
Lump Crab Cakes
with celery root carbonara, roasted pearl onions, and parsley oil
$31.00 |
Herb Crusted Scallops & Shrimp
with roasted baby carrots, pancetta and cauliflower puree, saffron aioli
$27.00
|
Crispy
Duck Breast
with autumn vegetables, spatzle, and brandy- cherry sauce
$26.00
|
Wiener Schnitzel
A classic dish from Austria with demi glaze and lingonberries
$27.00 |
Seared Ostrich Tenderloin
with wild mushrooms, truffle oil, fingerling potatoes and roasted garlic jus
$34.00 |
Filet
Mignon
seared to temperature with classic
bearnaise and bordelaise sauces
$35.00
|
Lobster Thermidor
Maine lobster and jumbo lump crabmeat in a brandy cream sauce
$38.00 |
Sauteed Rainbow Trout
with roasted cippolini onions, crispy potatoes and parsnips, brown butter-almond sauce
$32.00
|
|
*All entrees include vegetables, rolls, butter, Duling-Kurtz lemon curd and fresh popovers.
All items may be prepared without salt or butter
Vegetarian entrees are available upon request. |
Executive Chef-Joshua Taggart
|
| |
| Duling-Kurtz House Desserts |
| $8.50 |
Creme Brulee
baked custard topped with
lightly glazed sugar |
Warm Apple Strudel
apples, slivered almonds, and golden
raisins wrapped in phyllo pastry |
Dark Belgian Chocolate Mousse
with a rich chocolate accent |
Cappuccino Parisienne
Ice Cream Truffle
Cappuccino ice cream, crumbled toffee and praline with a hard chocolate shell |
Limoncello
refreshing lemon gelato swirled together with limoncello, presented in a champagne glass |
Austrian Cheese Strudel
double whipped cream cheese and slivered almonds wrapped in phyllo pastry, served warm and topped with warm apricot sauce |
Chocolate Fondant
a three layer chocolate cake filled with a rich chocolate cream, covered with a chocolate ganache and rimmed with chocolate flakes |
Cheese Plate - Chef's Daily Selections $12.00 (with Sandeman Vau vintage '97 port $20.00)
|
| Chef's Selection's |
Chocolate Lava Cake
chocolate cake filled with melted chocolate, served a la mode - baked to order, please allow 12-15 minutes
$11.00 |
Duling-Kurtz House Cobbler
seasonal fruit variety, served warm topped with vanilla ice cream
$10.50 |
Dessert Special
The chef's specialty of our finest seasonal ingredients.
Ask your server
*price varies |
