Roasted Organic Chicken Breast
with truffled fingerling potatoes, creamed spinach, and natural jus
Rack
of Lamb
with sweet potato mash, roasted brussel sprouts, and red wine sauce
Filet
Mignon
seared to temperature with classic bearnaise and bordelaise sauces
Sauteed Salmon Filet
with salmon dumplings, saffron potatoes, braised fennnel and red wine sauce
Lobster
Crepes
filled with lobster and lump crabmeat topped with
lobster-brie sauce
Jumbo
Lump Crab Cakes
with celery root carbonara, roasted pearl onions, and parsley oil
Sauteed Veal Medallions and Crab
thyme, veal jus, and hollandaise sauce
Rainbow Trout
with roasted cippolini onions, crispy potatoes and parsnips, brown butter-almond sauce
Crispy Duck Breast
with autumn vegetables, spatzle, and brandy-cherry sauce
Wiener Schnitzel
a classic dish from Austria with demi glaze and lingonberries
Herb Crusted Seared Scallops & Shrimp
with roasted baby carrots, pancetta and cauliflower puree, saffron aioli
Dessert: