Herb Gnocchi Potato gnocchi in a Parmesan
cream on a balsamic Portabella, topped by an herb gratin in a pool of mushroom
broth with roasted tomato vinaigrette. 7.95
Sea Scallops Pan-seared jumbo scallops in a vanilla phyllo cup
with raspberry-port compote, veal demiglaze, herbed crème fraÎche and toasted
almonds. 11.95
Mini Wellington Braised sirloin, pearl
onions and Boursin cheese, wrapped in puff pastry with sautéed spinach and
braising jus. 9.95
Lump Crab and Tuna Tartare Sushi-grade RAW tuna with peppers
and cilantro, in a soy-lime vinaigrette on lump crab and an avocado puree with
rice paper chips. 12.95*
Risotto Roasted chicken with asparagus tips, prosciutto and
fresh herbs tossed in saffron risotto, surrounded by a sundried tomato purée
with a Parmesan tuile garnish. 8.95
Bruschetta Oven-broiled Tuscan bread topped with extra-virgin
olive oil, fresh basil, Roma tomatoes, Kalamata olives and Feta cheese,
garnished with field greens vinaigrette. 6.95
Gazpacho Shrimp Chilled jumbo shrimp paired with a Virgin Mary
gazpacho salsa and bagel chips. 9.95
Flash Fried Spinach With a squeeze of lemon, dusted in Parmesan
cheese. 6.95
Lobster & Crab Cake Seared and served over avocado vinaigrette
with a corn relish. 8.95
Soups Tomato Bisque or Soup du Jour - cup 2.95 bowl 4.95
Pear Salad Mixed field greens with poached
pears, honey-roasted walnuts and Gorgonzola cheese in a raspberry vinaigrette.
8.50
Caesar Salad Crisp romaine and croutons tossed in a creamy
anchovy-garlic dressing. 7.50
Duck Confit Salad Chilled duck confit on a
bed of baby spinach with toasted hazelnut, goat cheese, a cherry-port
vinaigrette and a shredded phyllo dough garnish. 9.95
Café Salad Mixed greens, grape tomatoes, red onion, Parmesan
cheese and croutons, with a roasted red pepper vinaigrette. 5.75
ENTRÉES
All entrées
are served with the Chef’s choice of accompaniments
Tenderloin Anthony 8-oz. beef tenderloin,
grilled and served on an herbed potato croquette, topped with
Gorgonzola/Brie cheese and garnished with grilled shrimp, served with a
mustard-tarragon cream sauce. 29.50
Peppersteak 12-oz. strip sirloin encrusted in cracked
pepper with green peppercorn butter, grilled and served with goat cheese
mashed potatoes in a pool of Bordelaise sauce. 29.50
Pork Tenderloin Cold-smoked then grilled, on a sweet-potato
pancake with an apple demiglaze, carrot-cumin coulis and caramelized
apple-carrot slaw. 22.50
Halibut Herb-seared halibut over a sweet potato risotto
with an apple-ginger purée, accompanied by French green beans in an almond
brown butter sauce. 27.50
Salmon Herb gratin-seared, on wilted baby spinach, saffron
risotto and crab creamed corn with a shellfish stock reduction. 22.00
Pan-Seared Duck Seared duck breast on duck confit-potato
hash in a caramelized shallot and duck jus, with honey-glazed beets and a
parsley purée. 24.95
Pollo Frenched chicken breast, dusted in toasted fennel
flour and seared, served
with whipped horseradish Yukon Gold potato, asparagus velouté, a grain
mustard demiglaze and sautéed asparagus tips. 18.95
Café Veggies An herbed potato croquette,
grilled Portabella confit, tempura asparagus,
stewed tomato and sautéed
spinach on an asparagus purée with a horseradish vinaigrette. 16.25
Pasta Giovanni Sautéed mushroom and grilled tenderloin
tossed in a sour cream-laced veal stock with egg noodles and topped with
scallion. 19.95
Seafood Capellini Angel hair tossed with jumbo sea
scallops, shrimp, greenlip mussels, tomato, fresh fennel and pinenuts in a
lemongrass-laced clam broth. 22.00
In consideration of all our guests, cigar and pipe smoking
are not permitted.
18% Gratuity added to parties of six or more.
EXECUTIVE CHEF DEREK CRAIG
*=Items prepared raw of under 145 degrees F
