Seasonal Fare… Fine Dining
 

 
TUNA TARTARE
freshly grated wasabe, yuzu, potato crisp, micro chrysanthemum
   NV Vouvray Pétillant, Brut, Vouvray •
NV Henriot Blanc de Blancs, House Private Label, Champagne • •

  Scottish salmon
wild rice, bibb, pommery mustard, mussels
     2003 Domaine Gauby, Côtes du Roussillon, France •
   2004 Châtelain, Pouilly Fumé, Loire Valley  • •
 
LOCAL GRIGGSTOWN FARM CHICKEN
honshimeji mushrooms, asparagus, parsley gnocchi, vin Jaunè
2001 Chorey-Les-Beaune, Domaine Maillard •
 1999 Miura, Pinot Noir, Santa Lucia Highlands • •
 
~ ~ ~
  
CHOICE OF

paleron de bŒuf
crispy ‘socca’, broccoli rabe, ‘burnt’ cippolini onion, smoked beef
2003 B.R. Cohn, Cabernet Sauvignon ‘Silver Label’, North Coast •
2002 Veraison, Meritage, Napa Valley • •
 
or
 
LOCAL READINGTON FARMS BISON
haricot verts, baby carrots, roasted shallots, aligot, sauce Périgueux
[$12- Supplement]
2003 B.R. Cohn, Cabernet Sauvignon ‘Silver Label’, North Coast •
2002 Veraison, Meritage, Napa Valley • •
 
~ ~ ~
  
CHOICE OF
 
Quartet of Desserts
 
or
 
Chef’s selection OF TRIO of artisanal and farmhouse cheeses
St. Amant Vintage Port, Amador County, CA 1999 • / • •
 

MENU WITHOUT WINES $85- PER PERSON
 • WINE PAIRING #1 ~ $75- PER PERSON 
• •  WINE PAIRING #2 ~ $115- PER PERSON   


Menus are only representative of our current creations...

****MENUS CHANGE DAILY****

...due to our search for the best and freshest 
that the markets and our gardens offer!


Please note that although we will always try to accomodate you,
reservations for Fine Dining are recommended.  Reservations

908-534-4011




Please inform your captain of any food allergies or restrictions you might have.

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