starters

lobster bisque   12

lobster meat and scallions

baby organic greens    8

cherry tomatoes, shaved parmesan cheese

and fresh herb vinaigrette

frisee salad   12

crispy bacon, julienne cucumbers, red peppers, goat cheese

and red pepper vinaigrette

baby spinach salad   12

roasted pear, cabrales blue cheese and walnut vinaigrette

burrata  15  

crispy eggplant, pepper jam and balsamic reduction

oysters rubio    14

crispy oysters, sauteed spinach, sweet plantain fufu

and wua kah tie saucel

hudson valley foie gras    21

grilled pineapple and cranberry sauce

beef empanadas    14

black bean salsa, daikon radish sprouts and romesco sauce

mains

filet mignon    38

yukon gold potato puree and demi-glace

rack of pork    29

tahitian vanilla sweet potatoes, plantain, pineapple chutney

and natural jus

free range chicken    23

saffron rice, olive relish, rosemary and demi-glace

crescent farm duck breast    36

wild black rice, cranberries, toasted almonds and peach chutney

atlantic salmon    26

cauliflower, asparagus, spinach and tomato broth

shrimp    35

tri-color fingerling potatoes, spinach and beurre blanc

yellowfin tuna    37

patatas bravas, olive relish and ancho chile aiöli

wild striped bass    37

celery root puree and beurre blanc

scallops    37

mushroom-asparagus risotto and beurre blanc

desserts    7

napoleon

vanilla whipped cream, fresh berries and grand marnier sauce

warm chocolate cake

vanilla ice cream and raspberry coulis

passion fruit tart

cinnamon mascarpone cheese and caramel sauce

banana tres leches cake

vanilla gelato

tiramisu

lady fingers, espresso, rum and mascarpone

hot rice pudding

raisins, cinnamon and condensed milk

coconut panna cotta

mango sauce and toasted coconut flakes

vanilla crème brulée

fruit plate

mango sorbet and raspberry coulis

ice creams

vanilla     coffee    chocolate

sorbets

mango    lime    raspberry   

coffee, decaffeinated coffee, tea, herbal tea,

espresso or cappuccino