Brunch Buffet Menu

  • Appetizers

    Maine Lobster Cakes
    With a Spring Shoestring Vegetables and a Nantucket Tartar
    13
    Kung Po’ Chicken Cake
    Served with an Asian Slaw and Sweet Chili Dipping Sauce
    11
    Jumbo Shrimp Cocktail
    With a Spicy Red Devil Cocktail Sauce
    12
    Golden Fried Calamari
    Tender Tubes Only, Lightly Fried, and served with a Siracha Aioli
    14
  • Main Course

    Marinated & Rpasted Spring Loin of Lamb
    Sliced and Accompanied with a Spearmint Port Demi
    32
    Pan Fried Pork Cutlet Normandy
    with a Brandied Apple and Sweet Onion Cream
    26
    Wasabi and Panko Encrusted Salmon
    Over Hong Kong Noodles, Braised Napa Cabbage and a Hoison Vinaigrette
    26
    Grilled Slice Kobe Flat Iron
    With a Roasted Garlic and White Truffle Cream and Wild Mushroom Ravioli
    32
    Pan Seared Monkfish
    With a Spring Onion White Wine Dijon Cream over Lobster Ravioli’s
    27
    Crispy Braised Leg and Sliced Leg of Duckling
    Finished with a Orange Gastrique
    27
    Dry Aged Certified Black Angus Delmonico
    Accompanied with a Mushroom Brown Butter
    32
  • Soup/Salad

    Lobster Bisque
    Drizzled with Smooth Crème Fraiche and Lump Lobster
    12
    Hearts of Romaine Caesar Salad
    Garnished with Pecorino Romano Cheese, Anchovies and Garlic Croutons
    10
    The Spring Salad
    Tender Mesculin, Beets & Danish Blue Cheese. Finished with a Balsamic Vinaigrette
    10
    Toasted Hudson Valley Goat Cheese
    With Arugula and Young Greens and a Raspberry Vinaigrette
    10