The 1913 Room Menu

FIRST COURSES Torn Leaf Caesar Salad with La Mancha, Manchego Eight

* add Ahi Tuna, Grilled Chicken Breast or Salmon Fourteen

Salad of Mâche and Chantenay Carrots Timbale of Smoked Rabbit Saddle, Pommery Mustard Vinaigrette Ten

Riesling Poached Pear with Leaves of Frisée Fourme d’ Ambert Mousse, Pignoli and Tahitian Vanilla Bean Vinaigrette Ten

Maine Lobster Cakes, Zucchini and Tomato Confit, Lobster Sabayon Fourteen

Caramelized Onion Soup in a White Veal Broth scented with Madeira and Gruyere Crouton Seven

Our Daily Soup Six

MAIN COURSES Homemade Veal Meatloaf with Country Gravy, Crispy Tobacco Onions and Whipped Potatoes Thirteen

* Honey and Cumin Glazed Venison Loin Mascarpone Polenta Pedestal, Heirloom Turnips and Lingonberry Sauce Thirty-three

* Juniper and Pink Peppercorn dusted Jurgielewicz Farms Natural Duck Breast Fregola Sarda, Winter Beets and Vintage Port Sauce Twenty-seven

Braised Monkfish “Osso Buco”, Saffron Risotto Mirepoix Vegetables and Meyer Lemon Gremolata Twenty-nine

* Seared Icelandic Arctic Char on a Potato Pedestal Creamy Leeks, Champagne Emulsion and Caviar Twenty-five

THE BUFFET AT THE GRILL Sixteen

SIMPLE LUNCH GRILLS * Beef Tenderloin Medallion or Salmon Escalope or Garlic Chicken Breast or * Ahi Tuna Steak served with Grilled Seasonal Vegetables, Crispy Potato Tart and Warm Balsamic Vinaigrette Fifteen

22% gratuity will be added for parties of six or more * Consuming Raw or Undercooked Meat, Shellfish and Eggs May Increase Your Risk of Food-Borne Illness *Cooked to Order As a courtesy to fellow diners, please turn off cellular phones and pagers

FIRST COURSES Seared Nantucket Cape Scallops with a Tomato Fondue Vermouth Froth and Basil Thirteen

Escargots Bourguignonne, The Classical Way Twelve

* Crispy Veal Sweetbreads and Double Smoked Bacon Quince and Prune”Aigre-Doux”, Spiced Cider Foam Twelve

*Hudson Valley Foie Gras “Au Torchon” with Cranberry Gelèe Toasted Brioche and Watercress Sixteen

Galantine of Roasted Quail with Quatre Epices Raisin Caper Compote, Jurassic Salt and Horseradish Bubbles Eleven

* A Symphony of Appetizers Seared Nori Tuna with Carrot Orange Sauce and Micro Watercress Unagi with Mustard Miso and Radishes A Maine Lobster Cake with Lobster Sabayon Hudson Valley Foie Gras Torchon with Caramelized Banana and Cohiba Tobacco Sauce and a Wild Mushroom Terrine with Chèvre Fondue Eighteen

Maine Lobster Cakes Zucchini and Tomato Confit, Lobster Sabayon Fourteen

Duo of Crispy Kurobuta Pork Belly and Braised Oxtail, Quail Egg, Black Olive Purée and Watercress Thirteen

Leaves of Baby Romaine with Marcona Almonds White Anchovies, Parmesan Vinaigrette and Romaine Coulis Ten

Salad of Mâche and Chantenay Carrots Timbale of Smoked Rabbit Saddle, Pommery Mustard Vinaigrette Ten

Riesling Poached Pear with Leaves of Frisèe Fourme d’ Ambert Mousse, Pignoli and Tahitian Vanilla Bean Vinaigrette Ten

Caramelized Onion Soup in a White Veal Broth scented with Madeira and Gruyère Crouton Eight

Creamy Golden Turnip Soup Navette Oil, Butternut Squash Royale Ten

22% gratuity will be added for parties of six or more As a courtesy to fellow diners, please turn off cellular phones and pagers One check per table

MAIN COURSES Braised Monkfish “Osso Buco”, Saffron Risotto Mirepoix Vegetables and Meyer Lemon Gremolata Thirty-six

* Seared Icelandic Arctic Char on a Potato Pedestal Creamy Leeks, Champagne Emulsion and Caviar Thirty-five

Dover Sole Meunière, Nut Brown Yukon Gold Potatoes and Vegetable Pearls Thirty-seven

* Seared Black Mustard Spiced Wild Striped Bass Saffron infused Potatoes, Golden Chanterelles, Chowder Vegetables and Bacon Consommé Thirty-three

* Filet of Beef au Poivre, Soufflé Potatoes Thirty-eight

* Honey and Cumin Glazed Venison Loin Mascarpone Polenta Pedestal, Heirloom Turnips and Lingonberry Sauce Thirty-six

* Grilled Prime Dry Aged New York Sirloin, Rosemary Potato Gratin, Ridge Vineyard Zinfandel Sauce Forty-four

* Grilled Filet of Beef and Maine Lobster Terrine Williams Potato, Cabernet Franc Demi-Glace and Lobster Cream Thirty-eight

* Roasted Rack of Colorado Lamb, Sweet Potato Pavé, Broccolini and Foie Gras Emulsion Thirty-nine

* Juniper and Pink Peppercorn dusted Jurgielewicz Farms Natural Duck Breast Fregola Sarda, Winter Beets and Vintage Port Sauce Thirty-four

Toasted Quinoa on a Grilled Cauliflower Pedestal, Golden Raisins, Scallion - Semolina Dumplings and Caramelized Onion Broth Twenty

THE CHEF’S TASTING MENU Seventy-five

with Sampling of Wines – One Hundred Twenty Creamy Maine Lobster Bisque with Truffle Toast and Lobster Oil Chardonnay, Clos du Val, Carneros Vineyard, Napa Valley Salad of Watercress and Mâche, Fourme d’ Ambert Soufflé Organic Duck Egg and Blood Oranges Pinot Noir, Muira, “Pisoni Vineyard”, Santa Lucia Highlands Intermezzo * Seared Medallions of Beef Tenderloin, Golden Chanterelles Caramelized Pearl Onions, Sauce Chasseur Merlot, Newton, Special Cuvée, Napa Valley Selection of Artisan Cheeses with Accompaniments Port, Taylor Fladgate, First Estate Dragon Fruit Chocolate Macaroon Crisp Macaroon filled with a Pomegranate Chantilly Cream and Fresh Dragon Fruits Consuming Raw or Undercooked Meat, Shellfish and Eggs May Increase Your Risk of Food-Borne Illness * Cooked to Order December - 2008