Dinner Menu

 


To Begin

Shrimp Cocktail   19
Large Tiger Shrimps, Horseradish Sauce

Vodka and Citrus Cured Tasmanian Ocean Trout   16
  Preserved Lemon, Dijon Dill Sauce

Jamon Iberico de Bellota   38
Acorn Fed, Dry Cured Spanish Ham with Pan Catalan

San Danielle Del Friuli Italian Prosciutto   15

Pan Seared Nova Scotia Diver Scallops   26
Tomato Olive Provencal, Garnishes

Escargots Bourguignon   14
French Snails, Maitre d'Hotel Butter

Seared Hudson Valley Foie Gras   29
Port Wine Cherry Glaze, Toasted Brioche

Soup du Jour   12

Classic Romaine Salad   16
Double Smoked Bacon, Thyme and Garlic Croutons, Peppery Caesar Dressing

Carriage House Hydroponic Lettuce Salad   16
Boston Lettuce, Feta Cheese, Black Olives, Tomato, Shallot Sherry Vinaigrette

Baby Arugula Salad   16
Pear, Stilton, Toasted Walnuts, Port Wine Vinaigrette

Carriage House Caviar Selection
Traditional Garnishes

 

From  the  Mesquite  Wood  Burning  Grill

All Beef USDA Prime, Served with Frites

Beef Tenderloin                                                               8 oz  42    12 oz  65

New York Strip Loin                                                      10 oz  50    14 oz  65

Rib Steak                                                                                             24 oz  65

Beef Tenderloin on the Bone                                                           16 oz  75

Porterhouse Steak                                                                              32 oz  80
Choice of Sauce
Bordelaise, Peppercorn, Bearnaise, Stilton, Black Truffle Butter

Other Sides
Medley of Vegetables  6, Mushroom Fricasse  9, Sauteed Spinach  7,
  Asparagus Hollandaise  9



From  the  Ocean

Whole Boneless Branzino  38
White Wine, Olive Oil, Capers, Cherry Tomato

Irish Organic Salmon   34
Dill Beurre Blanc, Yukon Gold Mashed

Whole Fresh Dover Sole Amandine, Flown from Brittany   market price
  Vegetable Medley, Potato

Pistachio Crusted Filet of Chilean Sea Bass   44
Lemon Grass Infused Tomato Essence, New Potatoes

Grilled Tasmanian Ocean Trout    34
Roasted Garlic Thyme Vinaigrette, Creamed Potato

Lobster Newburg   46
In Vol au Vent, Madeira Brandy Cream 

Cuban Lobster Tails  8 oz or  14 oz   market price
Drawn Butter

 

Carriage  House  Specialties

Sesame Seed Crusted Ahi Tuna   44
 
Coriander Glaze

Herb Crusted Fresh Washington State Rack of Lamb   46
  Yukon Gold Mash, Lamb Jus

Game of the Day

Duo of Moulard Duck   45
Confit of Leg and Seared Breast, Cognac Blueberry Sauce

Free Range Chicken Two Ways   34
  Herb Roasted Breast and Ballontine of Leg, Roasted Garlic Mash,

Rosemary Thyme Jus