Dinner Menu

 


To Begin

Shrimp Cocktail   22
Large Tiger Shrimps, Horseradish Sauce

Vodka and Citrus Cured Tasmanian Ocean Trout   18
  Preserved Lemon, Dijon Dill Sauce


Grilled Octopus   22
Sun Dried Tomato, Moroccan Black Olives, Preserved Lemon, Extra Virgin Olive Oil

Pan Seared Nova Scotia Diver Scallops   28
Oyster Mushroom Leek Ragout, Crispy Double Smoked Bacon

Escargots Bourguignon   18
Wild Mushroom, Garlic, Brandy, in Vol au Vent

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

San Danielle Del Friuli Italian Prosciutto   17

Seared Hudson Valley Foie Gras   34
Sour Cherry Compote 

Soup du Jour   13

Classic Romaine Salad   17
Double Smoked Bacon, Thyme and Garlic Croutons, Peppery Caesar Dressing

Carriage House Hydroponic Lettuce Salad   18
Boston Lettuce, Feta Cheese, Black Olives, Tomato, Shallot Sherry Vinaigrette

Baby Arugula Salad   17
Pear, Stilton, Toasted Walnuts, Port Wine Vinaigrette

Wedge of Iceberg Salad   18
Warm Double Smoked Bacon, Bermuda Red Onions, Cherry Grape Tomato, Sour Cream
Roquefort Herb Dressing

Carriage House Caviar Selection
Traditional Garnishes

 

From  the  Mesquite  Wood  Burning  Grill

All Beef USDA Prime, Served with Frites and Choice of Sauce

Beef Tenderloin
6 oz 40    8 oz  44    12 oz  68

New York Strip Loin
10 oz  55    14 oz  70

Beef Tenderloin on the Bone
16 oz  75    20 oz  90

New York Strip Loin Steak on the Bone
18 oz  65

Delmonico Rib Steak
24 oz  65


Choice of Sauce
Bordelaise, Peppercorn, Bearnaise, Stilton, Black Truffle Butter

Other Sides
Medley of Vegetables  7, Mushroom Fricasse  9, Sauteed Spinach  7,
  Asparagus Hollandaise  9, Roasted Baby Beetroots with Goat Cheese  7,
Spiced Chili Garlic Rapini  9



From  the  Ocean

Irish Organic Salmon   36
Prosciutto Crusted, Fennel Pernod Tomato Broth, Fingerling Potatoes

Fresh Dover Sole Flown from Brittany, Amandine or Brown Butter   market price
  Choice of Potato

Almond Crusted Filet of Chilean Sea Bass   46
  B 52 Cardamon Espresso Cream, Mashed Potatoes

Sesame Seed Crusted Ahi Tuna   45
Soya Ginger Glaze, Pineapple Chutney

Cuban Lobster Tails  8 oz 40  or  14 oz 80
Drawn Butter

 

Carriage  House  Specialties

Pistachio Crusted Fresh Australian Rack of Lamb   48
  Goat Cheese Mash, Lamb Jus

Duo of Moulard Duck   45
Confit of Leg and Seared Breast, Grand Marnier Orange Pink Peppercorn Glace

Breast of Free Range Chicken   36
  Stuffed with Truffled Brie, Puff Pastry Lattice Wrapped, Vegetables, Shiitake Mushroom Jus


Game of the Day

Chef de Cuisine Surinder Kalsi