Dinner Menu

 


To Begin

Shrimp Cocktail   21
Large Tiger Shrimps, Horseradish Sauce

Vodka and Citrus Cured Tasmanian Ocean Trout   17
  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   26
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   16

Seared Hudson Valley Foie Gras   34
Sour Cherry Compote 

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

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

Beef Tenderloin                                                               8 oz  42    12 oz  65

New York Strip Loin                                                      10 oz  50    14 oz  65

Beef Tenderloin on the Bone                                         16 oz  75    20 oz  90

New York Strip Loin Steak on the Bone                                           18 oz  60

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   34
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   45
  B 52 Cardamon Espresso Cream, Mashed Potatoes

Sesame Seed Crusted Ahi Tuna   44
Soya Ginger Glaze, Pineapple Chutney

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

 

Carriage  House  Specialties

Pistachio Crusted Fresh Australian Rack of Lamb   46
  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   34
  Stuffed with Truffled Brie, Puff Pastry Lattice Wrapped, Vegetables, Shiitake Mushroom Jus


Game of the Day

Chef de Cuisine Surinder Kalsi