Menu
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~ Starters ~
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Steamed Littleneck Clams in the Style of Venus
angel hair pasta, smoked salmon, sweet peas and Florence fennel
Crispy Sweet Potato and Fresh Rock Shrimp Fritters
enrobed in tender lettuce leaves with spicy ginger-lime dipping sauce
Martini of Chilled, Freshly Shucked Oysters in Bloody Mary Sauce
artichoke hearts and celery seed crackers
Jumbo Lump Crabmeat and Red Delicious Apple Salad
tender baby greens, lemon-mint dressing, avocado cream & plantain crisps
Garden of Eden Salad of Aphrodisiac Vegetables
dressed with creamy rosemary mustard vinaigrette
Ménage à Trois of Three Erotic Fruits with Warm Brie
red flame grapes, luscious pear and forbidden apple with buttery brioche toasts
Frisky Rabbit Sausages wrapped in Prosciutto and Grilled
peppery arugula salad and shaved Pecorino romano with white truffle dressing
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~ Entrees ~
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Stir-fried Vegetables and Silken Tofu with Kaffir Lime and Lemongrass
in curried coconut cream atop crispy noodle pillow and pea tendrils
Artichoke and Truffled Risotto with Roasted Asparagus
grilled portobello mushrooms, braised red onions and cherry tomato coulis
Duet of Duck: Pan Crisped Breast and Armagnac Sausage
spiced honey glaze, wild rice pilaf and braised belgian endive
Honey-Mustard Basted Lamb Tenderloins with Sherry-Cumin Jus
spicy fried potatoes with saffron aioli and mint steamed garden vegetables
Parisian Filet of Beef au Poivre topped with Roquefort Butter
wild mushroom-potato gratin and spinach fondue
Fricassée of Scallops and Chanterelles with Meyer Lemon and Tarragon
curry roasted Yukon gold potatoes and haricots verts
Pan Crisped Wild Alaskan Salmon with Asparagus and Crab Velouté
spinach tagliatelle, pear tomatoes and chives
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~ Desserts ~
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"Ravishing" Raspberry Cheesecake
in a pine nut crust and raspberry caramel sauce
“Confess Your Sins” Cherries Jubilee Sundae
French vanilla ice cream and a butter crunch heart pastry
“After The Act” Cappuccino Crème Brûlée
with cinnamon froth and chocolate “cigarettes”
Smooth & Silky Milk Chocolate Cream Pie
Nestled in a Chocolate Cookie Crust with toasted peanut caramel,
whipped vanilla cream and chocolate curls
Sweets for the Sweet
hand-crafted chocolates and other luscious bites to wrap your lips around
“Don’t Break My Heart” Lemon-Pistachio Tart
with blood orange sauce and fresh vanilla whipped cream
Prix Fixe Three Course Dinner. $65/person, plus tax & gratuity.
Reservations (215) 386-9224
