FIRST COURSE

OLD FASHIONED APPLE FRITTERS

Vanilla Anglaise, Huckleberries

LEMON AND RICOTTA BLINTZES

With Warm Wild Berry Compote

HOUSE MADE GRANOLA PARFAIT

Organic Greek Style Yogurt & Fresh Berries

BIRCHER MUESLI OR ASSORTED BREAKFAST CEREALS

Mc CANN’S STEEL CUT OATMEAL

Toasted Walnuts, Brown Sugar and Rum Soaked Raisins

TOASTED HOUSE BAKED MUFFIN WITH MAPLE BUTTER

Poppy Seed, Blueberry or Banana Nut

ASSORTED BREAKFAST PASTRIES, DANISH AND COFFEE CAKE

FRESH SQUEEZE JUICES & FRESH FRUIT SMOOTHIES

SEASONAL MARKET FRESH FRUIT PLATE

Ruby Red Grapefruit Granita, Sliced Melon and Wild Berries

BATTERS & TOASTS

OLD STYLE BUTTERMILK PANCAKES

Wild Huckleberries and Vermont Maple Syrup

PECAN WAFFLES

Ginger-Vanilla Syrup and Caramel Whipped Crème Fraiche

RAISIN BRIOCHE FRENCH TOAST

Flambéed Bananas and Cinnamon Spice Butter

ORGANIC EGG DISHES & HOUSE SPECIALITIES

CORNED BEEF HASH CAKES “BENEDICT”

Two Poached Eggs, Sautéed Spinach and Béarnaise

TWO “SUNNY SIDE“ UP EGGS

Maple Sage Sausage and Truffle Parmesan Polenta

OPEN FACE ITALIAN FRITTATA

Artichokes, Goat Cheese, Thyme and Roasted Tomatoes

FRENCH STYLE OMELET

Wild Field Mushrooms, Asparagus and Gruyere Cheese

HOUSE SMOKED SALMON & LOCAL TROUT

Herbed Cream Cheese, Tomatoes, Onions and Toasted Bagel

“STEAK & EGGS”

Grilled Rib Eye Two Eggs Over, Red-eye Gravy and Potatoes

“HUEVOS RANCHEROS”

Fried Eggs, Salsa Guajillo, Cotija Cheese and Crispy Tostada

“CHILE RELLENOS”

Bacon & Egg Scramble, Chihuahua Cheese Sauce, Ranchera Salsa

FRIED EGG & CHEESE SANDWICH

Buttery Croissant, Vermont Cheddar, Apple Smoked Bacon

TWO ORGANIC EGGS OR EGG WHITES ANY STYLE

Kurobuta Ham, Nueske Bacon or Maple Sausage, and Country Potatoes

FIRST COURSE

TUSCAN BEAN SOUP

Garden Vegetables, Cannelini Beans, Basil Pesto and Reggiano

KABOCHA PUMPKIN SOUP

Amaretti Cookies, Cardamom Cream and Pear Chutney

MARYLAND BLUE CRAB & LOBSTER”LOUIS’ SALAD

Avocado, Herb Aioli, Tomato Glaze and Horseradish Panna Cotta

WINTER VEGETABLE SALAD

Asian Pear, Fennel, Fuji Apple, Frisee, Smoked Oregon Blue Cheese

Baby Beets, Medjool Dates and Pine Nut Dressing

SPICY BIG EYE TUNA TARTARE

Avocado, Micro Cress and Wonton Chips

PIZZAS

LOCAL SMOKED ORGANIC SALMON

Shaved Sweet Onions, Dill Crème Fraiche and Salmon Pearls

BASIL PESTO MARINATED SHRIMP

Sonoma Goat Cheese, Olives, Roasted Sweet Peppers, Rapini

WILD OREGON CHANTERELLE MUSHROOMS

Roasted Cippolini Onions, Garlic Spinach, Parsley and “Fiore di Sardo”

HOUSE MADE SWEET ITALIAN SAUSAGE

Fresh Tomato Sauce, Roasted Eggplant, Mushrooms, Leeks and Goat ricotta

SPICY GARLIC-CILANTRO CHICKEN BREAST

Sweet Peppers, Roasted Tomatoes, Jalapenos, Cilantro, Shaved Red Onions

LARGE SALADS

“CHINOIS” CHINESE CHICKEN SALAD

Candied Cashews and Sesame-Mustard Dressing

GRILLED TUNA SALAD “NICOISE”

Confit Pear Tomatoes, Haricot Vert, Black Olives

and Balsamic Vinaigrette

CLASSIC CAESAR SALAD WITH GRILLED CHICKEN BREAST

“Roasted Tomato Peperonata” Bruschetta and White Anchovies

GRILLED PRIME RIB EYE STEAK SALAD

Sweet Onions, Candied Walnuts, Marinated Cherry Tomatoes, Endive

and Maytag Blue Cheese

PASTA

FRESH RICOTTA GNOCCHI WITH VEAL BOLOGNESE

HAND-MADE CHEESE RAVIOLI

Harley Farms Ricotta Cheese, Tomato, Basil and Garlic

HAND-CUT FETTUCCINE WITH WILD FIELD MUSHROOMS

MAIN COURSE

MAINE LOBSTER CLUB SANDWICH

Grilled Whole Grain Bread, Herbed Aioli, Arugula, Tomato

and Apple Wood Smoked Bacon

SOFT OMELETTE WITH GRUYERE CHEESE AND SMOKED SPECK

Crushed Tuscan Potatoes and Young Mache Salad

STEAMED ORGANIC SALMON “HONG KONG” STYLE

Garlic, Chili Oil, Ginger, Baby Bok Choy, Snap Peas and Jasmine Rice

RISOTTO WITH SCALLOPS, SHRIMP AND MAINE LOBSTER

Garlic-Shellfish Fume, Young Basil and Marjoram

GRILLED PRIME SIRLOIN HAMBURGER

Smoked Onion Marmalade, Garlic Aioli and Vermont Farmhouse Cheddar

SPICY AUSTRIAN BEEF GOULASH

Sautéed Spätzle, Parsley, Marjoram and Hot-Sweet Paprika

Wolfgang’s Favorite Childhood Recipe

FIRST COURSE

ROASTED ITALIAN CHESTNUT SOUP

Juniper Whip Cream, Roasted Winter Root Vegetables

HAND CUT PRIME SIRLOIN STEAK TARTARE

Herb Aioli, Mustard, Toasted Crostini

MAINE LOBSTER & PEEKYTOE CRAB “LOUIS”

Spicy Tomato Glaze, Avocado, Horseradish Panna Cotta

MARINATED JAPANESE HAMACHI AND TUNA SASHIMI

Sticky Rice, Wasabi, Soy-Yuzu Sauce and Pumpkin Seed Oil

HOUSE SMOKED ORGANIC SALMON & LOCAL TROUT

Lemon-Herb Blini, Dill Creme Fraiche and Trout & King Salmon Pearls

SAUTEED MARYLAND CRAB CAKE

Basil Pesto Aioli, Marinated Tomatoes, Micro Greens

SPICY TUNA TARTARE IN SESAME-MISO TUILE CONES

WINTER VEGETABLE SALAD

Asian Pears, Toasted Pine Nuts, Smoked Oregon Blue Cheese,

Medjool Dates, Pomegranate and Frisee

ROASTED BEET & WARM GOAT CHEESE LAYER CAKE

Toasted Hazelnuts and Shallot Citrus Dressing

RICOTTA GNOCCHI WITH COLORADO LAMB BOLOGNESE

Smoked Pecorino “Fiore di Sardo”

GARGANELLI PASTA WITH WILD FIELD MUSHROOMS

HAND-MADE AUTUMN PUMPKIN AND MASCARPONE AGNOLOTTI

Sage Butter and Parmigiano-Reggiano

HAND-CUT FETTUCCINE WITH PORCINI MUSHROOMS

Fresh Tomatoes, Pecorino Romano and Parsley Leaves

RISOTTO WITH SCALLOPS, SHRIMP AND MAINE LOBSTER

Garlic-Shellfish Fume, Young Basil and Marjoram

MAIN COURSE

SEARED RARE BIG EYE TUNA

Ragout and Puree of Autumn Shelling Beans, Tomato-Caper Relish,

Old Balsamic, Black Olive Puree and Tosa-Soy Vinaigrette

LINE CAUGHT SEA BASS

Caramelized & Puree of Cauliflower, Romanesco,

Toasted Almond, Raisins and Caper-Parsley Balsamic Brown Butter

SAUTEED TURBOT “LYONNAISSE”

Chanterelle Mushrooms, Bacon, Cippolini, Garlic Fingerling potatoes

and Mustard-Rosemary Sauce

STEAMED RED SNAPPER “HONG KONG” STYLE

Garlic, Chili Oil, Ginger, Baby Bok Choy, Snap Peas and Jasmine Rice

PAN-ROASTED LIBERTY DUCK BREAST

Bartlett Pear-Anise Puree, “Pot-Stickers”, Bok Choy, Shiitake Mushrooms

Chinese Ten Spice, Port-Licorice Reduction and Wild Huckleberries

CHINOIS STYLE COLORADO LAMB CHOPS

Hunan Eggplant, Cilantro-Mint Vinaigrette

OVEN-ROASTED ORGANIC CHICKEN

Chanterelle Mushrooms, Goat Cheese, Rosemary Natural Juice

and Yukon Gold Potato Puree

GRILLED JAPANESE KOBE NEW YORK STEAK

Wasabi Potato Puree, Caramelized Onion and Koshu Butter

PAN-ROASTED BUFFALO FILET

Kabocha Pumpkin flan, savoy cabbage-honey glazed pearl onions,

Yellow Turnip Puree and spiced natural juice

HIGH TEMPERATURE GRILLED PRIME “COTE DU BOEUF” (FOR TWO)

Braised Swiss Chard, Young Onions,

Armagnac-Green Peppercorn Sauce and Pommes “Aligot”

SLOW BRAISED PRIME BEEF SHORT RIBS

Potato-Leek puree, Caramelized Shallot, Black Olives

and Natural Cooking Juices

SLOW COOKED KUROBUTA PORK “OSSO BUCCO”

Braised Cabbage, Caraway, Confit Bacon, Quince-Raisin Puree,

Sage natural Juice and Creamy Buckwheat Polenta

VEAL “WIENER SCHNITZEL”

Fingerling Potato Salad, Marinated Cucumbers and Young Mache