The View Menu and Prices

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Brunch Menu - Cold Selections
Calamari and Israeli Cous Cous Salad
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Artichoke hearts, mint, parsley, red onion, lemon, olive oil, tomato
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Cold Antipasto
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Tomatoes, roasted peppers, pepperoncini, ricotta salad, olives, red onion, variety of italian meats dried and cured
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Spicy Thai Beef Salad
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Sweet peppers, cilantro
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Grilled Vegetables and Roasted Cipollini Onion Salad
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Aged balsamic reduction
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Smoked Atlantic Salmon
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Capers, red onions, dill, creme fraiche, lemons, chopped parsley eggs
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Cantaloupe and Haricot Vert Salad
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Whole mustard dressing
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Golden and Ruby Red Tomatoes and Mozzarella
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Basil pesto, italian dressing
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Cold Seafood Salad
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Shrimp, poached salmon, bay scallops, crab claws, lime cilantro vinaigrette
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Granny Smith Apple
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Stilton and roasted walnut salad
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Variety of Raw Vegetables
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Spinach dip, curry dip , sundried tomato dip
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Smoked Chicken Salad
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Mandarin oranges, jicama, scallions and cranberry vinaigrette
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Mesclun Greens
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Balsamic emulsion, raspberry dressing, red wine vinaigrette blue cheese crumble, dried cherries
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Caesar Salad
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Brioche, croutons, parmesan cheese
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Assorted Vegetable Sushi Platters
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Pickled ginger, wasabi, soy sauce
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Chilled Shrimp
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Cocktail sauce, lemon, mari rose sauce
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Smoked White Fish
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Creamy horseradish sauce
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Domestic Cheeses
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Cheddar, provolone, parmesan, brie, saga blue, water biscuits, grapes
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Individual Fruit Bowls
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Cantaloupe, honeydew, pineapple, strawberries, blueberries
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Breads
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Picholine, olive, ciabatta, mini bagels, parker house rolls, plain croissant, cheese, chocolate, apple and cherry danish
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Condiments
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Salted butter, apricot and strawberry preserves, fruit flavored honey
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Dinner Menu - Hot Appetizers
White Asparagus Ravioli
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Wilted spinach, bucherondin goat cheese, local spring peas, pancetta and brown butter cream
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Seared Sea Scallops
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Halibut brandade, shaved fennel, market beet salad, orange vinaigrette
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Hudson Valley Foie Gras Two-Ways
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Pan seared and pressed foie terrine, cardamom brioche, New York State sugared apples and black currant $10.00 supplement
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House Brined Berkshire Pork Belly
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Sweet onion and port wine potato puree, pomegranate mint relish, citrus cascabel jus
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Onion Soup Manhattan Style
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Served with rustic croustade of gruyere, parmesan and swiss
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Brunch Menu - Breakfast Chafing Dishes
Scrambled Eggs
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Eggs Hollandaise
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Peameal bacon
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Maple Pepper Bacon, English Breakfast Sausage
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Red Skin Home Fried Potatoes
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Onion, peppers, parsley
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Crunchy French Style Brioche Toast
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Warm maple butter, and berry compote
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Dinner Menu - Cold Appetizers
Heirloom Tomato Salad
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New york farmed greens, organic tomato, coach farm goat cheese, apple walnut vinaigrette
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Chelsea Market Shrimp
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Avocado salad topped with tomato served with cocktail sauce
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Trio of Tuna Tartare
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Sweet jalapeno ginger, tobiko aioli with rayu oil, white soy mushroom
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Caesar Salad
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Parmesan crisp, brioche thyme croutons, farmer’s market romaine, creamy garlic dressing
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Hampton Bay Crab Salad
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Granny smith apple, avocado, jellied tomato essence, tarragon infused cream $7.00 supplement
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Brunch Menu - Buffet Chafing Inserts
Pan Roasted Breast of Chicken Grand Mere
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Long Island Duck Leg Confit
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Ny apple bread stuffing, sour cherry pan jus
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Fennel Crusted Atlantic Salmon
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Remoulade sauce
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Cheese Agnelotti Pasta
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Wild mushroom and porcini sauce
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Garlic Whipped Potatoes
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Gratin of Potatoes
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Basmati Rice
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Roasted pistachios, sundried cherries
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Seasonal Vegetable Medley
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Herb butter
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Dinner Menu - Entrees
Pan Seared Atlantic Salmon
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Potato mousseline, sauteed spinach, saratoga spring vegetables
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Filet Mignon
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Emerald valley asparagus, potato gratinee and thyme jus deshelled lobster tail upgrade $30.00 supplement
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Grilled New York Ribeye Steak
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Briar hill potato terrine with truffle oil, crispy shallots, wild bean and cilantro corn succotash
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Ginger Glazed Sea Bass
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Bulgur wheat salad with lentils, caramelized onion, baby bok choy, sherry broth
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Rack of Lamb
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Garlic roasted eggplant, broiled leek with cilantro mash, mint yogurt, rosemary lamb jus
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Chesapeake Bay Mussels
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Tarragon aioli, lemon-garlic butter croustades for dipping
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Roasted Meyer Lemon Chicken
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Artichoke brioche pudding, carrot parsnip hash, jansal valley honey and lemon jus
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Seared Whole Grain Tempeh
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Potato pea ragout, cashew coconut sauce and coriander yogurt
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Baked Strozzapreti Pasta
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Cannellini beans, rosemary pangratta, baby spinach, sauce reggiano
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Brunch Menu - Omlet Station
Omlet Station
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Egg description: Diced ham, peppers, onions tomatoes, shrimp, wild mushrooms cheddar, mozzarella, chives, fresh herbs
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Dinner Menu - Sides
$8.00 supplement
Roasted Fingerling Potatoes
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Leeks, farmed root vegetables
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Pan Seared Foraged Mushrooms
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Garden herbs
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New York Farmed Potatoes Gratin Style
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Parmesan
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Emerald Valley Asparagus
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Chive aioli
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Market Fresh Green Beans
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Rosemary hollandaise
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Buttermilk Crushed Potatoes
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Garlic, sour cream and chives
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Brunch Menu - Carving Station
Roasted Steamship of Beef
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Wild mushroom, madeira jus
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Dinner Menu - Dessert Menu
Salted Vanilla Caramel Milk Chocolate Slice
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Creme fraiche ice cream and toffee dust
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Creme Brulee with Banana Sticky Pudding
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Coconut ice cream
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Soft Center Chocolate Cake
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Butterscotch ice cream
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Homemade Cheesecake
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White chocolate dipped strawberry
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Warm New York State Apple Tart and Apple Croquette
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Vanilla bean ice cream and reduced caramel sauce
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Chocolate Choux Buns
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Passion fruit ice cream
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Ice Cream Plate
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Artisan Cheese Plate
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Brunch Menu - Desserts
Chocolate Fountain
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Dipping strawberries, apricots, marshmallows, pretzel sticks
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New York Cheesecake
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Pecan Tart
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Pear Frangipane
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Chocolate Hazelnut Mousse
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Mango Mousse
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Key Lime Tarts
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Profiteroles
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Fresh Fruit Strips
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Apple Strudel
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German Chocolate Cake
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Carrot Walnut Cake
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Baked Chocolate Mousse
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Tiramisu In A Cup
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Assorted Home Baked Cookies
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Brunch Menu - Drink
Orange Juice
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Coffee
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Tea
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DISCLAIMER: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.

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