AN
ARRAY OF HONEYDEW & CANTELOUPE MELON
with Shaved Parma Ham, Baby Arugula |
VINE
RIPENED TOMATOES
with Fresh Buffalo Mozzarella, Basil Oil and Balsamic
Syrup |
CHILLED GULF SHRIMP
with Cocktail Sauce |
PANKO
CRUSTED JONAH CRAB CAKE
with Micro Herbs and Caperberry Emulsion
|
SCOTTISH
SMOKED SALMON
Apricot Brioche
Toast Points and Classic Garniture |
OTESAGA FRENCH ONION SOUP
Gratin of Gruyere Cheese Crouton
|
CLASSICAL
LOBSTER BISQUE
with Crème Fraiche |
CLASSIC CAESAR SALAD |
HEARTS OF BABY ROMAINE & FIELD
GREENS
Cucumbers, Artichokes, Tomatoes and Carrots
Creamy Herb Vinaigrette |
BABY SPINACH SALAD
Crispy Bacon,
Eggs, Sliced Mushrooms
Grain Mustard Vinaigrette |
 |
FARMERS
PASTA WITH SHRIMP, SCALLOPS AND MANHATTAN CLAMS
Tomato and Saffron Broth |
HERB
BRAISED ATLANTIC SALMON WITH DILL BUTTER SAUCE
Creamy Risotto Cake, Garniture of Citrus and Flat Leaf
Herbs |
WHOLE
LOCAL RAINBOW TROUT DRESSED
WITH LOBSTER CHUNKS AND
SHRIMP
Peruvian Purple Potatoes, Tarragon Beurre Blanc |
ROASTED
TENDERLOIN OF BEEF WITH FOREST MUSHROOMS
Yukon Gold Mashed Potatoes, Cabernet Wine Sauce |
DOUBLE
CHOP RACK OF BAVARIAN CRUSTED LAMB
with Violet Mustard and Mint Demi-Glace |
MARINATED
BONE IN GRILLED NEW YORK STRIP
WITH MAITRE D’ HOTEL
BUTTER
Baked Potato, Red Wine Reduction |
ROASTED
TURKEY BREAST ROULADE
with Traditional Savory Dressing and Natural Pan Gravy |
VEAL OSSO BUCCO WITH GREMOLATA
Risotto Milanaise, Root Vegetables |
STUFFED THREE CHEESE SHELLS
with Grilled Vegetables, Marinara |
|
| Vegetarian & Low Fat
Entrees are available upon request |
|
You are invited to enjoy a relaxing after dinner cocktail
or cordial in The Lobby Bar. |
|
| Live
entertainment nightly, except Sundays, in the Templeton Lounge beginning
at 9:00PM. |
|
Christopher
Stecher
Director of Restaurants |
David Lockwood, CEC
Executive Chef |
|
