The 1913 Room menu

Our Daily Soup

Caramelized Onion Soup in a White Veal Broth scented

with Madeira and Gruyere Crouton

Torn Leaf Caesar Salad

with La Mancha, Manchego, add Ahi Tuna, Grilled Chicken Breast or Salmon $14

Riesling Poached Pear

with Leaves of Frisee Fourme d’ Ambert Mousse, Pignoli and Tahitian Vanilla Bean Vinaigrette

Salad of Grilled Bacalao

with Belgian Endive Arugula and Meyer Lemon Vinaigrette

Maine Lobster Cakes, Zucchini and Tomato Confit, Lobster Sabayon

Leaves of Baby Romaine

with Caramelized Walnuts White Anchovies and Stilton Vinaigrette

Creamy Pumpkin Bisque

Peanut Puree and Toasted Pumpkin Seeds

Galantine of Roasted Quail

with Quatre Epices Raisin Caper Compote, Jurassic Salt and Horseradish Bubbles

Escargots Bourguignonne, The Classical Way

Duo of Crispy Veal Sweetbreads and Yellowfin Tuna “a la Plancha”

Caper Berries, Pearl Onions, Arugula and Ligurian Olive Oil

Salad of Grilled Bacalao

with Belgian Endive Arugula and Meyer Lemon Vinaigrette

Seared Elephant Trunk Scallops

with Piquillo Pepper Coulis Double Smoked Bacon and “Seafoam”

Braised Bison Short Ribs “sous vide

Quail Egg, Cremini Mushroom Ragoût and Watercress

Maine Lobster Cakes

Zucchini and Tomato Confit, Lobster Sabayon

Hudson Valley Foie Gras “Au Torchon”

with Cranberry Gelee, 8 Brix Verjus Toasted Brioche and Watercress

A Symphony of Appetizers

Seared Nori Tuna with Carrot Orange Sauce and Micro Watercress Unagi with Mustard Miso and Radishes A Maine Lobster Cake with Lobster Sabayon Hudson Valley Foie Gras Torchon with Caramelized Banana a

Homemade Veal Meatloaf

with Country Gravy, Crispy Tobacco Onions and Whipped Potatoes

Seared Organic Scottish Salmon

with Caponata Fingerling Potatoes and Roasted Tomato Coulis

Juniper and Pink Peppercorn dusted Jurgielewicz Farms Natural Duck Breast

Beluga Lentils, Winter Beets and Vintage Port Sauce

Braised Monkfish “Osso Buco”, Saffron Risotto

Mirepoix Vegetables and Meyer Lemon Gremolata

Honey and Cumin Glazed Venison Loin

Creamy White Beans, Braised Swiss Chard and Syrah Sauce

Beef Tenderloin Medallion

or

Salmon Escalope

or

Garlic Chicken Breast

or

Ahi Tuna Steak

The Buffet at The Grill

Toasted Quinoa on a Grilled Cauliflower Pedestal, Golden Raisins

Scallion - Semolina Dumplings and Caramelized Onion Broth

Seared Hawaiian Escolar

Saffron infused Potatoes, Chowder Vegetables and Bacon Consomme

Seared Organic Scottish Salmon

with Caponata Fingerling Potatoes and Roasted Tomato Coulis

Braised Monkfish “Osso Buco”, Saffron Risotto

Mirepoix Vegetables and Meyer Lemon Gremolata

Filet of Beef au Poivre, Souffle Potatoes

Grilled Filet of Beef and Maine Lobster Terrine

Williams Potato, Cabernet Franc Demi-Glace and Lobster Cream

Roasted Rack of Colorado Lamb

Sweet Potato Pave, Broccolini and Foie Gras Emulsion

Dover Sole Meuniere

Nut Brown Yukon Gold Potatoes and Vegetable Pearls

Grilled Prime Dry Aged New York Sirloin

Rosemary Potato Gratin, Ridge Vineyard Zinfandel Sauce

Madeira perfumed Consomme

with Winter Root Vegetables and Truffles

Seared Elephant Trunk Sea Scallop

with Bacalao Croquette, Watercress and Pommery Mustard

Roasted Loin of Colorado Lamb and Braised Lamb Shank, Barley Emulsion

Selection of Artisan Cheeses

with Accompaniments Port, Taylor Fladgate, First Estate

Apricot Fromage Blanc

A Creamy Goat Cheese Parfait with Tart Apricots topped with a Seasonal Dried Fruit Compote and paired with a Cherry Financier