Williamsburg Kitchen Menu

Roasted Butternut Squash Soup

Mixed Green Salad

Cranberries, walnuts, and brie.

Beet Salad

Roasted beets wrapped in a goat cheese and walnut mousseline.

Calamari Stew

Simmered in a red wine sauce and Swiss chard with pine nuts and cranberries on a toasted baguette.

Escargot

Poached escargot served with vegetables in a truffle broth.

Salmon Tartar

Guacamole, beets, black caviar, lemon, olive oil, and ponzu sauce.

Sea Scallops "En Croute"

Pan seared sea scallops resting on a puff pastry with leek compote and pomegranate glaze.

Roasted Butternut Squash Soup

Mixed Green Salad

Beet Salad

Goat Cheese and Spinach Omelette

Mushroom Omelette

Tomato Gruyere Omelette

Eggs Benedict

Eggs Florentine

Angus Beef Burger with Swiss

Veggie Burger with Swiss

Fettucini with Sauteed Wild Mushrooms

Lasagna with Short Ribs

In bechamel sauce.

Breaded Chicken and Arugula Sandwich

Topped with mozzarella.

Pappardelle with Lamb Ragout

Pan Seared Salmon with Winter Vegetables

New York Strip Steak with Roasted Potatoes

Goat Cheese and Spinach Omelette

Mushroom Omelette

Tomato and Gruyere Omelette

Eggs Nova

Eggs Florentine

Eggs Benedict

French Toast

Croque Monsieur

Ham and cheese.

Brushetta Sandwich

Pear, Rockford cheese, and baguette.

Lox Bagel

Cream cheese, smoked salmon.

Lasagna

Slow cooked short ribs in a red wine sauce with fresh herbs and bechamel sauce.

Fettucini with Sauteed Wild Mushrooms

Shiitake, crimini, and oyster mushrooms in a light cream sauce.

Pappaerdelle with Lamb Ragout

Spiced marinated lamb slowly cooked in a red wine reduction.

Chicken

Roasted organic chicken, vanilla parsnip puree, and chicken jus.

Pork Filet

Seared pork loin, caramelized peaches, and goat cheese fondue.

Salmon

Pan seared filet, winter vegetables, and ginger citrus soy sauce.

New York Strip Steak

Fingerling potatoes and roasted tomatoes in a black pepper sauce.

Duck

Duck breast, beure noisette, and butternut squash puree.