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Mother's Day Dinner May 11 2008 Four Course Dinner Chef's Amuse Choice of Appetizer Crispy Atlantic Oysters house fruitwood smoked salmon, wild sturgeon caviar, sorrel leaf, fresh herb remoulade sauce Foie Gras Two Ways classic pressed terrine with fig jam and brioche melba toast, poached roulade with coffee, date and almond crust Warm Pear Salad anjou pear crepe, maple glazed bacon, curly frisee, Roquefort cheese fondue Wild Rock Lobster tender roasted tails with poached quince batons and celery root puree Butternut Squash Soup smooth puree of Autumn spice roasted squash, seared Maine sea scallops, apple brandy sabayon, toasted pepitas Sauteed Hudson Valley Foie Gras roasted apple and gingerbread "French toast", Zeigler's orchard cider reduction, cracked pistachios Christmas Goose organic Finger Lakes goose, slow roasted breast, Burgundy braised leg, parsnip ravioli, red cabbage Seafood Trio fresh Alaskan King Crab with sesame ~ citrus vinaigrette Ahi tuna tartare with lime leaf and shiitake mushrooms crispy marinated "Bee Gee" shrimp with key lime Scallop, Shortrib and Truffle Nantucket bay scallops and tender beef shortrib ragout, red wine braising juices, cream marscapone risotto, fresh Burgundy black truffles Rabbit and Ravioli pancetta wrapped loin, Brooklyn ricotta filled ravioli green pea puree, natural pan juices Choice of Main Course Prime Aged Sirloin Steak charcoal grilled, one pound sirloin, port wine pickled and crispy buttermilk onions Crisp Duck Breast slow smoked over California olive branches, crispy red wine braised duck and potato croquette, garden peas and organic carrots Colorado Rack of Lamb house cured lamb Merguez sausage, golden fondant potatoes, mint and mustard seed glaze, lamb jus Filet Mignon Wellington classic preparation with foie gras, mushroom duxelles, crisp pastry and Pinot Noir sauce, glazed organic carrots Maine Lobster prepared with savory seasonal favorites Branzino Fillet Mediterranean sea bass, chorizo and shrimp stuffing, smoked tomato petals, petite zuchini, charred lemon confit Venison tender fallow loin, sauteed chestnut spaetzle, root vegetables, laurel bay leaf, green peppercorn ~ wild lingonberry pan sauce Scottish Salmon crushed pumpkin seed crust, creamy lentils with Black Forest bacon, roasted parsnips and violet mustard sauce Vegetarian handmade potato gnocchi, fresh vine ripe tomato sauce, roasted artichoke and basil oil A Selection of Traditional River Cafe Desserts Four Course Menu Subject to Change Fixed Price $125.00.00 per Person Excluding Tax and Gratuity |