"A VISIT TO THE GREENHOUSE"
“Monet dined in ritual form.
First a visit to his studio and the greenhouse, then lunch at precisely 11:30 a.m.”
Lunch Tasting Menu
Your choice of Soup, Salad, and entree all served at once
With a Sweet Ending
Soups and Risotto
Spicy Mexican Chicken Soup with Brown Rice
Or
Sweet Potato Soup with Raisins, Toasted Almonds and Bourbon Cream
Or
Truffle-scented Wild Mushroom Risotto with Shaved Reggiano
Salads
Sunset Hill Farm’s Garden Greens, with Roasted Peppers, Tomatoes and Local Goat Cheese
Or
Belgian Endive Salad with New York Tart Apple, Candied Balsamic Walnuts and Roquefort
Or
Romaine Hearts a la Caesar
Entrée
Fish of the Day “So fresh that I don’t know what it is yet” but it is only as rich as your waist can reasonably bear
Or
Lemon Sole with Lemon, Capers and Olive Oil Roasted Tomatoes
Or
Pan Seared Hanger Steak with Potato Croquette and Burgundy Reduction
Or
Crispy Roasted Farm Chicken with Haricot Vert and Chicken Jus
Dessert
Classic Crème Brûlée with Almond Biscotti
Or
Trio of Sorbet
Or
Mood Altering Warm Chocolate Cake with Bourbon Ice Cream and Toasted Walnuts
“Because You Deserve It”
Or
Chocolate Croissant Bread Pudding with Wild Turkey Anglaise
Or
Chocolate Truffle Cheesecake with a Chambord Cream
Starters
Sweet Potato Soup with Raisins, Toasted Almonds and Bourbon Cream
Spicy Mexican Soup with Brown Rice
Belgian Endive Salad with New York Tart Apple, Candied Balsamic Walnuts and Roquefort
Sunset Hill Farm’s Garden Greens, with Roasted Peppers, Tomatoes, Local Goat Cheese and Lemon Vinaigrette
Romaine Hearts a la Caesar
“Bistro Frites”
Fried Potatoes Tossed with Garlic and Fresh Herbs served with Red Wine Reduction and Béarnaise
Entrées and Sandwiches
All of our bread is made in house.
House Smoked Turkey with Lettuce, Tomato, Avocado on Cranberry Walnut Bread
with Aioli and a Salad of Watercress, Jícama, Apples and Oranges
Black Angus Burger on a Potato Roll with Gruyère Cheese, Roasted Portabellas & Balsamic-dressed Greens Accompanied by Bistro Frites with Burgundy Reduction and Béarnaise
“Salmon BLT” Herb Roasted Salmon on Brioche with Bacon and a Salad of Lettuce, Tomato, Cucumber and Rice Wine Vinegar
Truffle-scented Wild Mushroom Risotto with Shaved Reggiano
Crispy Roasted Farm Chicken with Haricot Vert and Chicken Jus
Lemon Sole with Lemons, Capers and Olive Oil Roasted Tomatoes
$18
Two-4oz Sautéed Beef Tenderloin with Potato Croquette and Burgundy Reduction
Daily Spa Fish “So fresh I don’t know what it is yet” but it is only as rich
as your waist can reasonably bear.
Market Price
Sweet Ending
Mood Altering Warm Chocolate Cake with Bourbon Ice Cream and Toasted Walnuts “Because you Deserve it”
Classic Crème Brûlée and Almond Biscotti
Trio of sorbet
Chocolate Croissant Bread Pudding with Wild Turkey Anglaise
Chocolate Truffle Cheesecake with a Chambord Cream
Executive Chef
Edward J. Moro
