Appetizers
- Seasonal Vegetable Trio (Vegetarian)
- Jasmine Tea Smoked Salmon
  
  Potato skins, osetra caviar and creme fraiche.
- Foie Gras Two Ways - East Meets West
- Lobster and Seafood Ravioli
  
  Cremini mushroom duxelle, sauce americaine.
- Crispy Soft-Shell Crab
  
  Native corn, chanterelles, celery elaf and radish salad, champagne-corn nage.

Soups and Salads
- Lobster Bisque
  
  Corn marmelade, lobster flan, basil oil.
- Summer Soup (Vegetarian)
- Aujourd'hui Caesar Salad
  
  Romaine lettuce, provolone cheese, broken anchovy, vinaigrette.
- Vegetables and Baby Lettuce (Vegetarian)
  
  Potato crisp, aged balsamic vinegar.
- Beet Carpaccio
  
  Upland cress, goat cheese, stuffed figs, prosciutto.
- Baby and Micro Greens (Vegetarian)
  
  Meyer lemon dressing.

Entrees
- Sauteed Sea Scallops
  
  Napa cabbage and arugula, fig and beet relish, peach-vanilla coulis.
- Black Sea Bass
  
  Clams, watercress and pearl barley risotto, beurre rogue.
- Maine Lobster Navarin
  
  Jerusalem artichoke puree, seasonal vegetables, citrus jus.
- Roasted Halibut
  
  Tomato puree, squash blossom, baby eggplant, saffron sauce.
- Vermont Rack of Lamb
  
  Stuffed red pepeprs, cauliflower couscous, tagine vegetables.
- Roasted Pork Loin
  
  Caramelized apricot, rissole baby potatoes, jus charcutiere, apricot cream.
- Buttermilk Poached Chicken Breast
  
  "Tater Tots", morels, asparagus cream sauce.
- Beef Tenderloin
  
  Swiss chard, truffle pomme dauphin, crisp caper relish.

Side Dishes
- Grilled Asparagus
- Lobster and Pea Risotto
- Truffle Potato Puree
- Sauteed Spinach

Tasting Menu
- Chilled Lobster Salad
  
  Apple-celery remoulade, cucumber, lobster vinagrette.
- Hudson Valley Foie Gras
  
  Fennel confit, blackberry gastrique, coffee oil.
- Seared Sea Scallops
  
  Fava bean ragout, mushroom gnocchi, truffle essence.
- Grilled Squab
  
  Glazed beets, purple potato mash, vin jaune jus.
- Cheese Selection
- Valrhona Chocolate Souffle
  
  Grand Marnier Creme Anglaise
- Seasonal Vegetable Trio (Vegetarian)
- Summer Soup (Vegetarian)
- Quinoa Pilaf
  
  Chinese cabbage, fava beans, tomato emulsion and truffle essence.
- Essensia Poached Amber Plums
  
  Lemon flan and candied ginger ice cream.

Sunday Brunch - Hot Buffet

Buffet menu changes weekly, sample menu below.
- Seafood Crepes
  
  With Newburg sauce and spinach.
- Chef's Pasta of the Day
  
  Chef's Ravioli or tortellini of the day.
- Coconut and Ginger Marinated Baby Chicken
  
  Basmati rice, cilantro and pineapple salsa.
- Teriyaki Glazed Salmon
  
  Asian vegetable stir-fry.
- Peking Duck
  
  Assorted dim sum, asian fried rice.
- Apricot and Honey Glazed Ham Leg
  
  Carved to order.
- Garlic and Rosemary Roasted Rib-Eye of Beef, Red Wine Sauce
  
  Carved to order.

Sunday Breakfast Buffet

Buffet menu changes weekly, sample menu below.
- Scrambled Eggs
  
  With chives.
- Traditional Vegetarian Eggs Benedict
- Peaches and Cream French Toast
  
  Peach preserves, whipped cream and fresh peaches.
- Chocolate Waffles
  
  With raspberries and shaved chocolate.
- Smoked Bacon
  
  Maple and chicken apple sausage.
- Roasted Breakfast Potatoes
  
  With peppers and onions.
- Homemade Granola
  
  With minted yogurt and lemon yogurt.
- Breakfast Breads and Pastries
- Hot Cinnamon Rolls
- Mixed Berry Bowl
- Tropical Fruit Assortment

Sunday Brunch - Chilled Salads

Buffet menu changes weekly, sample menu below.
- Untraditional Greek Salad
- Grilled Baby Corn, Leek and Yukon Potato Salad
  
  With lobster and herb vinagrette.
- Crispy Beef and broccoli salad.
  
  With asian dressing.
- Tuscan Bread Salad
  
  With olives, artichokes and parmesan cheese.
- Curried Chicken Salad
  
  With celery and cherries.
- Rice Salad
  
  With dried fruit and mixed nuts.
- Calabrese Salad

Sunday Brunch - Seafod Display
- Cracked Native Lobster Tails and Claws, Jumbo Shrimp, Crab Claws
- Oysters and Little Neck Clams on Ice
  
  With cocktail sauce, remoulade, lemon and horseradish.
- Chilled Mussels
  
  With saffron pernod vinaigrette.
- Assorted Sushi and California Rolls
  
  With wasabi and pickled ginger.

Dessert
- Bittersweet Chocolate Timbale
  
  Caramelized banana, coconut ice cream.
- Essensia Poached Amber Plums
  
  Lemon flan and candied ginger ice cream.
- Vanilla Bean Creme Brulee
  
  Mango pineapple compote and passion fruit.
- Macadamia Financier
  
  Bing cherries and chocolate macadamia ice cream.
- Golden Delicious Apple Spring Roll
  
  Caramel sauce and vanilla bean parfait.
- Warm Chocolate Cake
  
  Raspberry compote and almond encrusted ice cream.
- Valrhona Chocolate Souffle
  
  Grand Marnier Creme Anglaise
- Medley of Sorbet
  
  Fresh berries.
- Cheese
  
  Selection from our "Maitre Fromager"

Menu for Aujourd 'hui provided by Allmenus.com

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