an assortment of artisanal cheeses with seasonal fruit
our take on milk & cookies foie gras pastry with foie gras mousse, served with truffled cream
black angus filet of beef accented with maryland jumbo lump crab meat and bacon, accompanied by madeira demi-glace
fillet of tuna loin, quickly seared with a light pistachio crust, complemented by grilled eggplant & fresh herb citrus sauce
smooth cream of smoked asparagus garnished with duck confit
large oysters combined with sauteed bok choy and bacon, topped with a light hollandaise gratin.
maine lobster paired with scallop mousse in a crispy coating, served with sauce deux moutarde
tender roast quail with a mergez sausage, pecan and pear stuffing, complemented with slices of smoked duck breast
Menu for Antrim 1844 provided by Allmenus.com
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