5 beignets served with chocolate ganache and raspberry coulis.

Grand cafe with 3 beignets.

Dairy-free.

Gluten-free.

Seared Hudson Valley foie gras de canard, served with a homemade grilled brioche, balsamic reductionand lardon.

Seared sea scallops, pork belly and mango chutney.

Gluten-free.

Ham and gruyere sandwich with mornay sauce.

Ham and gruyere sandwich with mornay sauce and an egg on top.

Daily selection of sauteed fresh vegetables on housemade olive loaf.

With hard-boiled egg, roasted tomato and sauce verte on housemade olive loaf.

Vegetarian, gluten-free. With ratatouille and gruyere, served with roasted potatoes.

Gluten-free. With potatoes, bacon and onion.

Vegetarian, gluten-free. With gruyere and Roquefort, served with roasted potatoes.

Soft poached egg, potatoes and bacon served over mixed greens.

Grilled shrimp over asparagus, sauteed mushrooms, black olivesand anchovies, served on a bed of lettuce.

Serve with Roquefort, balsamic vinaigrette, cranberries, an toasted almonds.

Grilled hamburger topped with wild mushrooms, tomato, baconand Roquefort, with mesclun salad and hand cut fries.

Prince edward island mussels, steamed in white wine, roasted tomatoand garlic, served with seasoned hand cut fries.

Grilled black Angus NY strip with green peppercorn sauce, served with hand cut fries and aioli.

Served with salad, grilled onion, sauce hollandaiseand a homemade biscuit.

Gruyere, ham and egg.

Gruyere, chevre and Roquefort with maple syrup.

Cured bacon and apple with maple syrup.

Lamb tagine with moroccan spices.

Lobster, shrimp and scallop with sauce hollandaise.

Pan-seared foie gras and poached pear.

Pulled duck confit with mango and sweet onion chutney.

Brown sugar and butter.

Homemade ice cream and chocolate sauce.

Hazelnut and strawberries.

Orange supremes flambeed with grand marnier.

Chef's choice of 5 or 7 cheeses.

Caramelized bread pudding with creme anglaise.

Puff pastry, homemade vanilla ice cream and chambord ganache.

Apple tarte with vanilla ice cream and apple crisps.

Gluten-free. Salted almond crust.

Strawberries, chocolate-covered bacon, caramelized pecans, balsamic reduction.

Dairy, shellfish, wheat. Lobster and tomato bisque.

Gluten-free.

Vegetarian, gluten-free. 2 grilled Mediterranean sardines, served with a tomato, cucumber and parsley salad.

Gluten-free.

Gluten-free. Seared sea scallops, roasted smashed potatoes, tomato, capers, olives and caviar.

Gluten-free. Steamed in white wine, tomatoes, olivesand garlic.

Gluten-free. Steamed in white wine, tomatoes, olives, and garlic.

Housemade seafood sausage, pork and chicken rillette and chef's choice of cheeses with date jam, anchovy Dijon and pickled vegetables.

Seared Hudson Valley foie gras de canard, served with a homemade grilled brioche, balsamic reduction and lardons.

Vegetarian. Mixed greens with tomato, croutons and your choice of Roquefort or chevre.

Vegetarian. Mixed greens with shaved manchego, cherry tomatoes, anchoviesand lemon-caper dressing.

Roasted tomatoes, caramelized onions, black olives, croutons and chevre served over mixed greens with a Dijon vinaigrette.

Vegetarian. Spinach, mintand fresh strawberries, with candied pecans and a champagne vinaigrette.

Seared yellowfin tuna, tomato, shallots, haricots verts, roasted potatoes and olives, with a lemon-caper dressing.

Gluten-free, tree-nut. NC speckled trout topped with your choice of almonds or a mixture of olives, capers and shallots.

Gluten-free. Asian seasoned NC speckled trout with spiced carrots, sesame bok choy, charred scallions, saffron jasmine rice and chili mint sauce.

Gluten-free. 2 grilled North Atlantic lobster tails served over a mushroom and spinach risotto, finished with shaved manchego.

Gluten-free. Ginger and coriander seared carolina mahi-mahi served with roasted red skin potatoes, bok choy and a citrus gastrique.

Sesame seared yellowfin tuna, served with braised leeksand bok choy, mushroomsand nuoc cham.

Confit duck legs on roasted red potatoes, flambeed orange segments, charred scallions and sauce bigarade.

Hudson Valley duck breast baked in puff pastry served with haricots verts, roasted cauliflower, braised leeks, and a brandy velouté.

14 Ounces pork shank, braised in moroccan spices served with roasted cauliflower, spiced carrotsand pearl couscous.

Ballotine of cornish hen, served with haricots verts, new potatoes and lemon beurre blanc.

Gluten-free. All-natural black Angus grilled filet mignon wrapped in prosciutto, topped with green peppercorn demi-glace served with haricots verts, brussels sprouts and roasted potatoes.

Skillet seared, herb- and butter basted flat iron steak braised leeks, roasted cauliflower puree, haricots verts.

Gluten-free. All-natural black Angus grilled filet mignon topped with foie gras and forestiere mushrooms served with haricots verts, brussels sprouts, roasted potatoes and green peppercorn sauce.

All-natural black Angus grilled filet mignon topped with a North Atlantic lobster tail served with haricots verts, brussels sprouts, roasted potatoesand green peppercorn sauce.

Vegetarian, peanut-free, tree-nut-free, egg-free, shellfish-free, fish-free, soy-free. Chef's daily fresh vegetable selection served with ratatouille, forestiere mushrooms and saffron jasmine rice.

Vegetarian. Grilled lentil cakes, braised leeks, haricots verts, roasted tomato and cauliflower.

Served with haricots verts, brussels sprouts and roasted potatoes.