Carmel Room

Shaved raw beef tenderloin, capers, red onions, arugula, laced with creamy vinaigrette

Thin sliced prosciutto, melon and marinated asparagus spears

Ocean garden jumbo shrimp, spicy cucumber cocktail sauce and tiny field greens

Half dozen raw oysters on ice with cocktail and mignonette sauce

3 Oysters rockefeller and 3 oysters on the half shell

Half dozen freshly shucked oysters, creamy spinach, pernod and hollandaise gratinee

Colossal shrimp wrapped in bacon, served with apple and daikon slaw

Jumbo lump crab, sweet red and green bell pepper, creole mustard sauce and fried parsley

Pancetta sauce, spaghetti squash and sage

Sauteed shrimp and scallops in dijon mustard sauce over pastry shell

Traditional french escargot, garlic herb butter and puff pastry medallions

Sliced duck with wilted spinach, marinated white bean and aged balsamic glaze

Fresh mozzarella cheese, vine ripe tomatoes, fresh basil and balsamic dressing

Boston lettuce, roasted tomato, roasted corn, portobello mushrooms, squash, toasted pine nuts and banyuls vinaigrette

Created tableside, baby spinach, mushrooms, red onion, chopped egg and bacon dressing

Crisp boston lettuce, roma tomatoes, hearts of palm, asparagus tips, shaved red onions and fine herb dressing

Chopped hearts of romaine, fresh grana padano tuile and classic caesar dressing

Crisp wedge of iceberg lettuce, tear drop tomatoes, bacon, shaved red onions and roquefort crumble dressing

Lobster in creamy lobster broth, and brandy flamed tableside

Caramelized sweet onions, red onions and shallots with french bread crouton and melted gruyere cheese

Bearnaise, hollandaisem, peppercorn mushroom madeira, bordelaise

Seared hudson valley duck liver

The premier steak! impeccable flavor and tenderness served with horseradish and dauphinoise potatoes

Sauteed mushrooms, thyme essence and black olive butter

Sweet potato hash

Asparagus and roquefort cheese

Asparagus and roquefort cheese

Caramelized shallot popover

Caramelized shallot popover

Succulent lamb chops char-broiled and served with warm mint sauce

Finished tableside with white wine, grapes and butter sauce

Medium rare filet mignon, foie gras duxelle, pastry crust and perigourdine sauce

Fine herbs, lemon and caper butter

Scaloppini of veal loin, asparagus tips and crab meat with hollandaise gratinee

Lump crab meat, angel hair pasta, white wine and garlic butter sauce

Broiled or steamed

Slow-braised veal shank in a homemade veal tomato sauce with gremolada over truffle risotto

Seared sea bass with braised leeks and brown butter sauce

Sauteed chicken breast with sliced mushrooms in marsala wine sauce

Sauteed chicken breast with white wine, lemon butter and caper sauce

Wild mushroom ravioli with vermouth butter sauce