The Orangery

Fresh basil, cream and san marzano tomatoes

Broiled oysters with bearnaise and topped with tomato and benton's concasse

Pan seared foie gras over grilled baguette with duck confit, butternut agrodolce, and crisp granny smith apple salad

Pan seared herb butter basted scallops over wild mushroom risotto, parmesan crisp and port wine reduction

Sustainably farmed, siberian sturgeon caviar, red onion, egg, creme fraiche, crouton

5 Jumbo shrimp served with house made cocktail sauce and lemon

Honey bourbon glazed pork shanks with herb salad and garlic chive creme

Pan seared crab cake over a bacon jam with a parsley arugula salad

Grilled garlic brushed bread with duck confit, bourbon macerated stone fruit, and parmigiano reggiano

3 artisan cheeses served with honey, fresh fruit and almonds with flatbread and water crackers

Spring mix salad with red onion, cucumbers, carrot ribbons, tomatoes and blue cheese lightly tossed in a sherry vinaigrette

Arugula, sunny farm egg, walnut, Benton's pork, whole grain Dijon vinaigrette

Romaine hearts, tomatoes, asiago and anchovies served with a tuille and baquette crostini

Roasted beets, romaine salad, and molten crumbled chevre served with a smoked honey vinaigrette and dried fruit

Romaine hearts, roquefort, tomatoes, candied pecans, and Benton's bacon lardons with garlic herb creme and balsamic glaze

Seared salmon over cauliflower puree with seasonal vegetable and crab imperial

Seared pork tenderloin over creamy chive potato cake, sauteed swiss chard with a black pepper dijon pernod cream

Wild mushrooms, country prosciutto, fingerling potato, arugula and marsala veal jus

Chef's choice, catch of the day seasonal preparation

Flour and egg dredged airline breast served over parmesean risotto with a lemon butter sauce and wilted spinach

Herb panko crust, house made tomato sauce, balsalmic reduction, spinach and grape tomato

Two three oz. filet medallions with mashed potatoes, asparagus, tamarind veal steak sauce, and a lobster mushroom crepe

Sixteen oz. center cut filet with fingerling potatoes, sauteed wild mushrooms, asparagus, and sauteed swiss chard with white wine tarragon demi-glace

Roasted lobster tail, with two of our signature lobster mushroom crepes, asparagus, and cognac lobster cream

Eight oz. pepper crusted filet over heirloom mushroom risotto with a brandy red wine pepper sauce

Seared beef tenderloin medallions with a classic potato puree, sauteed asparagus, bearnaise and crab meat

Grilled new york strip with horseradish glazed fingerling potatoes, swiss chard and a thyme red wine reduction

Swiss chard, pan roasted, smoked fingerling potatoes, pancetta butter