Rack of Lamb.
Filet of Beef “Wellington”.
Table-side Caesar Salad.
Gourmet Dinners for Two.
Escargots “Chef’s Style” - a connoisseur’s taste treat
Seafood “Maison” - lobster medallions, jumbo sea scallops and tiger shrimp, lightly napped with sauce remoulade garnished with preserved lemon.
Smoked Rainbow Trout – a tasty morsel from cold mountain streams.
Beefsteak Tartar - garnished the traditional way. Prepared table-side.
Caesar Salad - prepared table side for two or more.
Entrees (Price Range- $31.50-$55.50)
All dinners are accompanied with a choice of a hot home-made soup or a cold cream of seasonal fruits and berries, bread and crisp salad with a delicate vinaigrette dressing.
Since the entrees are prepared to order, it does take time to do it properly for you.
~ Please do relax and enjoy your stay with us. ~
Roast Duckling – (an old Fawn Brook favorite) - young, free-range bird, delicately seasoned and roasted, finished with it’s own roasting juices, maple syrup and Grand Marnier, garnished with creme fraiche and sun dried cherries.
Jaeger Schnitzel - medallions of pork, seasoned with sage, garlic and chives. Pan fried and garnished with wood mushrooms, finished with demi glaze, a dash of sweet paprika and creme fraiche.
Paupiettes of Pork – A filet seasoned with crushed juniper berries, caraway seeds and sea salt. Stuffed with crisp bacon, shallots and baby gherkins, roasted and finished with a mild Dijon chipotle pepper glace.
Escalope “Viennoise” - Thinly sliced pork loin, dusted with flour, egg dipped and coated with breadcrumbs, pan fried to a golden crisp, served with preserved lemon and lingonberries.
Rack of Lamb - a tender/lean spring lamb, rubbed with a mixture of garlic, rosemary, mild Dijon mustard and crushed peppercorns, roasted to MEDIUM RARE, finished with black truffle infused demi-glaze and Cognac.
Filet Steak “Maison” - the best available Black Angus filet , grilled to your liking, garnished with lobster meat, langoustines and artichoke hearts and tiger shrimp. Served with lemon butter and sauce Bearnaise.
Steak au Poivre – a well-aged beef filet- prepared table-side.
Vegetarian Entree- an assortment of sauteed mushrooms, roasted pimientos, artichoke, sun dried tomatoes and berries. Placed in a puff pastry and baked.
“Seafood Monte Carlo” – a combination of tiger shrimp, jumbo sea scallops, lobster claw meat and crayfish tails. Lightly seasoned with parsley and stir fried in extra virgin olive oil with shallots, juliennes of baby peppers, tomatoes and artichoke hearts. Served over home made noodles and preserved lemon wedges.
Curry of Lobster or Scallops or combination of both - a combination of lobster meat or marinated sea scallops or both, mildly seasoned with Madras curry powder and ginger. Sauteed in butter with shallots and golden raisins, de-glazed with white wine and finished with a mild saffron/beure blanc sauce. Prepared table side.
Gourmet Dinners For Two
May we complement your Gourmet Dinner with a special appetizer, soup du jour and crisp salad greens. To finish your meal, a dessert will be provided, followed by a glass of Port.
Chateau Briand – a well-aged tender cut of Black Angus beef tenderloin, seasoned with salt and pepper, grilled to your liking, flamed and carved table side. Accompanied with two classic sauces: Bordelaise and Sauce Bernaise.
Beef Wellington - this classic is a double cut beef filet, well seasoned and grilled to rare. Covered with black truffle infused “Mousse de foie gras”, wrapped in puff pastry and baked to Medium Rare, served the classical way with Sauce Madeira.