Regular Menu

Roast Duckling.

Rack of Lamb.

Filet of Beef “Wellington”.

Chateau Briand.

Table-side Caesar Salad.

Gourmet Dinners for Two.

 

 

Appetizers

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- $35.5 – 59.85)

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 its 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.

Rouladen “Black Forest style”- lean pork paupiettes seasoned with crushed juniper berries, caraway seeds and clove, stuffed with crisp bacon, shallots and baby gherkins, roasted and finished with a mild Dijon cream sauce.

Sweetbreads “Provencale”- Tender poached veal sweetbreads delicately seasoned with herbs de Provence, lightly sautéed in grape seed oil with chives and mushrooms. Adorned with mousse de foie gras and finished with sauce Madeira.

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 glace and Cognac.

Filet Steak and Lobster- the best available Black Angus filet , grilled to your liking, accompanying lobster tail optional. Served with lemon butter and sauce Béarnaise.

Steak au Poivre – a well-aged beef filet- prepared table-side.

Fresh Fish of the Evening - selection varies.

Vegetarian Entree- Available upon request; an assortment of steamed vegetables, sautéed mushrooms, roasted peppers and artichoke hearts. Served with a saffron ginger rice. Can be served to accommodate Vegan diet.

“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 homemade 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. Sautéed 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 Béarnaise.

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.