A sampling of Chef Mattoons’ dishes, each taking advantage
of ingredients in their seasons.

APPETIZERS
Caspian Sea Caviars, Iced Vodka, Potato Pancakes, Crème Fraîche,
Grilled Asparagus, Fresh Porcini Mushrooms, Roasted Pistachio Oil,
Sashimi Grade Ahi Tuna, Sesame Pico, Wasabi Guacamole

SALADS
Chilled Maine Lobster, Avocado, Mango, Roasted Beet and Ginger Dressing,
Spinach And Shaved Fennel, Grilled Pears, Orange-Agave Vinaigrette,
Camembert Toast, Mozzarella Di Bufala, Vine-Ripened Tomatoes, Herb Cured Olives

PASTA
Creamed Spinach Ravioli, Chanterelles, Pine Nuts, Fresh Sage,
Beurre Noisette Orecchiette, Macaroni with Lobster,
Irish White Cheddar & Apple Wood Smoked Bacon, Little Neck Clams,
Garlic Broth, Fresh Thyme

ENTREES
Carved Veal Loin, Black Truffle, Leeks, Madeira,
Prime Wood-Grilled Steaks and Chops, Caramelized Shallot Butter,
Seared Duck Breast, Black Plums, Ginger, Citrus, Sweet Potato & Sugar Snaps,
Wild Pacific King Salmon, Tarragon, Orange & Persimmon Puree,
Pepper Crusted Tournedos of Beef, Pear-Mango Chutney,
Herb Crusted Lamb Chops, Colorado Cherries, Fireweed Honey

DESSERTS
Banana Crème Brulée,
Chocolate-Pistachio Terrine, English Shortbread, Tuille Wafers,
Soufflés – Grand Marnier, Raspberry, Hazelnut, German Chocolate,
Macaroon Sundae, Valrhona Chocolate and Homemade Butterscotch
Espresso Pot De Crème
Chocolate Buttermilk Cake