Hors d'Oeuvre

Substitute any of the following appetizers in place of soup or salad for a
$12 supplement or add an hors d'Oeuvre as a fifth course for a $20 supplement.
 

Velouté Crabe Marguerite

Our award winning, rich cream-based crab velouté, adapted from a recipe by James Beard, this soup is served piping hot and laced at the table with Scotch.

Terrines de la Maison

A perfectly seasoned pork pâté dotted with bits of carrot, dried apricot, green peppercorn and duck breast, made in our kitchen and served with a side of dijon mustard and cornichons.

Foie Gras

Thinly sliced native duck foie gras seared quickly with a champagne-vinegar
sauce and garnished with sauteed fresh spinach. ($25 Supp.)
With a glass of Sautern. ($35 Supp.)

Saumon Fumé d'Ecosse

Thinly sliced smoked Scottish salmon, prepared by River & Glen in Bucks County, served with cucumber ribbons, capers, onion , blackbread and a lemon twist.

Escargots à la Bourguignonne

A French classic, plump snails baked in a traditional style, with garlic and
herbed butter, served with our own freshly-baked brioche bun.

Rognons de Veau sauce Moutarde

Veal kidneys sautéed à point then flambéed with Cognac and napped with a veal
stock based mustard sauce - all served on a crispy straw-potato pancake.
(Also served in entrée portion).

Ris de Veau Braisee aux Petits Pois

Veal sweetbreads sautéed golden brown then braised with Madeira and aromatic vegetables and served with a garnish of fresh sweet peas.
(Also served in entrée portion).