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Appetizers
Seared Foie Gras
Hudson Valley Foie Gras with Parisianne Apples, Black Oregon Truffles and Celeriac Mash
18
Torchon Au Foie Gras
Cured Poached and Served Chilled with Passion Fruit Gelee, Sun Dried Apricot, Truffle Compote and Toasted Baquette
14
Smoked Salmon Blini
Smoked Salmon and Russian Blini, Cold Smoked Scottish Salmon, Shaved and Served with Yukon Gold Potato Blini, Traditional Condiments
13
Antipasto of the Evening
11
Jumbo Lump Crab Cake
Fresh Lump Crab Meat in Scallop Mousseline with Aromatics, served with Pommery Mustard Chive Beurre Blanc and Toasted Shallot Lavosh
13
Butter Poached Lobster
Served on Wild Mushroom "Chasseur"
Half Lobster 17.00
Whole Lobster 32.00
Soups
Lobster Bisque with Lobster and Creme Fraiche Garnishment
9
Truffled Foie Gras Mushroom Soup, Royal Glacage
9
Consomme of the Evening
8.00
Salads
Lobster "Waldorf" in Shaved Pear, Sugar Roasted Pecans,
Red Currants, Apricots and Anise Infused Creme Fraiche
12
Simple Mesclun Salad with Toasted Pinenuts, Chevre, Capers and Olives Dressed with a Touch of Lemon and Extra Virgin Olive Oil
9
Welcoming Vase of Almond and Sesame, Baby Lettuces,
Enoki Mushrooms, Citrus Segments, Raspberries,
Honey Dijon and Raspberry Dressing
9
Organic Local Beets Salad
with Sheeps Milk Roguefort, Sugar Roasted
Walnuts and Mico Water Cress
10
Rocket Salad
Baby Arugula with Shaved Parma Ham, Warm Cauliflower
Gratin and Reggiano Parmesan
13
ZEBRA OFFERS DINNER MONDAY THROUGH SATURDAY
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