Fingerling potatoes with sour cream and caviar
Hudson Valley Foie Gras on toasted Challah, port wine syrup
Shrimp on Brown Rice pasta in garlic and dijon cream
Kale salad with vinaigrette and parmesan slices
Chicken a la Grecque
Ribeye au Poivre, Cognac cream with White Raisins
Lemon Souffle
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