T H E C HEF ’ S B U F F E T SEAFOOD

All items are freshly prepared in our Dining Room.

Scottish S A L M O N Primavera 45
A selection of C O N T I N E N TA L H A M MP
M I N T E D B L AC K B A S S 45
L I V E RW U R S T 18
Cajun S N A P P E R Coleslaw, Chowchow 40
G O O S E T E R R I N E, figs and olives 23
L O B S T E R à la Newberg MP
H O U S E C U R E D S A L M O N 25

S A LT E D A N C H OV I E S 19 D OV E R S O L E
Horseradish Meunière 84 Grilled Riviera 96
P I C K L E D S A R D I N E S, soused onions 21
Neptune’s Crown 98
OY S T E R S, on the half shell 24

L I T T L E N E C K C O C KTA I L tabasco peppers 18

ST E A KS, C H O P S & B I R DS
H E A RT O F PA L M P I C C A L I L L I 1 8
Larded S Q UA B , whole grilled, preserved orange 58
ROYA L M U S H RO O M S 1 6
H O N E Y M U S TA R D D U C K L I N G 43
C RU D I T É S : S E A S O N ’ S B O U N T Y 23
S P R I N G C H I C K E N PA P R I K A S H 45

P H E A S A N T C L A I B O R N E , Madeira, Black Truffle, Endive MP

A Service of... A M I S H H A M S T E A K , Pickled Pineapple 40

TODAY’ S C HI L L E D C RU STAC E AN T R I P L E L A M B C H O P S, Curried Flavors, Mint Jelly 92

with a variety of house dips MP Stuffed S A D D L E O F V E A L 57

F I L E T M I G N O N Peppered, Florentine or Peconic (+20) 62

AS S ORT E D AP P E T I Z E RS
Hot & Cold Selections P R I M E AG E D ST E A KS
Please inquire with your Captain about our additional cuts of American beef
S T E A K and A N C H OV Y TA RTA R E 33
N E W YO R K S T R I P 83
T U N A Ravigote 24
P O RT E R H O U S E , R I B E Y E Priced by weight
S C A L L O P snail fricassée 26

PA S TA A L A PRESSE 32
T RO LLE Y S E RV I C E
W I L D M U S H RO O M O M E L E T T E prepared tableside 38

T H E S E AG R A M C R A B C A K E 40

F OI E G R A S and Onions 42
Prime Rib
Spit Roasted, Deviled Bone
S OU P S 67
Caviar Vichyssoise MP • Blue Crab Gumbo 33 • Oxtail Consommé 24

A S PA R AG U S P O TAT O E S GRAINS & RICE

SA L A DS 15 15 15
E N D I V E & A P P L E 21 C H O P P E D 24 Grilled Cottage Fries Carolina Pilaf
Steamed with Butter Buttered Dumplings Nutted Wild Rice
AVO C A D O C R A B L O U I S 33
Chinoise Steamed with Dill Rye Forester
Jack’s Pie Hashbrown O’Brien Grits with Marrow
Ideal Accommodations for Banquets and Private Dinners Hunter’s Style
Dinner Served from 5 P.M. to 11 P.M. Whipped
Try our Classic Cocktails