T H E    B I L T M O R E    R O O M    D I N N E R    M E N U


F I R S T    C O U R S E


“Tataki” of Blue Fin Tuna

fennel-jicama salad with cucumber ginger sorbet, and cayenne pepper oil

Giant Prawns in Sarong

red beets in honey ginger vinaigrette, avocado tomato salad, and mango mint salsa

Plum Sake Scented Torchon of Foie Gras

apricot–golden raisin chutney with warm brioche, toasted walnuts and fennel-fig "salad"
($5 supplement)

Agnolotti of Spring Peas

red wine–braised morels with asparagus and carrot-dill butter

Champagne Poached Lobster Salad

ruby grapefruit with Thai basil, pickled hearts of palm, young ginger–yuzu vinaigrette

Roasted Beet and Arugula Salad

baby golden and chioga beets with spiced pecans, shaved roncal cheese and aged sherry vinegar

Crisp Squash Blossom

Maryland crab with mango-chili dipping sauce, and sweet corn avocado salad


S E C O N D    C O U R S E


Rice Crisped American Red Snapper

mushroom dashi broth with grilled baby leeks, seared honshimejis
and miso mustard sauce

Hazelnut Crusted Roast Atlantic Halibut

Truffle-scented artichokes with ginger-papaya salsa, leeks, fennel, and yuzu-lobster butter

Indian Spiced Wild King Salmon

red lentils with steamed spinach, spicy carrot butter, and watermelon pickle

Anise Scented Grilled Columbia River Sturgeon
seared porcini with steamed asparagus, roasted peppers and black olives,
faro, pancetta and red wine mustard glaze

Tarragon Scented Roast Organic Chicken

braised Oregon morels with spring peas, grilled ramps and a sweet garlic flan

Cider Glazed Roast Organic Berkshire Pork

gratin of Belgian endive with whipped sweet potatoes, cipollini braised in
red wine, and Asian pear–fennel salad

Pistachio Crusted, Cardamom Scented Roast Squab

pickled spring onions with golden beets, braised fava beans, and seared foie gras

Algerian Spiced Roast Rack of Lamb

dried fig couscous with ginger glazed carrots, braised butter beans, and tomato-
eggplant chutney ($7 supplement)

Seasonal Additions: $8 each

Steamed Asparagus with mustard vinaigrette
Braised Fava Beans with pecorino toscano and virgin oil
Creamy Polenta with gorgonzola dolce and toasted pine nuts
Fiddle Head Ferns with hickory smoked bacon

Third Course – See “Desserts”

Prix Fixe $67

Executive Chef: Gary Robins
20% gratuity applied to parties of eight or more