Biltmore Room, The

Biltmore Room, The

Restaurant Menu

F I R S T    C O U R S E

“Tataki” of Alaskan King Salmon

tomato horseradish sorbet with minted cucumber salad, shaved beets and baby ‘cress

Giant Prawns in Sarong

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

Plum Sake Poached Torchon of Foie Gras

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

Marjoram Scented Grilled Quail

risotto of spring peas with braised morels, grilled merguez and reggiano parmesan

Champagne Poached Lobster Salad

ruby grapefruit with Thai basil, pickled hearts of palm, young ginger – yuzu vinaigrette($5 Supplemental)

Crisp Squash Blossom

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

Roasted Beet and Arugula Salad

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

S E C O N D    C O U R S E

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

Coriander Anise Crusted Seared Big Eye Tuna

golden zucchini with summer beans and braised tomatoes, fennel leek agnolotti and green olive tapenade

Rosemary Scented Roast Organic Chicken

ricotta gnocchi with spring peas, braised morels and pickled ramps

Cumin Scented Roast Organic Berkshire Pork

soft polenta with black summer truffles, garden beans, roasted chanterelles

Algerian Spiced Roast Rack of Lamb

dried fig cous-cous with ginger glazed carrots, braised butter beans,and tomato  eggplant chutney($5 Supplement)

Seasonal Additions $8 each

Sugar Snap Peas virgin olive oil and shaved parmesan Steamed Asparagus served warm with mustard vinaigrette Fava Beans and Pearl Onions braised with shaved pecorino romanoCreamy Polenta pine nuts and gorgonzola dolce

Third Course – Dessert Card

Prix Fixe $65

 

PLEASE NOTE: All menu items and prices are subject to change.



 ^Top