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Tantalizing cuisine served in a most exquisite setting. Reminiscent of transatlantic ocean liners of the past, the SS United States Restaurant will whisk you back in time.

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Appetizers
Tian of Peekytoe Crab, Gravlax Salmon & Avocado Mousse
Salmon Pearls & Caviar- Dill Crème Fraîche

Escargots Tortellini
Smoked Applewood Bacon, Fricassée of Morels & Roasted Garlic-Parsley Foam

Crispy Seared Sweetbread
Shallots, Capers, Basil Purée, Lemon Zest & Sun Dried Tomatoes

Diver Scallop Wellington Style
Black Truffle Emulsion & Spinach Fondue

Pan Seared Foie Gras
Heirloom Tomato Confiture,
Duck Rillettes in Feuille de Brick,
Roast Ginger Sauce & Toasted Hazelnuts

Warm Goat Cheese Soufflé
Smoked Tomato Coulis, Parmesan Cream & Basil Presto

Soups & Salads
Creamy Maine Lobster Bisque
Leek and Shallot Flan, Cognac Cream & Crispy Sweet Yellow Corn Beignets

Wild Mushroom Cappuccino
Porcini Gelato

Phyllo Baked Anjou Pear with Roquefort Cheese
Lollo Rosso Lettuce, Spicy Pecans & Port Wine Reduction

Bouquet of Mixed Greens, Herbs & Cucumber
Shaved Hearts of Palm, Toasted Almonds & Vanilla-Citrus Vinaigrette

Heirloom Tomato Salad, Buffalo Mozzarella, Apple & Cantaloupe
Micro Basil & White Balsamic Emulsion

Young Spinach & Frisée Salad
Shallot-Truffle Vinaigrette, Sunnyside Egg, Pork Rillettes & Brioche Croûtons

Caviar
Golden Osetra or Sevruga Caviar
With Traditional Condiments and Buckwheats Blinis

- Market Price -

Entrées
*Dover Sole Véronique
Pan Seared Golden Brown, à la Véronique with Green Grapes & Beurre Noisette

Lobster Tail "Your Way"
Delicate Warm Water Rock Lobster Tail Prepared
Classic Thermidor Style, Broiled or Steamed,
Crispy Potato Basket,
Glazed Asparagus & Clarified Butter

*Pan Seared Filet Mignon
Larratte Pommes Purée, Honshimeji Mushrooms,
Haricots Verts, Green Peppercorns
and Cognac Cream Sauce

Sautéed French Turbot
Ginger Infused Spaghetti Squash, Green Asparagus
& Lemongrass Nage

Shellfish & Saffron Risotto
Jumbo Shrimp, Scallops & Tomato-Fennel Sauce

Crispy Loup De Mer
Roasted Artichoke, Eggplant Caviar, Kalamata Olive Purée, Sun Dried Tomato Pesto & Balsamic Reduction

Sautéed Muscovy Duck Breast
Spiced Duck Leg Confit in Almond Crusted French Toast & Raisin-Apple Compote au Jus

Mushroom Crusted Rack of Colorado Lamb
Sweet Peas & Roasted Lamb Jus

Five-Spice Crusted Cervena Venison Loin
Celery Root Fondant, Wilted Spinach, Red Cabbage Marmalade & Lingonberry Sauce

"Surf & Turf" Duo of Petit Roasted Lobster Tail & Filet Mignon
Cabernet Demi Glace, Bouquet of Vegetables
& Pomme Mousseline

*Indicates Entrées Perpared Table Side

Five Senses
Course One

Pan Seared Foie Gras

Heirloom Tomato Confiture, Duck Rillettes in Feuille de Brick, Roast Ginger Sauce & Toasted Hazelnuts

Vin de Constance, Klein Constantia, Stellenbosch

Diver Scallop Wellington Style
Black Truffle Emulsion & Spinach Fondue
Puligny Montrachet, Louis Jadot, Burgundy

Course Two

Wild Mushroom Cappuccino
Porcini Gelato

Pinot Noir, Domaine Drouhin, Willamette Valley

Young Spinach & Frisée Salad
Shallot-Truffle Vinaigrette, Sunnyside Egg,
Pork Rillettes & Brioche Croûtons

Château Carbonnieux, Grand Cru, Pessac Lèognac

Course Three

Shellfish & Saffron Risotto

*Jumbo Shrimp, Scallops & Tomato-Fennel Sauce

Chardonnay “Cervaro” Castello della Sala, IGT, Antinori, Umbria

Crispy Loup De Mer
Roasted Artichoke, Eggplant Caviar, Kalamata Olive Purée, Sun Dried Tomato Pesto & Balsamic Reduction

Marqués de Riscal, Baron de Chirel, Rioja, DOCA

Trou Norman

Green Apple Sorbet with Calvados

Course Four

Five-Spice Crusted Cervena Venison Loin
Celery Root Fondant, Wilted Spinach, Red Cabbage Marmalade & Lingonberry Sauce

Zinfandel, Chiarello Family Vineyards, Giana, Napa Valley

Mushroom Crusted Rack of Colorado Lamb
Sweet Peas & Roasted Lamb Jus

Syrah, Lagier-Meredith, Mount Veeder

Desserts
Les Petits Desserts du "SS United States" for Two
A Selection of Favorite Bite-Sized Desserts
Royal Tokaji, Aszu, 5 Puttonyos, Hungary

Valhrona Cocoa Croquant
Salted Caramel, White Coffee Ice Cream

Tawny Port, Taylor Fladgate 20 Years Old

Purchase and/or modify your reservation now!