Brunch Menu
Prix-Fixe Brunch
39.95
Per Person, Plus Tax & Gratuity
CHILDREN AGES 3 -10 at 19.95 per child, plus tax & gratuity
(Entree Not Included for Children)
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Enjoy an assorted array of buffet offerings as displayed in our dining room, along with your choice of entrée, served-to-order.
Service of coffee, tea, and milk is included.
Your first mimosa or glass of juice is also complimentary.
– SAMPLE BRUNCH BUFFET ITEMS –
*Please Note: Specific Items Are Subject to Change Weekly Based on Chef’s Selections
Display of Fresh Manor-Baked Breads & Pastries | Bagels with Assorted Cream Cheeses | Fresh Fruits | Yogurt with Assorted Toppings | Mixed Salads with Various Ingredients to Create Your Own | A Selection of Cold Mixed Pasta & Grain Salads | Smoked Salmon | Fresh Shrimp
CHILDREN’S FAVORITES: Silver Dollar Pancakes | Scrambled Eggs | Home Fried Potatoes. |. Individually Packaged Cereals | Chicken Tenders | French Fries or Waffle Fries | Penne Pasta with Creamy Marinara Sauce
DISPLAY OF DESSERTS BAKED FRESH FROM OUR MANOR PASTRY SHOPPE
– BRUNCH ENTREES –
(Included in $39.95 Fixed Price – Choice of One Per Guest)
BRIOCHE FRENCH TOAST
Traditional, Bananas Foster-Style, or “Cinnamon Toast Crunch”
Served with Crispy Breakfast Potatoes and Your Choice of Bacon or Sausage
FRESH & FLUFFY WAFFLES
Topped with Assorted Fresh Fruit and Whipped Cream
Served with Crispy Breakfast Potatoes and Your Choice of Bacon or Sausage
“JELLY DOUGHNUT” PANCAKES
Old-Fashioned Hot Cakes Layered with Raspberry Jelly and Served with Beignets
Served with Crispy Breakfast Potatoes and Your Choice of Bacon or Sausage
CREATE YOUR OWN OMELET OR CRÊPE
ADD: Shrimp, Crabmeat, Honey Smoked Ham, Cheddar Cheese, American Cheese, Mushrooms, Baby Spinach, Red Onions, Bell Peppers, and/or Diced Tomatoes
Served with Crispy Breakfast Potatoes and Your Choice of Bacon or Sausage
EGGS BENEDICT
Served on an English Muffin with Thick-Cut Canadian Bacon and Topped with Hollandaise Sauce
Served with Crispy Breakfast Potatoes and Your Choice of Bacon or Sausage
COUNTRY-FRIED TENDERLOIN
Biscuits and White Sausage Gravy
CHICKEN SCAMPI
Thin-Cut Chicken Breast Sautéed with a Buttery Lemon-Garlic Sauce and Served Over Angel Hair Pasta
PAN-SEARED ATLANTIC SALMON
Wild Mushroom Risotto
CHERRY-STUFFED PORK LOIN
Wrapped in Bacon, Served with a Potato-Truffle Soufflé
LOBSTER EGGS BENEDICT **($8 additional)
Served on an English Muffin with Thick-Cut Canadian Bacon, Topped with Hollandaise Sauce and Caviar
Served with Crispy Breakfast Potatoes and Your Choice of Bacon or Sausage
10 OZ PRIME SIRLOIN **($18 additional)
Roasted Fingerling Potatoes, Black Garlic Herb Butter
ADDITIONAL BRUNCH OPTIONS
EAST COAST OYSTERS
Ginger-Coriander Mignonette
18
ASSORTED SHELLFISH
Four Clams, Four Oysters, Four Jumbo Shrimp, Colossal Crabmeat
25
DUET OF HUDSON VALLEY FOIE GRAS
House-Made Foie Gras Torchon and Seared Foie Gras
Sweet Pickled Onions, Smoed Pineapple and Strawberry Compote, Sauternes Gastrique, Brioche Crouton
22
AMERICAN PADDLEFISH CAVIAR
Served with a Glass of Your Choice of Vodka or Sparkling Wine
45
TABLESIDE BRUNCH SERVICE
PREPARED AT YOUR TABLE FOR A MINIMUM OF TWO GUESTS
Served with Manor-Made Vanilla Ice Cream
CREPE SUZETTE
Freshly-Squeezed Lemon Juice, Caramel, and Grand Marnier
14 PER PERSON
BANANAS FLAMBE
A Manor Classic
14 PER PERSON
FRESH JUICES
Spirit-Free Cocktails – 7
PINEAPPLE MOJITIO
Pineapple Purée, Pineapple Juice, Muddled Lime, Simple Syrup, Club Soda, Fresh Mint
MELONADE
Melon Purée, Fresh Lemon Juice, Simple Syrup, Sprite
PRICKLY PEACH
Peach Purée, Ginger Beer
MANOR PUNCH
Orange Juice, Pineapple Juice, Cranberry Juice, Lemon Juice, Simple Syrup
MVM
Tomato Juice, Fresh Lime, Celery Salt, Tabasco, Horseradish, Worcestershire
ZEUS JUICE
Peach Puree, Mango Purée, Lemon Juice, Agave Syrup
BOOZY BRUNCH
Traditional Brunch Cocktails – 12
BELLINI
Peach Purée, Sparkling Wine, Splash of Peach Schnapps
MIMOSA
Orange Juice, Sparkling Wine, Triple Sec
MANOR MARY
Fair Vodka, Tomato Juice, Fresh Lime, Celery Salt, Tabasco, Horseradish, Worcestershire
Dinner Menu
[ps2id id=’dinnermenu’ target=”/]COLD APPETIZERS
FRESH EAST COAST OYSTERS . . . . . . 18
Ginger-Coriander Mignonette
CLASSIC JUMBO SHRIMP COCKTAIL . . . . . . 17
Continental Sauce and Cocktail Sauce
HOUSE-SMOKED SALMON FILLET . . . . . . 16
Herb Hummus, Cherry Tomato, Cucumber, Citrus Crème Fraîche
YELLOWFIN TUNA TARTARE . . . . . . 19
Avocado, Lime, Sesame, Ginger, Coconut, Lotus Root
IMPORTED BURRATA CHEESE . . . . . . 6
Radish, Heirloom Cherry Tomato Confit, Herb Tuile, Thyme Glace
PRIME BEEF CARPACCIO . . . . . . 17
Truffle Chimichurri, Micro Greens
AMERICAN PADDLEFISH CAVIAR . . . . . . 45
Served With Your Choice of Vodka
Hot Appetizers
CRAB AND LOBSTER CAKES . . . . . . 16
Shaved Fennel and Baby Arugula Salad, Piquillo Pepper Coulis, Saffron Aioli, Crispy Lotus Root
OYSTERS ESCARGOT . . . . . . 18
Vegetable Julienne, Garlic Butter
WILD MUSHROOM AND TRUFFLE RISOTTO . . . . . . 18
Mascarpone Cheese, Shallots, Herb Oil, Aged Parmesan Cheese
DUET OF HUDSON VALLEY FOIE GRAS . . . . . . 22
House-Made Foie Gras Torchon and Seared Foie Gras
Sweet Pickled Onions, Smoked Pineapple and Strawberry Compote, Sauternes Gastrique, Brioche Crouton
Soups
SPRING PEA SOUP . . . . . . 13
Piquillo Pepper Yogurt, Sautéed Chanterelles, Parmesan Foam, Crispy Parma Proscuitto
CREAM OF WILD MUSHROOM SOUP . . . . . . 12
Forest Mushroom Succotash, Fresh Herbs
LOBSTER BISQUE . . . . . . 13
Lobster Ragoût, Basil Infusion
Salads
ROASTED BABY BEET SALAD . . . . . . 14
Pickled Purple Cauliflower, Kefir Cheese, Chive, Salted Pine Nuts,Petite Greens, Aged Balsamic Glace
MESCLUN SALAD WITH HONEY-POACHED PEARS . . . . . . 12
Sliced Apples, Dried Cranberries, Candied Walnuts, Apple Cider Vinaigrette
TRIO OF BABY ICEBERG LETTUCE, TOMATO AND AVOCADO . . . . . . 13
Smoked Blue Cheese and Bacon Bits
CAESAR SALAD PREPARED TABLESIDE . . . . . . 14 per person
Service for Two
INTERMEZZO
ILLUMINATED SORBET . . . . . . 8
Main Courses
ATLANTIC SALMON STUFFED WITH JUMBO CRABMEAT . . . . . . 38
Roasted Red Pepper and Walnut Purée, Root Vegetables, Basil Beurre Blanc
PAN-SEARED DIVER SEA SCALLOPS . . . . . . 44
Celery Root Purée, Heirloom Vegetable Medley, Crispy Lotus Root, Chive Oil, Anise Beurre Blanc
SHELLED MAINE LOBSTER BRAISED IN SWEET BUTTER . . . . . . 45
Asparagus and Wild Mushroom Fricassée, Sunchoke and Pear Purée, Crispy Polenta, Lemongrass-Ginger and Shellfish Emulsion
ROASTED FREE-RANGE CHICKEN FILLED WITH WILD MUSHROOMS & SPINACH MOUSSE . . . . . . 34
Potato Truffle Soufflé, Grilled Spring Onions, Brussels Sprout Leaves, House-Smoked Maple Bacon, Riesling Cream Sauce
LONG ISLAND DUCK BREAST AND LEG CONFIT . . . . . . 38
Marinated with Orange and Herbs, Braised Red Cabbage, Blood Orange Supremes, Roasted Hazelnut Spätzle, Orange-Brandy Sauce
GRILLED FILET MIGNON . . . . . . 42
Haricots Verts, Caramelized Pearl Onions, Rainbow Carrots, Candy Cane Beets, Crispy Sunchoke Chips, Creamy Potato Purée, Bordelaise Sauce
16 oz. PRIME SIRLOIN STEAK . . . . . . 56
Spring Vegetable Bouquet, Roasted Young Potatoes, Crispy Shallots, Black Garlic-Herb Butter
HERB-CRUSTED RACK OF AUSTRALIAN LAMB. . . . . . 49
Potato and Leek Gratin, Braised Rainbow Swiss Chard, Roasted Heirloom Tomatoes, Porcini Mushroom Sauce
GRILLED VEGETABLE AND QUINOA STRUDEL . . . . . . 26
Peppers, Squash, Zucchini, Carrot Ginger Sauce, Japanese Seven Spice (Vegan)
Manor Classics
CHATEAUBRIAND . . . . . . 45 per person
Prepared tableside for a minimum of two guests
Bouquetière of Vegetables, Baby Potatoes, Béarnaise Sauce
CLASSIC SURF AND TURF . . . . . . 52
Available on Saturday Night
BEEF WELLINGTON . . . . . . 45
Available on Sunday Night
LOBSTER THERMIDOR . . . . . .39
SIDES
GRILLED GREEN AND WHITE ASPARAGUS . . . . . . 9
Truffle Vinaigrette, Fresh Parmesan Cheese
POMME PUREE . . . . . . 8
Roasted Garlic
CREAMY BABY SPINACH . . . . . . 8
CONFIT OF HEIRLOOM POTATOES . . . . . . 9
Rosemary, Shallots
Chef de Cuisine Mario Russo uses a variety of herbs picked daily from our greenhouse at Pleasantdale Chateau.
Water at The Manor is pure mineral water from the wells that have served this house for over 100 years.
TWO LOBSTER TAILS & FOUR CLAWS
White & Green Asparagus, Drawn Butter, Shellfish Emulsion
49
Available Wednesday, Thursday, & Friday
Chef's Signature Menu
[ps2id id=’chefsmenu’ target=”/]In order to ensure a harmonious dining experience, the Chef’s Signature Menu is intended to be ordered by all of the guests at the table.
Fixed Price – $65.00 Per Person
With Selected Wines – $25.00 Additional
In preparing this menu, our culinary staff has the opportunity to present a complete dining experience, totally planned and prepared for you from beginning to end, expressing the full range of their culinary artistry.
Amuse-Bouche
CHEF’S DAILY SELECTION
François Montand Rosé, Brut, Jura, France N/V
First Course
Second Course
Intermezzo
ILLUMINATED LEMON SORBET
Main Course
Dessert
CHOCOLATE MALTED MOUSSE TORTE
Vanilla Ice Cream, Dark Chocolate and White Chocolate Sauces
M. Chapoutuer Banyuls, Rhone Valley, 1996
Or
CHEF’S ASSORTMENT OF ARTISANAL CHEESES
Cypress Grove Purple Haze (Goat, Soft, California),
Tomme de Savoie (Cow, Semi-Soft, France),
Pierre Robert (Cow, Soft, France) and
Point Reyes Original Blue (Cow, Soft, California)
Served with Apple Raisin Chutney, Quince Paste, Honeycomb,
Candied Marcona Almonds, Banana Date Bread
Pascual Toso Reserva Malbec, Mendoza, Argentina, 105
Dessert Menu
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CHOCOLATE MALTED MOUSSE TORTE . . . . . . 12
Vanilla Ice Cream, Dark Chocolate and White Chocolate Sauces
MANOR CHEESECAKE . . . . . . 12
Graham Cracker Crust, Assorted Fresh Berries
TAHITIAN VANILLA CRÈME BRÛLÉE** . . . . . . 12
Assorted Fresh Berries
PALETTE OF ASSORTED SORBETS* . . . . . . 12
Mango, Green Apple, or Lemon
MANOR-MADE ICE CREAM** . . . . . . 12
Vanilla, Chocolate, or Cinnamon, Served with Tuile
BANANAS FLAMBÉ* . . . . . . 14 Per Person
Prepared Tableside for a Minimum of Two Guests
CHEF’S ASSORTMENT OF ARTISANAL CHEESES . . . . . . 18
Cypress Grove Purple Haze (Goat, Soft, California),
Valley Shepherd Califon Tome (Cow, Semi-Firm, N.J.),
Valley Shepherd Nettlesome (Cow, Semi-Firm, N.J.)
And Point Reyes Original Blue (Cow, Soft, California)
Served with Truffle Honey, Strawberry Rhubarb Chutney,
Candied Almond, Quince Paste, Banana Date Walnut Bread
Served with a Glass of Pacific Rim, Vin de Glacière Riesling, Washington 2014 . . . . . . 7
*Gluten Free **Gluten Free on Request