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)

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

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 Parmesean Cheese

BROWN SUGAR-CURED SHORT RIB RAVIOLIS . . . . . . 17
Crispy Shallots, Hon-Shimeji Mushrooms, Thyme-Infused Olive Oil, Bourbon Cream Sauce

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

ROASTED CAULIFLOWER SOUP . . . . . . 13
Black Garlic Cream, Chanterelle Mushrooms, Herbed Crostini

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

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
Domaine Chandon Sparkling Rose, California, N/V 


First Course

CRISPY YELLOWFIN TUNA ROLL
Napa Cabbage, Cilantro, Carrots, Sriracha Aioli
Van Duzer Pinot Gris, Willamette Valley, Oregon, 2016


Second Course

PAN-SEARED DIVER SCALLOPS
Smoked Leek Fondue, Paddlefish Caviar, Beurre Rouge
Walt “La Brisa” Chardonnay, Sonoma County, 2012


Intermezzo

ILLUMINATED LEMON SORBET


Main Course

SEARED LONG ISLAND DUCK BREAST WITH COFFEE AND HERB RUB
Honey-Glazed Brussels sprouts, Truffled Mashed Potatoes, Lingonberry Sauce
A to Z Wineworks Pinot Noir, Oregon, 2015


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),
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
Pascual Toso Reserva Malbec, Mendoza, Argentina, 105

Dessert Menu

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


Mario Russo – Chef de Cuisine


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