New Year's Eve 2011

Appetizers

Lamb Chops  14
New Zealand lollipop lamb chops marinated in Greek yogurt and fresh mint, pan roasted and finished with a balsamic demi glace

Ventre de Porc  11
Dry rubbed Pork Belly with Laurrapin’s own BBQ spice, apple wood smoked, slow roasted and served with caramelized shallot lentils

Ocean City Scallops  15
Pan seared fresh Diver Scallops from Ocean City, Maryland, finished with a cognac beurre blanc and West Coast Sturgeon Black Caviar

Crab Strudel  11
Jumbo lump crab and herbed cheese folded with fresh spinach and baked golden brown in a delicate puff pastry

Mussels Grand-Mere  12
Prince Edward Island Mussels sautéed with shallots and Deer Meadow Farm bacon finished in a creamy Belgian Wheat Beer sauce

Venison Ragout  13
Braised local, farm raised venison, slow cooked in French Bordeaux Wine with local root vegetables and fresh aromatics, served in a puff pastry bowl.

Fried Eggplant   9
Planks of panko breaded eggplant layered with spinach, olive tapenade and goat cheese, baked and served with our homemade marinara sauce

Salads

Beet Salad  10
Tender mache lettuce tossed in a simple Champagne Vinaigrette topped with sliced roasted local Ruby red and golden beets, goat cheese and toasted almonds

Duck Confit  13
A rich, silky confit of local organic duck served over baby mixed greens, tossed in a honey truffle vinaigrette and garnished with grilled wild cipollini onions and re-hydrated black mission figs

Classic Caesar  7
Romaine lettuce tossed with a creamy Caesar dressing and garnished with shredded Parmesan cheese and garlic croutons

Pear Gorgonzola  8
Mesclun spring mix tossed with apple champagne vinaigrette and garnished with sliced pears, golden raisins, tomatoes, toasted walnuts and Gorgonzola cheese

Soups

Thai Curry & Coconut Lobster Bisque

Classic French Onion Soup

Entrees

Monkfish   23
Fresh Atlantic Monkfish stewed in a rich tomato and olive Provençal sauce with julienne root vegetables and lavender rice.

Stuffed Shrimp  27
Butterflied Jumbo Shrimp stuffed with jumbo lump crab imperial with grilled asparagus tips and country ham, finished with a lemon and oregano cream sauce

Seafood Trio  31
Jumbo Shrimp, Diver Scallops and Fresh Maine Lobster sautéed in a lemon butter and white wine sauce served in the lobster tail shell over a creamy garlic and cracked black pepper risotto

Filet  30
Natural, hormone free 8 oz prime center cut filet mignon encrusted with black peppercorn, wrapped in Deer Meadow Farm bacon, seared and finished with a brandy apple and truffle cream

Prime Rib  28
Level Farm standing rib roast, garlic studded, slow roasted and served with rosemary au jus and Roquefort bleu cheese mashed potatoes

Chicken Tower  20
Sautéed scaloppini free range chicken breast topped with pancetta crisps, wilted spinach and sun dried tomato, finished with a manchego cheese cream sauce and served with wild rice pilaf

Veggie Risotto  18
Butternut squash risotto topped with sautéed root vegetables and wilted Swiss Chard, garnished with flash fried purple Peruvian potato straws and finished with ruby red beet puree

Gingersnap Pork  21
Deer Meadows Farm pork loin, dry rubbed with brown sugar and allspice, stuffed with a rum raisin gingersnap filling, slow roasted, and finished with natural au jus