1 North Belmont Menu

Baked Escargots in Puff Pastry & Cognac, Garlic Butter

Poached Fresh Maine Lobster over Sesame Oil Seaweed Salad with a Saffron - Vodka Creme Sauce

Sweetbreads in a white Wine Bechamel Sauce, White Asparagus Points Hollandaise Sauce

1/2 oz American Sturgeon, 1/2 oz Golden Whitefish Caviar, 1/2 oz Wild Salmon Caviar, Slices of Brioche Toast Melba

Pan-Seared Foie Gras with Cherry-Port Gastrique

Smoked Alaska Salmon with Creme Fraiche Rolled in a Chive Crepe with Quail Egg & American Salmon Caviar

Sashimi Grade Ahi Tuna Tartare with Wasabi Remoulade Sauce

Oyster lovers rejoice! Now you can savor three delightful flavors: olde Salt from VA, Atlantic Coast, Stingrays from Ware Neck, VA and Rappahannock River from Kake, VA.

Duck Confit from Marinated Moulard Duck Legs, Cognac, Duckfat Served with locally grown Microgreens, Cornichons and Three Ognions Compote

Field Greens with Candied Walnuts, Stilton Blue Cheese & Poached Apple

Sauteed locally grown Oyster Mushrooms from Sedley, VA, with Field Greens in Potato Nest and Sprinkled with mix of herbs Aioli

Organic Boston Lettuce, Tomato, Haricots Verts, Nicoise Olives, Onion, Anchovy, Pan Seared Tuna & Egg with Balsamic Vinaigrette

Crab, Lobster & Shrimp Bisque with Fresh Tarragon & Pastis de Pernod

Puree of Roasted Butternut Scquach with poached D'Angou Pear and Crème Fraiche

Pan-Seared Duck Breast with an Orange, Grand Marnier, Duck Demi Glace Sauce Sweet Potato Gaufrettes and Bouquet of Seasonal Vegetables

Sautéed Whole Dover Sole with a Caper & Lemon Butter Sauce Served with Seasonal Vegetables and Pommes Parisienne

Tenderlion filet wrapped in Applewood smoked Bacon Accompanied by a roasted red pepper, vodka and cream sauce Frits' dad's recipe. Stroganoff unlike you have ever tasted served with bouquet vegetable

Peppercorn-Crusted New York Stripsteak, a real classic! Green Pepper Corns Cognac and cream Sauce Bouquet of Vegetables and Pommes Frites

Sashimi Grade Ahi Tuna, Pan Seared and Served over a Saffron Risotto topped off with an Asiago Cheese Crisp with a Ginger Beurre Blanc

Sautéed Sea Scallops on Saffron Risotto with Ginger Beurre Blanc Bouquet of Vegetables

Pistachio crusted fres USDA choice domestic rack of lam with Merlot, mushrooms and lamb demi-glace sauce, bouquet of vegetables and pommes croquette