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THE GOODSTONE INN & ESTATE
— Appetizers & First Course Selections –
Chef's French Onion Soup with Gruyere
$8 a la carte
Alsatian Onion Tart
Caramelized onion Fondue, gruyère, and puff pastry served as in Alsace.
$10 a la carte
Sauteed Frog's Legs and Escargots a La Francaise
Sauteed with garlic, parsley, lemon juice, and olive oil.
$12 a la carte
Wild Mushroom Feuillette
Fresh chanterelles, hen of the woods, oyster, and shiitake mushrooms with truffle essence.
$14 a la carte
Hudson Valley Foie Gras
Seared over toated brioche with apples, brandied cherries, and sauce bigarade.
$18 a la carte — $15 prix-fixe supplement with a glass of Kenmar Muscat $7
— Salads & Second Course Selections –
Goodstone’s House Salad
Field greens, endive, radicchio, and house vinaigrette.
$8 a la carte
Maytag Blue Cheese Salad
Organic mesclun, apples, radish sprouts, enokis, and spiced pecans.
$10 a la carte
Goat’s Cheese and Roasted Garden Beets
Montrachet, English walnuts, tender lettuces, and aged balsamic vinaigrette.
$12 a la carte
— Main Course Selections –
Diver Sea Scallops and Southern prawns Provencales
Sautéed and served with Niçoise as in Provence.
$35 a la carte —$60 prix-fixe
Fresh Roasted Chilean Seabass with "Oriental" Overtones
Pan roasted fillet, "shoyu" butter and crispy leeks.
$38 a la carte —$63 prix-fixe
Long Island Duck a L'Orange
Roasted Breast and stuffed boneless leg with chestnuts, wild rice, and bigarade sauce.
$36 a la carte —$61 prix-fixe
Le Coq au Riesling
Rock Cornish Game Hen braised in Cabernet Sauvignon with root vegetables.
$22 a la carte —$47 prix-fixe
NY Sirloin Steak "au Poivre"
12 oz.Aged NY Peppered Sirloin with Roquefort and wild mushrooms.
$35 a la carte —$60 prix-fixe
Goodstone's Rack of Lamb "aux herbes de Provence"
Garlic and parsley crust, tarragon jus, creay polenta and freshly seasoned vegetables.
$40 a la carte —$65 prix-fixe
Tender Prime Filet Mignon du Gourmet
8 oz. center cut with bearnaise, and a bouquet of freshly sesasoned vegetables.
$38 a la carte —$63 prix-fixe
"Menage a Trois" of Fresh Game du Chasseur
Wild boar medallion, saddle of vension, and a grilled quail with chestnuts and roebuck sauce.
$42 a la carte —$67 prix-fixe
Please ask your server for our daily dessert selections, we also proudly offer
Chocolate, Raspberry, or Grand Marnier Soufflés
$12 a la carte —$8 prix-fixe supplement
Order with the Main Course Selection as they simply won’t wait!
Executive Chef, William Walden
Owner & General Manager, Mark Betts
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