Brunch

• Poached Eggs Ten 18 with spinach, red onion and bacon mixture, topped with fresh parmesan, served with roasted potatoes
   
• Lobster Eggs Benedict with Fresh Maine Lobster Meat
   
• Challah French Toast with Cinnamon Butter, Mango Butter and Applewood Smoked Bacon
   

Dinner

• Ten 18 Waldorf Salad with Apple, Red Endive, Radicchio, Cranberries, Shaved Onions, Celery,Walnuts and Creamy Blue Cheese Dressing
   
• Lump Crab Cakes with pineapple salsa and remoulade
   
• Spinach Pasta with Pork Sausage Tomato Ragout with Spinach Ribbon Noodles, Fresh Locally Made Ricotta, Pork Sausage, Tomato and Shaved Parmesan
   
• Roasted 1/2 Chicken with Pan Jus, Yukon Parmesan
  Whipped Potatoes and Sautéled Julienne Vegetables
   
• Seared Hudson Valley Duck Breast with Braised Fennel, Caramelized Parsnips, Mache and Cherry Chutney
   
• Cedar Roasted Atlantic Salmon with Riesling Mustrard Sauce, Roasted Fingerling Potatoes, Haricots Verts and Olives
   

Desserts

• Ten 18 Brownie Sundae, a brownie with Merlot
   

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