Menu Selections
Terrace Sea | Raw Bar | Appetizers | Main Course

 

TERRACE  SEA

Hotel B Deviled Clams
An updated rendition of the Hotel’s vintage recipe 
whole Cherrystone clams with a savory mix of parsley,
French bread crumbs, bacon and bell peppers broiled, not fried

~First featured at Hotel Bethlehem’s “Pioneer Room”
The Hotel’s advertising in the 1940’s proclaimed this signature dish to
be “Often copied, never equaled” and that still holds up today.
 

Oysters Rockefeller
Buttery oysters seasoned with Tabasco, parsley, tarragon and chervil,  baked, then broiled
A dash of Pernod liqueur adds a hint of star anise flavor
certainly rich enough to be called “Rockefeller”

Catskills Mix
An array that would be ubiquitous in the 1940’s Catskills.
A sumptuous salver of: Smoked Jail Island Salmon, smoked jumbo scallops and smoked trout
with noshing partners of capers, hard boiled egg, red onion, chives and orange segments
with cucumber-chive crème fraiche and blinis.

 

RAW  BAR
The following items are priced by the piece to create your own raw bar

Jumbo Shrimp
Giant sized, tender shrimp poached in court-bouillon accompanied by refreshing lemon-poppyseed infused
crème fraiche and orange-tomato cocktail sauce

Jonah Crab Claws
Also known as the Atlantic Dungeness, these large claws are sweet and flaky with a rich texture
accompanied by Dijon mustard mayonnaise and drawn creamery butter.

Oyster on a Half Shell
Daily from the west coastask your server about today’s specific point of origin
accompanied Champagne mignonette and decadent sauce gribiche
 

Sterling Farm American Caviar
Complete with traditional accompaniments:
Blinis - the traditional Russian pancake served to celebrate the end of winter and herald the beginning of spring
chive-crème fraiche and Hangar One chilled vodka

~Sterling Farm has been in the Sturgeon business for over 20 years in Sacramento, CA.
Sturgeon are grown in fresh, clean water as opposed to ponds or canals
 and are fed very high quality fish meals.

~Hangar One artisanal American vodka from St. George Spirits,
America’s first and foremost craft distillery, is leading the revival of the ancient art form.
Alameda, California.

 

APPETIZER

Lobster Bisque
For years, guests have been enjoying our own, flavorful, cream-based,
sinfully-rich lobster stock garnished with fresh lobster claw meat
 

Potato Saffron Soup
Velvety cream soup infused with the delicate flavor of saffron
chives, candied garlic and a surprise of crab meat


Pear & Point Reyes
Sliced pears are a counterpoint to creamy Point Reyes bleu cheese
baby Belgian endive, caramelized walnuts and lemon vinaigrette
 

Frisée
Lacey greens with poached egg, applewood smoked bacon and toasted brioche
tossed with Solera-Dijon vinaigrette

Spinach, Arugula and Duck
Bold and peppery greens topped with tender duck confit, cherry jam and pine nuts
 

 ‘41’ Caesar
Hearts of romaine, herb croutons, Caesar dressing and aged Parmigiano-reggiano
with white anchovies to give this classic salad a distinctive twist
 

Spring Mix
Jeff and Kristin from Liberty Gardens in Coopersburg, PA
grow a mix of specialty organic greens and create an array of green blends
including our Provence Mix

Snails
Poached in Champagne, finished with hazelnut-garlic butter, served on grilled baguette crostini
 

~Better known as Escargot, this delicious little land creatures are traditional to French cuisine
and a great addition to American cooking.

Steak Tartare
A staple of the French bistro
Chopped tenderloin with jalapeño, shallots, orange zest and Knob Creek Bourbon
 

Baby Crab Cakes
Our most coveted recipe
hand crafted, completely-jumbo-lump crab cakes paired in miniature
with Liberty Gardens Provence mix and tangy piquillo pepper remoulade sauce
 

Charcuterie and Cheese
American artisanal cuts
accompanied by marinated and pickled vegetables

MAIN COURSE

Mix of Game
Grilled venison tenderloin paired with a seared duck breast
accompanied by baby beets and bliss potatoes, roasted and glazed with veal demi-glace
 

Australian Lamb Chops
Prized lamb from down under is grilled and served with a delicate puree of parsnips and turnips
 

Veal Cheeks
Often the most prized cut throughout the world, veal cheeks are incredibly tender and delicate in flavor
hearty brown butter spaetzle and pearl onion marmalade
 

Rustic Chicken
French-cut, roasted breast of chicken with fennel-potato hash and natural chicken jus
The fennel boasts a wonderful liquorice-like flavor that harmonizes with the leeks, garlic and potatoes
 

Pan Roasted Grouper
Grouper is an extra lean fish with a firm texture and large flake
the mild flavor is escorted by creamy truffle risotto and asparagus-mushroom ragout
 

Grilled Salmon
Hand-cut in-house daily
Roasted fingerling potatoes and sautéed asparagus
served with the traditional cremini mushroom beurre blanc or our caviar cream sauce

Hotel B Bouillabaisse
Seafood lovers will be in for a treat with this updated classic fish stew
Atlantic cod, mussels, clams and diced potatoes swim in a white wine-based sauce
finished with an enticingly delicate saffron cream
 

Gemelli Pasta
A delicious vegetarian option, this dish consists of spiral pasta
an assortment of gourmet mushrooms, fava beans and pear tomatoes in alluring sherry cream sauce

14 oz Prime NY Strip
Our steaks are served with hand crafted onion rings and a baby vegetable medley
~The Prime grade is earmarked for only the finest cuts, comprising less than 2% of all beef
The abundant amount of marbling creates the rich flavor and fine texture.

Filet Mignon
This eight ounce cut is our most popular and the envy of any steakhouse, anywhere in the world
served with buttermilk mashed russet potatoes and steamed fresh broccolini
 

Terrace Mix
A pairing of our signature, full sized, all jumbo lump four ounce crab cake and our eight ounce filet mignon
with buttery mashed potatoes and sautéed asparagus