Cutty Sark scotch, Korbel brandy, Aperol and dry vermouth, shaken and strained with a twist 

garnished with a petit croque monsieur crostini of shaved ham and
truffled gruyere mousse

creamy Fourme d'Ambert bleu cheese, chopped pistachios & persimmon, tossed with a lemon ginger five-spice vinaigrette

Finished with a lemon Dijon jus,
served with an English pea mash and
honey glazed carrots

layers of mascarpone cheese & lemon curd with lady fingers

served with vanilla bean crème anglaise
(please order in advance)

pan roasted, served with sauteed spinach and parmesan sage risotto, finished with roasted red pepper & sun dried tomato buerre blanc

hind quarter served with celeriac puree, medley of glazed carrots & sauteed arugula with bacon lardons, finished with duck demi-glace

herb encrusted, served with gratin dauphinois and glazed carrots, finished with rosemary sherry demi
     Half portion     39

finished with bordelaise demi and maître d’ butter, served with gratin dauphinois and autumn ratatouille  
     Add 2oz. foie gras     17   

Prime New York strip, creamy green Cognac sauce, served with haricot verts and pommes frites

rainbow trout lightly dusted with brioche, caper beurre blanc, served with haricot verts and gratin dauphinois
     Half portion     31   

served with autumn ratatouille and parmesan sage risotto, finished with a light bacon jam with fresh herbs

thinly sliced pancetta tossed with fresh peas in a pumpkin cream & sage alfredo, finished with a chive balsamic reduction
     Vegetarian Style    28   

vanilla bean custard topped with a layer of hard caramel

dark chocolate, Chantilly cream,
strawberry coulis

cream puffs filled with vanilla ice cream, topped with warm dark chocolate sauce     

Parisian style bread pudding spiked with brandy, topped with warm caramel sauce        a la mode 2.50

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