Our Menu
Cocktail:
The French Blonde
14
Bombay Sapphire gin, Lillet Blanc, St. Germain, fresh grapefruit and lemon juices, shaken and served up with a grapefruit peel garnish
New Entrée:
Chicken Milanese
31
parmesan encrusted pan seared chicken breast, dressed with gem lettuce, watercress, peas and parmesan, tossed in a lemon vinaigrette, fresh lemon garnish
Dessert:
Grand Marnier Soufflé
14
served with vanilla bean crème anglaise
(please order in advance)
Halibut
47
pan roasted, served with sauteed spinach and parmesan sage risotto, finished with roasted red pepper & sun dried tomato buerre blanc
Chicken Milanese
31
parmesan encrusted pan seared chicken breast, dressed with gem lettuce, watercress, peas and parmesan tossed in a lemon vinaigrette, fresh lemon garnish
Roasted Rack of Lamb
59
herb encrusted, served with gratin dauphinois and spring ratatouille, finished with rosemary sherry demi
Half portion 39
Filet Mignon
55
finished with bordelaise demi and maître d’ butter, served with gratin dauphinois and
spring ratatouille
1/2 Filet 37
Add 2oz. foie gras 17
Steak Frites
47
Prime New York strip, creamy green Cognac sauce, served with haricot verts and pommes frites
Truite Picatta
37
rainbow trout lightly dusted with brioche, caper beurre blanc, served with haricot verts and
gratin dauphinois
Half portion 31
Seared Sea Scallops
39
served with creamy mushroom risotto and sauteed spinach, finished with a parsley & garlic confit beurre blanc and crispy shallot garnish
Smoked Salmon Fetuccine
36
thinly sliced smoked salmon tossed in a dill cream sauce with asparagus, English peas & spinach, parmesan garnish
Vegetarian Style 28
Crème Brûlée
12
vanilla bean custard topped with a layer of hard caramel
Mousse au Chocolat
12
dark chocolate, Chantilly cream,
strawberry coulis
Profiteroles
12
cream puffs filled with vanilla ice cream,
topped with warm dark chocolate sauce
Pain Perdu
12
Parisian style bread pudding spiked with brandy, topped with warm caramel sauce a la mode 2.50
House Made Ice Cream
5
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