Our Menu
Cocktail:
Alpine Negroni
18
Bombay Sapphire gin, Genepy Des Alpes, Suze, Lillet, Creme de Menthe and orange bitters stirred and served over rocks
Salade:
Roasted Chickpea
18
tossed with cucumber, heirloom tomatoes, roasted red peppers, Nicoise olives, and fresh basil in a roasted garlic vinaigrette, garnished with Bocconcini mozzarella
Entree: Pan Roasted Duck Breast
38
finished with a L' entrecote sauce made with creamy Dijon mustard & fresh herbs, served with crispy Yukon potatoes and grilled asparagus, garnished with speck ham
Dessert: Paris-Brest
18
classic French pastry wheel stuffed with vanilla diplomat cream, finished with Grand Marnier-brown sugar-macerated berries and crushed pistachios
Dessert:
Grand Marnier Soufflé
14
Served with vanilla bean crème anglaise (please order in advance)
Halibut
47
pan roasted, served with ratatouille and parmesan sage risotto, finished with roasted red pepper & sundried tomato beurre blanc
Chicken Milanese
31
parmesan encrusted pan seared chicken breast, dressed with arugula, watercress, avocado and cherry tomatoes tossed in a citrus vinaigrette with a parmesan garnish
Roasted Rack of Lamb
59
herb encrusted, served with gratin dauphinois and sauteed spinach, finished with rosemary sherry demi
Half portion 39
Filet Mignon
55
finished with bordelaise demi and maître d’ butter, served with gratin dauphinois
and 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
Provencal
Shrimp Pasta
36
sauteed shrimp tossed with a rustic tapenade of sundried tomatoes, Nicoise olives, capers, white anchovies and fresh garlic over orecchiette pasta, garnished with red pepper flakes and parmesan
Vegetarian Style: substitute ratatouille for shrimp 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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