Our Menu

Rye bourbon, sweet vermouth, dashes of Angostura & orange bitters with
Brut Champagne, stirred and served up
with a cherry garnish  

made with capers, pickled mustard seeds & fresh herbs, finished with a shallot grapefruit aioli and tuna roe, served with house-made
rice crackers

plated with blanched sugar snap peas,
fresh asparagus, red radishes and arugula, dressed in an 8-yr creamy artisanal balsamic with a crushed pistachio and fresh herb garnish

served over English peas and roasted radishes with a hand-carved carrot, finished with a sorrel & tarragon yogurt and a horseradish &
roasted lemon marmalade

classic French croissant-style pastry made with chocolate, finished with espresso mousse and a caramel drizzle, garnished with fresh berries

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

served over brioche French toast with an apricot compote and bourbon maple syrup 

pistachio encrusted, lemon beurre blanc, roasted asparagus & hand-carved carrots,
gratin dauphinois

panko, ham, and Gruyere cheese, rolled and finished with a mornay sauce, served with gratin dauphinois and haricot verts

herb encrusted, served with gratin dauphinois and sauteed spinach, finished with rosemary sherry demi
     1/2 Rack    41

bordelaise demi, maître d’butter,
gratin dauphinois, roasted asparagus,
hand-carved carrots   
     1/2 Filet     39

Prime New York strip, creamy 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
     1/2 portion     31   

garlic chive beurre blanc, crispy prosciutto, parmesan lemon risotto, sauteed spinach

two fresh 4 oz patties, gruyere cheese, roasted garlic & chive aioli, in-house dill pickles, lettuce, tomato and a bacon onion jam, served on a potato bun with pommes frites and aioli

langostino lobster, pappardelle pasta, and parmesan cream sauce, finished with toasted buttery breadcrumbs, parmesan cheese and fresh herbs
Vegetarian Style: omit lobster   32 

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 2.75

house-made, finished with a warm dark chocolate sauce with crushed pistachios==here

Myriad of flavors weeklyriptioere

Add 2 oz. liqueur     9