Woodford Rye, ginger-lemon syrup, triple sec and a dash of bitters, stirred and strained, lemon peel garnish

garnished with creme fraiche and fresh chives

served on Blue Dog baguette with house-made benedictine, garnished with marinated cucumber fennel salad, egg yolk mousseline and salmon roe

served open-faced over toasted brioche with pommes frites, finished with a parmesan mornay sauce, garnished with herb marinated lump crab

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

parmesan encrusted pan seared chicken breast, dressed with gem lettuce, watercress, peas and parmesan tossed in a lemon vinaigrette, fresh lemon garnish

herb encrusted, served with gratin dauphinois and spring ratatouille, finished with rosemary sherry demi
     Half portion     39

finished with bordelaise demi and maître d’ butter, served with gratin dauphinois and spring ratatouille 
     1/2 Filet     37
     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 creamy mushroom risotto and sauteed spinach, finished with a parsley & garlic confit beurre blanc and crispy shallot garnish 

thinly sliced smoked salmon tossed in a dill cream sauce with asparagus, English peas & spinach, parmesan garnish
     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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