Our Menu

Pierre Ferrand Cognac, B&B, sweet vermouth and 4 dashes of bitters, stirred and served on the rocks, orange twist garnish

bacon-wrapped, made with pork, chicken and pistachios, served with cornichons, rosemary red wine onion jam, whole grain mustard, and toasted crostinis

pan roasted hind quarter of chicken, hand carved carrots, and mashed potatoes, served in a red wine broth with Frondosa Farms mushrooms, bacon lardons & pearl onions, fresh herb garnish

chocolate custard served in a dark chocolate teacup with house-made marshmallows and Chantilly cream

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

pan roasted, served with sauteed spinach and gratin dauphinois, finished with hollandaise with a fine herb & caviar garnish

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
     Half portion     39

finished with bordelaise demi and maître d’ butter, served with gratin dauphinois
and ratatouille 
     1/2 Filet     37
     Add 2oz. foie gras     17   

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
     Half portion     31   

finished with a mushroom leek puree, served with roasted Brussels sprouts & sunchokes with bacon lardons, garnished with dill sunchoke chips and fine herbs

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: cashew spinach pesto & alfredo sauce, finished with cashew & tomato confit   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 2.50

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

Myriad of flavors weeklyriptioere

Add 2 oz. liqueur     9