Light Plantation rum, shaken with Cointreau & lime juice, served in a coupe glass with an Absinthe rinse

Lightly fried frog legs finished with a tarragon champagne buerre blanc, garnished with fine herbs & a pickled mustard & pear relish

Garnished with trout roe, shrimp, dill sour cream, & a brioche crouton

Pan-roasted airline chicken breast with Madeira jus, served with red potato brie gratin and haricot verts, garnished with King Trumpet mushrooms & roasted garlic creme fraiche

Classic French pastry with vanilla diplomat creme, toasted pineapple preserves, caramel, & pistachios

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

pan roasted, served with sauteed broccolini and rosemary roasted red potatoes, finished with Dijon miso glaze and roasted lemon marmalade

hind quarter served with celeriac puree, medley of glazed carrots & sauteed arugula with bacon lardons, finished with duck demi-glace

herb encrusted, served with gratin dauphinois and glazed carrots, finished with rosemary sherry demi
     Half portion     39

finished with bordelaise demi and maître d’ butter, served with gratin dauphinois and sauteed broccolini  
     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 autumn ratatouille and parmesan sage risotto, finished with a light bacon jam with fresh herbs

thinly sliced pancetta tossed with fresh peas in a pumpkin cream & sage alfredo, finished with a chive balsamic reduction
     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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