Our Menu
Soup: Roasted Pumpkin
12
Rich and creamy, finished with crème fraîche
Salade: Fig
16
Escarole, arugula and basil with goat cheese and candied pecans, finished with red wine reduction vinaigrette
Entrée: Veal Chop
48
Served with Gorgonzola gnocchi, baby zucchini and escarole, finished with 5 peppercorn demi glaze
Entrée: Duck Confit
34
Served with brussel sprouts, farro and bacon lardons, finished with a duck demi reduction
Dessert:
Grand Marnier Soufflé
12
served with vanilla bean crème anglais
(please order in advance)
Chilean Sea Bass
45
pan seared in clarified butter, served with ratatouille and gratin dauphinois, finished with beurre blanc
Frenched Pork Chop
42
finished with a port sauce, served with Yukon gold potatoes,
haricot verts
Roasted Rack of Lamb
48
herb encrusted, gratin dauphinois, honey bourbon glazed baby carrots, creamy rosemary sauce
Filet Mignon (7 oz.)
48
Prime beef finished with port wine reduction, gratin dauphinois, grilled asparagus, maître d’ butter
Add foie gras 8
Cast Iron New York Strip (8 oz.)
42
creamy peppercorn Cognac sauce, haricot verts, pommes frites
Truite Picatta
36
rainbow trout lightly dusted with brioche, caper beurre blanc, served with haricot verts and gratin dauphinois
Seared Sea Scallops
35
champagne tarragon beurre blanc, served with ratatouille and mushroom risotto
Shrimp Linguine
33
tossed in a light lemon cream sauce with asparagus, peas, & tomatoes,
fresh parsley garnish
Vegetarian Style 28
Crème Brûlée
12
vanilla bean custard topped with a layer of hard caramel
Mousse au Chocolat
12
dark chocolate, Chantilly cream,
strawberry coulis
Caramel Flan
12
creamy custard drizzled with Bee Zee honey, finished with a layer of caramel sauce and mint
Profiteroles
12 / 7
cream puffs filled with vanilla ice cream,
topped with warm dark chocolate sauce
Pain Perdu
12 / 7
Parisian style bread pudding spiked with brandy, topped with warm caramel sauce a la mode 2.50