melted Gruyere cheese crouton garnish

house-made pâté, trio of French cheeses, served with crostini, onion marmalade, whole grain mustard and cornichons

lightly dusted, sweet chili drizzle, roasted garlic aioli

piquant sauce and Calabrian chili aïoli, arugula, lemon oil

mussels in white wine, cream & shallot broth with leeks,
served with pommes frites

snails cooked in garlic herb butter

Frondosa Farms mushrooms, thin puff pastry,
Madeira cream sauce

prime beef, shallots, cornichons, whole grain mustard, quail egg yolk, capers, parsley, pomme frites

hearts of romaine, parmesan croutons,
creamy dressing, anchovies

Groganica Farms mixed greens, arugula, basil, mint, lemon vinaigrette

cornmeal crusted oysters, grilled corn, charred scallion buttermilk dressing, cherry tomatoes on a bed of frisée lettuce

Black Hawk Farms grass-fed beef, provolone cheese, caramelized onions, Frondosa mushrooms, garlic aioli, arugula, tomato, on a toasted brioche bun served with pomme frites

coffee crusted, four cheese mac & cheese, caramelized Brussels sprouts, Calvados cream sauce

herb encrusted, gratin daupinois, ratatouille, sherry-mustard jus

Prime beef finished with a veal demi-glace & port reduction,
Yukon gold potatoes, roasted asparagus, maître d’ butter

creamy green peppercorn Cognac sauce, haricot verts, pomme frites

peak & leek risotto, ratatouille, sorrel cream sauce

broccolini, pea & leek risotto, grapefruit & shallot compote, toasted Marcona almonds

lightly dusted rainbow trout, haricot verts, with choice of Yukon gold potatoes or gratin dauphinois, preserved lemon and caper beurre blanc

plump shrimp sautéed in butter and garlic over a bed of linguine with tomato confit, fresh parsley and parmesan garnish

dark chocolate, Chantilly cream,
strawberry coulis

Parisian style bread pudding spiked with brandy, topped with warm caramel sauce

ladyfinger cookies soaked in espresso and coffee liqueur, layered with mascarpone custard, topped with chocolate curls

cream puffs filled with vanilla ice cream, topped with warm
dark chocolate sauce

vanilla bean custard topped with a layer of hard caramel