Rich and creamy, finished with crème fraîche

Escarole, arugula and basil with goat cheese and candied pecans, finished with red wine reduction vinaigrette

Served with Gorgonzola gnocchi, baby zucchini and escarole, finished with 5 peppercorn demi glaze

Served with brussel sprouts, farro and bacon lardons, finished with a duck demi reduction

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

pan seared in clarified butter, served with ratatouille and gratin dauphinois, finished with beurre blanc

finished with a port sauce, served with Yukon gold potatoes, haricot verts 

herb encrusted, gratin dauphinois, honey bourbon glazed baby carrots, creamy rosemary sauce

Prime beef finished with port wine reduction, gratin dauphinois, grilled asparagus, maître d’ butter
Add foie gras    8   

creamy peppercorn  Cognac sauce, haricot verts, pommes frites

rainbow trout lightly dusted with brioche, caper beurre blanc, served with haricot verts and gratin dauphinois

champagne tarragon beurre blanc, served with ratatouille and mushroom risotto

tossed in a light lemon cream sauce with asparagus, peas, & tomatoes, fresh parsley garnish       
     Vegetarian Style    28   

vanilla bean custard topped with a layer of hard caramel

dark chocolate, Chantilly cream,
strawberry coulis

creamy custard drizzled with Bee Zee honey, finished with a layer of caramel sauce and mint

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