Dinner

Tuesday / Wednesday / Thursday
Dinner: 5:00 - 10:00 pm
Friday
Dinner: 5:00 - 11:00 pm
Saturday
Two seatings 6:00 pm or 8:30 pm
Sunday
Dinner: 4:00 - 9:00 pm

Appetizers

Goat Cheese Ravioli
Brie cheese, tomato coulis and toasted pine nuts
Thirteen Dollars

Tuna Carpaccio
Spicy eggplant tapenade, roast tomatoes, capers, light vinaigrette
Fourteen Dollars

Seafood Gratine
Scallops and shrimp, smoked gouda glacage
finished with white truffle oil
Fourteen Dollars

Lump Crabmeat Strudel
Brunoise of vegetables, lobster cognac sauce, crème fraîche
Twelve Dollars

Escargots à la Bourguignonne
Phyllo Pastry shell, roasted garlic creamed spinach,
red wine and leek reduction
Twelve Dollars

Pan-Seared Foie Gras
Light puff pastry, vinegar reduction,
finished with white truffle oil
Seventeen Dollar

Veal Cannelloni
Home made semolina pasta, cognac and mushroom ragout
Thirteen Dollars

Soups and Salads

Lobster Bisque with Armagnac
Profiterole garnish
Eight Dollars

French Onion Soup Gratinée
Eight Dollars

Frisée Salad
Bleu Cheese, julienne apple, honey-glazed hazelnuts,
apple cider vinaigrette
Nine Dollars

Spinach Salad
Warm goat cheese fondue, poached pear, golden raisins,
raspberry vinaigrette
Nine Dollars

Entrées

Warm Tuna and Fines Herb Shrimp Salad
Toasted Israeli couscous and vegetable salad,
pommery shallot vinaigrette
Thirty Two Dollars

Pappiettes of Sole
Tarragon rice, lump crabmeat panada, julienne
of vegetable, white burgundy and pink grapefruit emulsion
Twenty Nine Dollars

Horseradish and Herb-Crusted Salmon
Lemon Champagne Sauce, medley of fresh vegetables,
garlic-whipped potato
Twenty Seven Dollars

Seafood Risotto
Lobster, diver sea scallop, shrimp,
basil pistou broth
Thirty Six Dollars

Roast Half Duck
Apricot glaze with herb spatzel, braised red cabbage,
Grand Marnier gastrique
Thirty Dollars

Filet of Beef Wellington Napoleon
Layered puff pastry, wild mushroom duxelle,
paté foie gras, Madiera demi-glace
Thirty Two Dollars

Organic Chicken Coq au Vin
Red wine and mushroom, pearl onions and bacon,
garlic whipped potato
Twenty Eight Dollars

Sliced Loin of Venison
Potato gallete, vegetable du jour,
roast shallot jam, Sauce Smitane
Thirty Four Dollars

Monkfish and Lobster Stew
Potato dumplings, wild mushroom and peas,br> natural lobster sauce
Thirty Four Dollars

Chef: Michael Latour

Gratuity of 18% will be added to parties of 6 or more

*prices subject to change