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

French Cheese Ravioli Du Jour
Balsamic fig reduction, fines herb oil
Thirteen Dollars

Shrimp Provençale
Fresh pappardelle pasta, sauce picante with roast garlic,
fresh herbs, tomatoes and niçiose olives
Fourteen Dollars

Hazelnut-Crusted Brie
Warm fruit compote and frisée
Thirteen 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

Fresh Tuna Salad Niçiose
Mediterranean egg white salad, anchovies,
toasted capers, red pepper aioli
Fourteen 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

Fines Herbs Tuna
Tarragon orzo, vegetable julienne,
spicy lobster broth
Thirty Two Dollars

Pan-Roasted Florida Grouper
Toasted Israeli couscous, tomato confit,
watercress and pea emulsion
Thirty Two Dollars

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

Seafood Thermidor
Lobster, diver sea scallop, shrimp, and crabmeat,
mélange of fresh vegetables, light Mornay Sauce
with Dijon and Champagne
Thirty Six Dollars

Pan-Roasted Duck
Creamy corn polenta, braised red cabbage,
Michigan black cherry gastrique
Thirty Dollars

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

Medallions of Pork Tenderloin
Spiced apples, choux croute, spaetzel,
applejack brandy reduction
Twenty Nine Dollars

Sliced Loin of Venison Au Poivre
Potato cake, vegetable du jour,
French pepper sauce with cognac
Thirty Four Dollars

Boneless Braised Short Ribs of Beef
Garlic-whipped potato, roasted root vegetables,
Natural reduction sauce
Thirty One Dollars

Bouillabaisse
Lobster, market fish, diver scallops, mussels, and shrimp,
fennel tomato broth, aioli croutons
Thirty Six Dollars

Chef: Michael Latour
Sous Chef: Kevin Portscher

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

*prices subject to change