A Five-Course Prix Fixe Tasting Menu

Tuesday / Wednesday / Thursday
Dinner: 5:00 - 10:00 pm
Sunday
Dinner: 4:00 - 9:00 pm

One choice per course

Appetizers

Escargot Bourguignonne
Petite pastry shell, roast garlic, tomato concassé, wilted spinach

Lump Crabmeat Strudel
Brunoise of vegetables, Lobster Sauce, crème fraîche

Herb and Spinach Crêpe
Medley of fresh seafood, Sauce Champagne

Wild Mushroom Dumplings
Sautéed Oyster mushrooms and scallions, warm goatcheese,
tomato coulis and infused herb oil

Soups

Lobster Bisque with Armagnac
Herb Profiterole

Soup á la Onion Gratinée

Salads

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

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

Hearts of Romaine
Roasted tomato, cured olives and red onions, Balsamic vinaigrette

Entrées

Petite Medallion of Beef Financiér
Wild mushroom ragoût, selection of fresh vegetables,
garlic-whipped potato, white truffle oil
infused demi glace

Escallope of Veal Citron
Caramelized grapefruit, white Burgundy reduction,
vegetable DuJour, garlic-whipped potato

Chicken Coq Au Vin
Marinated in red wine and fresh herbs, smoked bacon, wild mushroom ragoût

Tournedos of Pork Tenderloin
Apple and onion confit, apple cider and Calvados gastrique,
garlic-whipped potato, medley of fresh vegetables

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

Desserts

Crème Brûlée

Warm Bavarian Apple Strudel

Chocolate Ganache Mousse Cake

Grand Marnier Cheese Cake with Lady Finger Crust

Hazelnut Pear Crumb Tart

Profiteroles and Ice Cream with Warm Chocolate Sauce

American Coffee and Tea

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$44.50/Person
(Not including Tax and Gratuity)

Chef: Michael Latour
Sous Chef: Kevin Portscher

Menu subject to change