| Oyster on the Half Shell |
$3.00 - $6.00 |
Red Wine Vinegar Mignonnette (Each) |
| Traditional Onion Soup |
$9.00 |
|
| Creamy Roasted Chestnut Soup, Duck Fat Croutons |
$9.75 |
with Parsley & Garlic, Crème Fraîche & White Truffle Oil |
| Mesclun Salad with Crème Dijonnaise |
$10.50 |
Red Seedless Grapes, Pistachio & Fried Camembert |
| Trio of Salmon |
$13.75 |
Gravlax, Tartare & Caviar, Egg Mimosa, Fried Capers & Crème Fraîche, Micro Herbs with Lemon Dressing |
| Fourme d’Ambert Tart |
$14.00 |
Frisee Salad, Anjou Pear, Balsamic Reduction |
| Salade Landaise |
$16.75 |
Frisée, Duck Confit & Smoked Duck Magret, Fingerling Potato Chips, Classic French Vinaigrette, Lichette de Foie de Volaille |
| Terrine de Foie de Volaille |
$14.00 |
Cucumber Salad, Brioche, Orange Gastrique |
| Traditional Escargots de Bourgogne in Butter, Parsley & Garlic |
$9.75 |
|
| Porcini Crusted Veal Sweetbreads |
$14.00 - $28.00 |
King Trumpet Mushrooms, Baby Carrots & Turnips, Truffle Sauce, Fried Leeks, White Truffle Oil |
| Trou Normand or Colonel |
$4.50 |
|
| Trou Normand or Colonel |
$4.50 |
|
| Vegetable Napoleon |
$25.00 |
Barley & Farro, Lentils with Dried Fruits & Toasted Almonds, Curry Cauliflower Mousse, Artichoke Dôme, Green Curry Sauce |
| Prince Edward Island Mussels |
$12.50 - $25.00 |
Steamed with White Wine, Shallot & Parsley, Pommes Frites & Rouille |
| Wild Caught Skate Wing in a Brown Butter |
$27.00 |
Fingerling Potato, Sauce Grenobloise, Mache |
| Sautéed Striped Bass & Braised Oxtail |
$28.00 |
Roasted Garlic Yukon Gold Mashed Potatoes, Caramelized Pearl Onion, Jus de Poulet |
| Bouillabaisse |
$34.00 |
Striped Bass, Thai Snapper, Alaskan Halibut Cheeks, P.E.I. Mussels & Manila Clam Poached in a Fish Fumet, Fondue Provençale, Croutons with Gruyère & Rouille |
| Canard au Miel & aux Épices |
$29.00 |
Duck Leg Confit & Pan Seared Maple Leaf Farms Duck Breast, Celery Root “Façon Fettuccini à la Crème”, Braised Bok Choy, Honey & Spiced Duck Jus |
| Cassoulet de Toulouse |
$27.00 |
Canellini Beans, Shredded Braised Lamb Shoulder, Duck Leg Confit, Garlic & Toulouse Sausage |
| Bacon Wrapped Pork Tenderloin |
$25.00 |
Parsnip Purée, Kale, Apple-Calvados Sauce |
| Filet Mignon |
$34.00 |
Pommes de Terre Landaise, King Trumpet & Oyster Mushrooms, Sauce à la Périgourdine |
| L’Assiette de Fromages |
$14.50 |
Cheese Plate |
| Trio of Sorbet |
$9.50 |
Hazelnut Basket, Apple Compote |
| Tahitienne Vanilla Bean Crème Brûlée |
$9.50 |
|
| Nuage de Noix |
$9.50 |
Roasted Pistachios, Almonds & Hazelnuts in a Frozen Chantilly & Italian Meringue, Orange Soup |
| French Toast |
$9.50 |
Salted Caramel Ice Cream, Hazelnut crème Anglaise |
| Baked Alaska |
$9.50 |
Sponged Rum Cake, Espresso Ice Cream, Italian Meringue, Chocolate Sauce, Candied Toasted Almonds |
| Tarte du Jour |
$9.50 |
|
| Basil Napoleon |
$9.50 |
Maui Pineapple, Manila Mango, Banana, Kiwi & Strawberries, Champagne-Citrus Pastry Cream, Feuille de Bric |
| Profiteroles |
$9.50 |
|
| Warm Valrhona Chocolate Cake |
$9.50 |
Banana Flambée & Rum-Raisin Ice Cream, Caramel Sauce |
| 2009 Cadillac, Château Haut-Mouleyre |
$4.50 - $60.00 |
|
| 2009 Sauternes, Chartreuse de Coutet |
$5.50 - $44.00 |
|
| 2005 Sauternes, Château de Malle |
$56.00 |
|
| 2005 Sauternes, Château Raymond-Lafon |
$70.00 |
|
| 2010 Jurançon, Domaine Cauhapé, Symphonie de Novembre |
$6.00 - $42.00 |
|
| Fonseca, Bin 27 |
$9.00 |
|
| Dow's, 10 Year Old, Tawny |
$12.00 |
|
| 2001, Quinta do Vesuvio |
$16.00 |
|
| Daron, XO |
$16.00 |
|
| Hennessy Privilège, V.S.O.P. |
$15.00 |
|
| Hennessy, XO |
$32.00 |
|
| Rémy Martin, V.S.O.P. |
$16.50 |
|
| Rémy Martin, XO |
$22.00 |
|
| Courvoisier Exclusif |
$15.00 |
|
| Armagnac, Saint-Vivant, Grande Fine |
$12.00 |
|
| Bas Armagnac, Cerbois, VSOP |
$15.00 |
|
| Mesclun Salad with Crème Dijonnaise |
|
Red Seedless Grapes, Pistachio & Fried Camembert |
| Creamy Roasted Chestnut Soup, Duck Fat Crouton |
|
with Parsley & Garlic, Crème Fraîche & White Truffle Oil |
| Trio of Salmon |
|
Gravlax, Tartare & Caviar, Egg Mimosa, Fried Capers & Crème Fraîche, Micro Herbs with Lemon Dressing |
| Fourme d’Ambert Tart |
|
Frisee Salad, Anjou Pear, Balsamic Reduction |
| Prince Edward Island Mussels |
|
Steamed with White Wine, Shallot & Parsley, Pommes Frites & Rouille |
| Wild Caught Skate Wing in a Brown Butter |
|
Fingerling Potato, Sauce Grenobloise, Mache |
| Bacon Wrapped Pork Tenderloin |
|
Parsnip Purée, Kale, Apple-Calvados Sauce |
| Canard au Miel & aux Épices |
|
Duck Leg Confit & Pan Seared Maple Leaf Farms Duck Breast, Celery Root “Façon Fettuccini à la Crème”, Braised Bok Choy, Honey & Spiced Duck Jus ($3) |
| Basil Napoleon |
|
Maui Pineapple, Manila Mango, Banana, Kiwi & Strawberries, Champagne-Citrus Pastry Cream, Feuille de Bric |
| Profiteroles |
|
|
| Tahitienne Vanilla Bean Crème Brûlée |
|
|
| French Toast |
|
Salted Caramel Ice Cream, Hazelnut crème Anglaise |
| Create your own 3 Course Menu |
$44.50 |
Choice of Appetizer, Entrée & Dessert |
| Create your own 4 Course Menu |
$53.50 - $57.00 |
Choice of Appetizer, Tasting Fish, Choice of Entrée & Dessert |
| Fourme d’Ambert Tart |
|
Frisee Salad, Anjou Pear, Balsamic Reduction |
| Vegetable Napoleon |
|
Barley & Farro, Lentils with Dried Fruits & Toasted Almonds, Curry Cauliflower Mousse, Artichoke Dôme, Green Curry Sauce |
| Any Dessert from “à la Carte” |
|
|
| Terrine de Foie de Volaille |
|
Cucumber Salad, Brioche, Orange Gastrique |
| Sautéed Striped Bass & Braised Oxtail |
|
Roasted Garlic Yukon Gold Mashed Potatoes, Caramelized Pearl Onion, Jus de Poulet |
| Trou Normand |
|
Green Apple Sorbet, Calvados |
| Filet Mignon |
|
Pommes de Terre Landaise, King Trumpet & Oyster Mushrooms, Sauce à la Périgourdine |
| Basil Napoleon |
|
Maui Pineapple, Manila Mango, Banana, Kiwi & Strawberries, Champagne-Citrus Pastry Cream, Feuille de Bric |
