| Soupe a l'Oignon, Onion Soup Gratinee |
$10.00 |
with Gruyere Cheese |
| Barrel Smoked Scottish Salmon* |
$14.00 |
minced Onion, Capers and Toast Points |
| Seared Fresh Foie Gras* |
$22.00 |
caramelized Apple, Berries and Honey Vinegar Gastrique |
| Charcutiere Platter of Rosette de Lyon* |
$17.00 |
Normandy Duck Mousse, Pork Rillette and a Country Terrine of Veal, Duck, Pork and Pistachios |
| Fresh Blue Crab |
$18.00 |
Mango, Avocado and Tomato Tower |
| Normandy Duck Mousse* |
$10.00 |
with Port Wine Aspic, Pickled Cherries and toast Points |
| Escargot de Bourgogne* |
$14.00 |
Six Burgundy Snails in Shallot, Garlic and Herb Butter |
| Classic Tartar of Beef Tenderloin |
$15.00 |
topped with a fresh Quail's Egg |
| Chilled Gazpacho of local Tomatoes |
$9.00 |
Cucumbers and sweet Peppers with Homemade Croutons and Herbs |
| Sweet Corn and Leek Bisque |
$12.00 |
with Lump Crab Beignets and Cilantro Oil |
| Salad of Organic Field Greens |
$10.00 |
Watermelon, Heirloom Tomatoes, Hammond Farm's Goat Cheese, Baby Arugula, and Aged Balsamic Vinaigrette |
| Homemade Ravioli |
$10.00 |
filled with Free Range Chicken, Hammond Farm's Feta, Fennel and Citrus with Tomato Coulis and Tapenade |
| Grilled Breast of Muscovy Duckling |
$34.00 |
Leg Confit, Burgundy Poached Pear, Citrus Glaze and Shepherd's Pie |
| Seared Atlantic Salmon |
$30.00 |
wilted Spinach and a Lemon Caper Butter |
| Gulf Shrimp Provençale |
$31.00 |
sautéed with Tomatoes, Garlic, Lemon and Herbs |
| Pan Seared Diver Scallops |
$38.00 |
over Black Truffle Asparagus Risotto, Bordelaise and Truffle Oil |
| Roasted Rack of Young New Zealand Lamb |
$40.00 |
with Dijon-Rosemary Crust and Port-Shallot Reduction |
| Tournedos, 7 ounce Bacon wrapped Beef Tenderloin |
$34.00 |
with Bordeaux Mushroom Sauce |
| Filet Mignon |
$40.00 |
10 ounce Grilled Beef Tenderloin |
| Chateaubriand |
$88.00 |
roasted Tenderloin of Beef, Sauce Béarnaise (serves two people) |
| Herb crusted "Bistro Filet" Teres Major Steak |
$29.00 |
Pommes Lyonnaise, Mushroom Fricassee and a reduction of Pinot Noir |
| Seared Atlantic Salmon |
$30.00 |
over Summer Bean Cassoulet of White Beans, Garlic Sausage, Sunburst Squash, Haricot Vert, Fava Beans and Tomatoes, fresh Basil Pistou |
| Oven Roasted Flounder Stuffed |
$36.00 |
with Jumbo Lump Crab and fresh Herbs, Meyer Lemon Beurre Blanc |
| "Escalope de Veau", Seared Veal Scallops |
$29.00 |
with Aged Sherry Beurre Monte and fresh Chives |
| Fromage a Trois, Port Salut, Brie and Roquefort |
$12.00 |
|
| Grand Cheese Plate of Port Salut, Brie, Roquefort |
$18.00 |
Saint Andre and Gruyere |
| Salade Maison |
$8.00 |
seasonal Greens, Tomatoes, Cucumbers and our signature Vinaigrette |
| Roasted Fruit |
$10.00 |
Organic Field Greens, Aged Parmesan and a Vanilla Bean Vinaigrette |
| Sliced Heirloom Tomatoes* |
$10.00 |
Herbs, Red Wine Vinaigrette and Goat Cheese Croute |
| Our Crisp Pasta and Homemade Herbed Goat Cheese Salad |
$10.00 |
with Organic Field Greens, Tomatoes, Cucumbers, fresh Herbs and Vinaigrette |
| Our Caesar Salad* |
$8.00 |
with crisp Romaine, Aged Parmesan and homemade Croutons |
| Chez nous Souffles |
$10.00 - $15.00 |
Grand Marnier, Passion Fruit-Raspberry or Chocolate. Soufflés are available Tuesday thru Friday anytime and on Saturdays after 8pm |
| Peach Cheesecake |
$10.00 |
with Rose Water Meringue Kisses, Raspberry Coulis and Candied Pistachios |
| Chocolate Chai Panna Cotta |
$10.00 |
with Coconut Tuiles |
| S'mores Soufflé |
$12.00 |
topped with Graham Cracker Crumbs, Homemade Marshmallows and Crème Anglaise |
| Chilled Gazpacho of local Tomatoes |
|
Cucumbers and sweet Peppers with Homemade Croutons and Herbs |
| Pan Seared Salmon Mousse and Shrimp Cake |
|
with Mango Nage and Avocado Tartar |
| Salade Maison |
|
Organic Field Greens, Tomatoes, Cucumbers and fresh Herbs in our signature Vinaigrette |
| Applewood Smoked Bacon wrapped Breast |
|
of Free Range Chicken with fresh Peach Glaze |
| Cast Iron seared Hereford Flat Iron Steak |
|
with Our Jalapeno Butter and Pomme Frites |
| Grilled Atlantic Salmon over Ratatouille |
|
wilted Organic Spinach and an Aged Balsamic Reduction |
| Dark Chocolate Terrine |
|
with fresh Strawberries and Vanilla Chantilly |
| Homemade Ice Cream Sundae of Chocolate |
|
Vanilla and Jack Daniels Ice Cream with warm Fudge Sauce and toasted Pecans |
| "Porcupine" Souffle of Blueberry and Meyer Lemon |
|
with Crème Anglaise |
