| Vol au Vent d Escargots |
$15.00 |
Snails in a garlic, hazelnut, and champagne butter sauce served in a puff pastry shell |
| Risotto aux Truffes |
$15.00 |
Grated fresh truffle on creamy arborio rice. |
| Foie Gras Aux Ananas |
$18.00 |
From humanely raised ducks on grilled pineapple with truffle sauce. |
| Bisque de Homard |
$13.00 |
Lobster bisque flavored with scotch, served tableside with shrimp and scallop garnish. |
| Salade du Chef |
$13.00 |
The chef's seasonal creation |
| Coquilles St. Jacques a la Provencal |
$11.00 |
Scallops gratineed with wine, garlic and herbs. |
| Halibut avec la croute de Pistache |
$28.00 |
Halibut with pistachio crust, lemon buerre fondue. |
| Jarret d Agneau Forestiere |
$28.00 |
Slow braised lamb shank served over cous-cous with a rich lamb sauce enhanced with garlic, tomatoes and mushrooms |
| Galette de Crabe |
$29.00 |
Crab cake made with lump crab meat, shrimp mousse and scallions, lemon beurre blanc. |
| Venaison au Poivre |
$28.00 |
Pan seared loin of venison on celeriac mousse, peppercorn sauce. |
| Poulet Wellington |
$23.00 |
Breast of chicken with truffled mushroom duxelle, wrapped in puff pastry, sauce perigourdine. |
| Onglet au Raifort |
$29.00 |
The butcher's tenderloin pan seared hanger steak with horseradish flavored hollandaise |
| Foie de Veau au Vinaigre de Xeres |
$25.00 |
Sauteed calf liver with shallot sherry vinegar sauce, tempura fried shallot rings |
| Wild Mushroom Cappuccino |
$35.00 |
With procini foam seasonal mixed greens |
| Breast of Chicken Vienoise |
$35.00 |
With truffle pomme puree marjolaine |
| Creme Brulee |
$8.00 |
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| Chocolate-Hazelnut Pithivier |
$8.00 |
Puff pastry rounds filled with hazelnuts and chocolate, on hazelnut creme anglaise |
| Gilmore's Chocolate Cake |
$8.00 |
Chocolate chiffon ckae soaked with rum syrup, chocolate buttercream icing |
| Bakked Alaska |
$8.00 |
Chocolate rum espresso biscuit topped with roasted banana ice cream, chocolate coconut sorbet and toasted meringue, drizzled with chocolate sauce |
| Bread Pudding |
$8.00 |
Croissants soaked in maple cream, baked and topped with tahitian vanilla ice cream, vwarm caramel sauce and bacon prafine |
| Chocolate Mousse |
$8.00 |
Served inside a hand-blown sugar apple a work of art |
| Cheesecake |
$8.00 |
White chocolate new york style with a graham cracker crust, raspberry coulis |
| Profiteroles |
$8.00 |
Creampuffs filled with vanilla cream and drizzled with warm chocolate sauce |
| Artisan Cheese Plate |
$8.00 |
Five different cheeses from around the world served with raisin pecan bread and fresh fruit |
| Sorbet or Ice Cream |
$8.00 |
Made by frank, always changing |
| Savarin au Grand Marnier |
$8.00 |
Round sponge cake soaked in orange syrup served with tahitian vanilla ice cream, topped with candied orange zest |
