| Amuse Bouche Salad |
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With raspberry vinaigrette and roquefort cheese |
| Bisque de Homard |
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| Ravioli du Jour Fais Maison |
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| Trou Normand |
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| Baked Brie or Plateau de |
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| Fromage |
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| Dessert du Jour |
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| Coffee |
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| Tea |
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| Espresso |
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| Petit Four |
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| Caviar avec Accompagnements Traditionnel |
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Farm eggs, caper, parsley, toast |
| Saumon Fume |
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Smoked salmon, lemon, creme fraiche, toast |
| Black Truffle Feuillete |
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Shaved truffle, puff pastry, farm eggs |
| Terrine de Foie Gras |
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French crostini, black truffle |
| Cote de Boeuf Bordelaise |
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46oz Bone-in ribeye, pan-roasted, serves 2 people locally raised certified black angus |
| Rack of Lamb Grand Veneur |
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Red wine foie gras reduction, pan-roasted, new zealand lamb |
| Poisson Frais |
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Our fresh catch, flown in daily from honolulu, hi |
| Escargot Feuillete |
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Baked snail, puff pastry, garlic parsley butter |
| Ecrevisse au Court Bouillon |
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Steamed crayfish, butter |
| Cuisse de Grenouille a la Provencale |
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Sauteed frog legs, tomato garlic fondu |
| Beef Tenderloin |
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With bearnaise sauce, served with garlic potatoes and vegetable du jour. Make it surf and turf. Add seared lobster tail for an additional $9.99 |
| Roasted Cornish Hen |
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Black truffle oil. Served with garlic mashed potatoes and vegetable du jour |
| Roasted Rabbit |
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Mustard cream sauce. Served with garlic potato cake and the vegetable du jour |
| Diver Scallops |
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Saffron cream sauce. Served with couscous and vegetable du jour |
| Vegetarian, Gluten-Free, And Lactose-Free Entrees |
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| Amuse Bouche Salad |
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With raspberry vinaigrette and roquefort cheese |
| Bisque de Homard |
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| Bread and Butter |
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| Trou Normand |
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| Baked Brie |
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| Dessert du Jour |
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| Coffee |
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| Tea |
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| Espresso |
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| Petit Four |
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| Chicken Marsala |
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Marsala wine and wild mushroom cream sauce. Served over roquefort penne gratin and the vegetable of the day |
| Steak Diane |
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Petit Tenderloin served with a red wine mushroom sauce, garlic mashed potatoes and the vegetable of the day |
| Drunken Shrimp |
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Madeira tomato cream sauce. Served over rice pilaf with vegetable of the day |
| Steamed Flounder |
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Served over herbed rice, with lemon cream dill sauce and the vegetable of the day |
| Roasted Pork Loin |
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Wrapped in bacon, cherry red wine BBQ sauce served with garlic mashed potatoes and the vegetable of the day |
| Amuse Bouche House Salad |
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Organic spring mix lettuce and spinach with carrots, mushrooms, and tomatoes, served with your choice of homemade balsamic vinaigrette or ranch dressing |
| Soup du Jour |
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| Bread and Butter |
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| Dessert du Jour |
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| Petit Four |
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| Chicken Marsala |
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Marsala wine and wild mushroom cream sauce. Served over roquefort penne gratin and the vegetable of the day |
| Steamed Flounder Fillet |
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Served over herbed rice, with lemon cream dill sauce and the vegetable of the day |
| Roasted Pork Loin |
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Wrapped in bacon, cherry red wine BBQ sauce served with garlic mashed potatoes and the vegetable of the day |
| Steak Diane |
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Petit tenderloin served with a red wine mushroom sauce, garlic mashed potatoes and the vegetable of the day |
| Make it Surf and Turf |
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Add seared lobster tail for an additional $9.99 |
