| Frisee and Watercress Salad |
|
Fresh chevre, toasted almonds, verjus vinaigrette. |
| Baby Romaine |
|
Parmesan tuile, roasted garlic-pepercorn dressing. |
| Marinated Heirloom Tomato |
|
Nicoiseolive tapenade, aged balsamic vinegar, basil. |
| Vegetable Trio |
|
Marinated artichokes, white asparagus, druken fennel salad. |
| Open Langoustine Ravioli |
|
Leeks, champignons, truffle butter. |
| Stuffed Rabbit Saddle |
|
Asparagus tips, aigre-doux, warm red lentil salad. |
| Lobster Gratain |
|
$5 Supplemental prosciutto, spinach, locatlli. |
| Sweet Corn Soup |
|
Candied pancetta and creme fraiche. |
| Poisson de Mer |
|
Three cheese ravioli, fava beans, shitake muchrooms, essence of lemon verbena. |
| Sea Scallops and Foie Gras |
|
Baby fennel, fresh engilsh peas, oven-dried tomatoes, truffle vin-blanc. |
| Wild Turbo |
|
Vegetable risotto croquette, roasted calulifower, lobster cream. |
| Vegetable Napoleon |
|
Quinoa pilaf, wilted arrow leaf spinach, tomato fennel coulis. |
| Breast of Cornish Game Hen |
|
Fingerling potato, cipollini onion ragout, vin-blanc. |
| Pork Tenderloin |
|
Medallion potato apple tart, roasted shallots, peppercorn marsala reduction. |
| Lamb T-Bone Steak |
|
Butter bean cassoulet, figs, asparagus, red wine sauce. |
| Petite Filet Mignon |
|
Blue cheese crusted polenta, spinach, forest mushroom ragout. |
| Three Course Meal |
$20.00 - $30.00 |
One hot or cold appetizers, one fish or meat course, dessert or artisan cheese. |
| Four Course Mea |
$25.00 - $35.00 |
One hot appetizer, one cold appetizer, one fish or meat course, dessert or artisan cheese. |
| Five Course Meal |
$30.00 - $40.00 |
One hot appetizer, one cold appetizer, one fish course, one meat course, dessert or artisan cheese. |
| 3 Artesian Cheeses |
|
Blue-veined, soft-ripened & semi-firm menu. |
