| Veal Sweetbreads |
$12.00 - $28.00 |
With mushroom in madeira cream sauce |
| Caramelized Onion |
$9.00 |
Sonoma goat cheese tart garnished with field greens & olives |
| Escargots with Garlic-Parsley Butter |
$10.00 |
|
| Sauteed Frog Legs in Garlic-Lemon Butter |
$12.00 - $28.00 |
|
| Fresh Mussels Steamed |
$10.00 |
With shallots & cream |
| Homemade Pate du Jour |
$9.00 |
|
| Carmel Valley Field Greens |
$9.00 |
With pecans, blue cheese, parmesan in lemon shallot vinaigrette |
| Bibb Lettuce |
$8.00 |
With hearts of palm, sweet toy tomatoes, cucumber in creamy dijon vinaigrette |
| Soupe du Jour |
$8.00 |
|
| French Onion Soup Gratinee |
$9.00 |
|
| Rack of Lamb |
$38.00 |
With dijon mustard crust garlic lamb jus |
| Black Angus Filet Mignon |
$36.00 |
With brandy and green peppercorn sauce |
| Yvan Nopert's Chicken with Cream |
$32.00 |
In a black truffle madeira cream sauce |
| Pan Roasted Duck Breast |
$23.00 |
With raspberry demi glace |
| Cassoulet de Toulouse |
$25.00 |
|
| Medallions of Veal |
$30.00 |
Sauteed with wild mushrooms dry white wine |
| Monterey Sand Dabs |
$19.00 |
With home made tartar sauce |
| Grilled Ribeye |
$32.00 |
With pommes frites |
| Roasted Chicken |
$17.00 |
With natural jus garlic mashed potatoes |
| Rabbit Fricassee |
$28.00 |
In mustard chardonnay sauce |
| Local Petrale Sole |
$23.00 |
With lemon caper beurre blanc |
