| Bistrot Salad |
$8.00 |
frisee, pancetta, pine nuts, grape toamtos, and sherry vinaigrette |
| La Tourelle Salad |
$6.00 |
baby greens and herbs with a shallot thyme vinaigrette |
| Pear Salad |
$8.00 |
fall pears with gorgonzola cheese and walnuts |
| Lobster Remoulade Salad |
$14.00 |
lobster and tarragon mayonnaise remoulade, bibb lettuce, capers, hard boiled egg, and red pepper salad |
| Crab Steak |
$12.00 |
cumin scented crabcakes with jicama slaw and passion fruit butter |
| Crab Sardou |
$12.00 |
lump blue crab on an artichoke bottom with spinach and Hollandaise sauce |
| Tuna Tostada |
$10.00 |
seared rare tuna tostada with wakame, tomato lime salsa |
| Ravioli |
$8.00 |
barised veal ravioli, pine nuts, orange, and parmesan |
| Foie Gras |
$14.00 |
seared foie gras with apples, brandy, and cider vinegar |
| Consomme |
$6.00 |
consomme with roast duck, ginger, porcini mushrooms, and baby bak choy |
| Lobster Chowder |
$8.00 |
lobster chowder with a creamde corn flan |
| Halibut |
$23.00 |
seared halibut filet with crab crimini butter chive parsley oil, fingerling potato salad |
| Salmon |
$18.00 |
sauteed salmon filet with a portobello red wise sauce and carmelized onion barley |
| Grouper |
$20.00 |
braised grouper with ginger soy butter broth, sesame, and bok choy |
| Short Ribs |
$20.00 |
beef short ribs bourguignon with sweet potato polenta and red wine jus |
| Veal Osso Bucco |
$20.00 |
veal shank braised in red wine, orange, and herbs with risotto milanese |
| Filet Mignon |
$28.00 |
filet with mashed peruvian potatos, braised rainbow chard, and red wine foie gras sauce |
| Veal Scallopini |
$21.00 |
veal scallopini saltimbocca, crispy pancetta, maderia wilted sage and frisee, parmesan and capellini croustade |
| Lamb |
$25.00 |
roasted rack of lamb with gnocchi and lamb bolonaise |
| Duck Duo |
$19.00 |
matchstick potatos and herb butter |
| Lemon Curd Cake |
|
|
| Chocolate Mousse |
|
|
| Ice Cream |
|
|
| Baked Apple |
|
|
| Creme Brulee |
|
|
| Cheese Plate |
|
|
