| Butternut Squash Veloute |
$10.00 |
Served with blue potatoes, chestnut brunoise |
| Mussel Soupe |
$12.00 |
A specialty, white wine, shallots and leek in a saffron cream |
| Seasonal Soup Selection |
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| Caesar Salade Classic |
$8.00 |
In a garlic lemon vinaigrette with grated parmesan |
| Petite Mesclun Salade |
$8.00 |
Ohio maple syrup vinaigrette |
| Baby Arugula & Baby Spinach Salade |
$12.00 |
Served with seasonal ohio apples, blue cheese and roasted walnuts, sweet parsley vinaigrette |
| Zucchini Tian, Wild Mushroom & French Haricots Vert |
$13.00 |
Garlic saucisson, tarragon vinaigrette |
| Golden & Red Beet Salade |
$11.00 |
Micro radish, corsican feta cheese, red onion vinaigrette |
| Roasted Goat Cheese |
$12.00 |
Shallots and olive oil, golden and red beets |
| Chilled Maine Lobster Court Bouillon |
$39.00 |
Stuffed kumato, three caviars, champagne and wild herb vinaigrette |
| Baby Brie, Caramelized Onion & Wild Boar Bacon Tarte |
$15.00 |
Micro greens, grape must vinaigrette |
| Cured Foie Gras & Duck Breast |
$19.00 |
Served with apple fondant and onion compote, aged balsamic reduction, champagne vinaigrette |
| Scottish Pheasant Terrine |
$17.00 |
Black truffles and pistachios, pickled quail egg, provence artichoke vinaigrette |
| Norwegian Smoked Salmon Rillette & Salmon Gravlax |
$14.00 |
Roasted red bell pepper mousseline |
| Shrimp & Avocado Marmalade Tian |
$14.00 |
English pea coulis, gourmet vinaigrette |
| European & Domestic Cheese Symphony |
$19.00 |
Served with roasted walnuts and craquelins |
| Russian Ossetra Caviar |
$125.00 |
Served with potato blinis |
| Refectory Escargot Terrine |
$16.00 |
A specialty, layered with shiitake mushrooms, accented with garlic parsley butter |
| Braised Scottish Hare Royal |
$19.00 |
In puff pastry, with green apples, white wine, mushrooms and mustard |
| Veal Sweetbread Lasagna |
$17.00 |
Celery root shavings, whole grain mustard bordelaise |
| Green Savoy Cabbage |
$15.00 |
Stuffed with seafood & smoked salmon smoked pepper bacon vin blanc sauce |
| Crayfish, Rabbit Sausage & Vegetables Mosaic Gratin |
$15.00 |
Glazed with brandy |
| Wild Game, Spatzle & Red Kuri Squash Pate en Croute |
$17.00 |
Black truffle bordelaise |
| Rabbit Leg Marcel |
$16.00 |
Served with green olives and mushrooms, V.G.E. style |
| Skate Wing Rossini |
$19.00 |
Crowned with pan seared foie gras, caramelized beet duet, sherry wine veal jus |
| Duet of Texas Antelope Mi-Meurette |
$39.00 |
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| Pancetta & Sage Crusted & Stuffed Texas Quail |
$39.00 |
Served with roasted veal & pistachios grape must bordelaise |
| Sous Vide Slow Cooked Canadian Wild Boar Rack |
$63.00 |
Whole grain mustard sauce served tableside |
| Brandy Brined Tennessee Emu Fan Filet |
$49.00 |
Oven roasted, venison & merlot cervelas, fennel pollen bordelaise |
| Roasted Duck Magret |
$37.00 |
Served with wild mushroom crepe, duck bacon, potimarron quenelle, green peppercorn sauce |
| Pan Seared Tournedos of Beef Filet Mignon |
$39.00 |
Served with zucchini tian, celery root puree, beluga lentils, cardamom sauce |
| Slow Braised Beef Short Rib |
$32.00 |
In burgundy wine, with red bell pepper linguini and chestnut in papillote |
| Salmon Cotelette & Petite Salmon Cake |
$33.00 |
Sorrel vin blanc sauce |
| Whole Dover Sole |
$49.00 |
Served tableside, lemon caper butter sauce |
| Pan Seared Sea Scallop |
$38.00 |
Served with pumpkin soubise, mussels stuffed campari tomato, cream of spinach vin blanc sauce |
| Monkfish Medallions & Shrimp Duet Bouillabaisse Style |
$38.00 |
Fingerling potato fondant, garlic confit |
| Seasonal Vegetables Presentation |
$17.00 |
Red bell pepper coulis |
| Roasted Goat Cheese |
$12.00 |
Shallots and olive oil, golden and red beets |
| Butternut Squash Veloute |
$10.00 |
Served with blue potatoes, chestnut brunoise |
| Petite Mesclun Salade |
$6.00 |
Ohio maple syrup vinaigrette |
| Baby Arugula & Baby Spinach Salade |
$12.00 |
Seasonal ohio apples, blue cheese and roasted walnuts, sweet parsley vinaigrette |
| Zucchini Tian, Wild Mushroom & French Haricots Vert |
$11.00 |
Tarragon vinaigrette |
| Golden & Red Beet Salade |
$11.00 |
Micro radish, corsican feta cheese, red onion vinaigrette |
| European & Domestic Cheese Symphony |
$19.00 |
Served with roasted walnuts and craquelins |
| Seasonal Vegetables Presentation |
$17.00 |
Red bell pepper coulis |
| Petite Filet Mignon |
$16.00 |
Served with pasta, carrots, side of bordelaise sauce |
| Pasta |
$5.00 |
Served with butter and parmesan cheese |
| Chicken Breast |
$9.00 |
Served with pasta, carrots, side of bordelaise sauce |
| Cup of Soup |
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| Petite Mesclun Salade |
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| Vanilla Ice Cream Dessert |
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| Vanilla Creme Brulee Paul Bocuse |
$9.00 |
Served with butter sable |
| Belgian Chocolate Succes Torte |
$9.00 |
Layered with almond meringue, espresso essence, chocolate velvet sauce |
| Praline Buttercream & Cassis Gateau |
$9.00 |
Almond joconde, creme anglaise, raspberry coulis |
| Grand Marnier Bavarian |
$9.00 |
Citrus sable, wild strawberry coulis, grand marnier syrup |
| Warm Pear Tarte |
$10.00 |
Almond frangipane, pistachio ice cream, trio of coulis |
| Chestnut Charlotte |
$9.00 |
Rum & chocolate truffette cake, chocolate ganache sauce, candied chestnut |
| Fresh Fruit & Sorbets |
$8.00 |
Seasonal fruit with a trio of sorbet |
