| Tuscan Pizza Rustica |
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Old world style crispy crust, fresh tomatoes, fire-roasted red peppers, fresh basil and fresh mozzarella cheese. |
| Pan Seared Day Harvested Sea Scallops |
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Day-boat harvested scallops. pan seared. Served with thai noodle salad and a saffron sauce. |
| Tuna Variously |
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| Pan Seared Foie Gras |
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Pan seared fresh foie gras served with organic field greens and an eighteen year-old apple-balsamic vinegar glaze. Accompanied by a glass of eagle eye vineyards muscat canelli |
| Duck Chop Salad |
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Duck confit, mixed reds and greens, figs, banyuls vinaigrette. |
| Oysters |
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A jim hughes original. Local oysters with a blend of aromatic greens, no spinach, and baked. |
| Escargots Bourgogne |
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Wild burgundy snails baked in a classic garlic butter sauce. |
| Chilled Crab Salad In A Tropical Fruit Coulis |
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A timbale of crabmeat, avocado and mango, served on a raft of fruit coulis. |
| Mussels Mediterranean Style |
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Simmered mussels in a light saffron tomato jus. |
| Ravioli |
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House made grilled chicken ravioli served on a bed of spinach, with sun dried tomato burrè blanc sauce. Finished with lump crab meat. |
| Caesar Salad |
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Marinated anchovies, prosciutto, parmesan, croutons and parmigiano reggiano |
| Our Seasonal Salad |
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Micro greens and baby lettuce. Served with vine ripened tomatoes and our raspberry walnut dressing. |
| Seasonal Soup Du Jour |
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| Fire Roasted Pacific Salmon |
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Fresh pacific salmon. fire roasted. Served with salad nicoise and a light lemon infusion. |
| Crispy Sea Bass |
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Grilled atlantic sea bass. Served with shrimp and pipenade in a saffron-mussel broth. |
| Filet Mignon of Rarish Tuna |
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Crusted with black peppercorns, grilled artichoke, sauteed spinach and root vegetables. |
| Roasted Jumbo Lump Crab Cake |
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Served with wilted spinach, with a lemon butter sauce. |
| Rockfish |
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Fresh local rockfish wrapped in prosciutto baked, topped with lump crab meat. Finished with a tarragon burre blanc. |
| Breast of Chicken Danielle |
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Frenched chicken breast wrapped with pancetta, quickly seared and oven-braised with baby artichokes and sun-dried tomato. Served with risotto |
| Veal Chop |
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Center cut veal chop. Grilled. Topped with french morel mushroom sauce. Served with mushroom carved potatoes and wilted spinach |
| Pork Calvados |
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Center cut kurobuta pork tenderloin. Pan seared. Served with sauteed apples and finished with a calvados sauce. |
| Herbed Rack of Lamb |
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Roasted with herb coating. Served with morels, cauliflower timbale and mint demi-glaze |
| Tenderloin Steak |
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Center-cut steak. Grilled. Served with black truffle sauce and maytag bleu cheese butter. |
| American Bison Steak with Black Truffles |
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Center cut american bison steak. Grilled. Served with mushroom potatoes, garlic flan and julienne carrots. Finished with a black truffle sauce. |
| Duck Steak |
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Labelle farms whole duck breast with spices and blood orange sauce. |
| Banana Beignet |
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A new orleans specialty topped with vanilla ice cream and a trio of dipping sauces. |
| Souffle |
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| Breakfast |
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A slice of my mothers thick cinnamon french toast topped with vanilla ice cream, sauteed bananas, orange peel and grade a pure vermont maple syrup |
| Banana Split |
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A jim hughes adaptation of an american classic. gelato, freshly sliced bananas, fruit coulis served in an edible pecan basket |
| Chocolate Sheba |
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Flourless chocolate cake with a warm chocolate center. served with a raspberry coulis |
| Pecan Tart |
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Pecans and sticky caramel. Served with vanilla ice cream and creme anglaise. |
| Creme Brulee |
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A rich egg custard. Caramelized crust. |
