| Caille Flambe Sur un Marmelade du Fig et Bacon |
$14.00 |
Pan seared quail, fig and bacon marmalade, toasted pine nuts finished with basil oil |
| Coquilles Saint Jacques dEte |
$12.00 |
Grilled diver scallops, tomato water, cilantro and plum gelee, crispy fried leeks |
| Crabe a Carapace Molle Sautee, Salade de Concombre et Aneth |
$10.00 |
Sauteed soft shell crab, roasted garlic and herb vinaigrette, fresh cucumber, dill and radish sla |
| Frire Les Cuisses de Grenouilles Tempura |
$9.00 |
Tempura fried frog legs, blistered cherry tomato and wild mushroom confit, caramelized chipolini onion puree |
| Peches Grillees Farcies au Fromage de Chevre et de Saucisses |
$9.00 |
Grilled peach stuffed with chevre goat cheese and chorizo sausage, atop a bed of greens drizzled with peach balsami |
| Croquettes de Torrefie Mais Doux et Jumbo Crab |
$12.00 |
Roasted sweet corn and jumbo lump crab fritters, black garlic, tarragon and brown butter purée, pickled summer vegetables |
| Bisque a lHomard Avec Les Truffles |
$13.00 |
Bisque of langoustine lobster in a savory velvet, scented with herbs, cognac & cream, truffle oil, & creme fraïche & pastry star |
| Gaspacho du Pasteque et Tomates |
$9.00 |
Watermelon and heirloom tomato gazpacho |
| Legumes du Saison en Pennsylvania Garnis |
$8.00 |
Organic select greens of the season offered with a cucumber and roasted pepper vinaigrette, balsamic vinaigrette or caramelized peach vinaigrette |
| Salade Aux Epinards, Tomates et Mais Grillee |
$10.00 |
Organic baby spinach, heirloom tomato, grilled sweet corn, radish, bacon dusted with corn powder, truffle salt tossed with cucumber and roasted pepper vinaigrette |
| Salade au Melon de lEte |
$12.00 |
Organic spring mixed greens, blueberries, feta cheese, summer melon, pistachio, with caramelized peach vinaigrette |
| Le Plat Signature du Chef de Cuisine |
$49.00 |
Char-broiled filet mignon, seared lobster, wild mushrooms & a red zinfandel reduction |
| Crevettes Sautees et Chambre Pates Faites |
$48.00 |
Sauteed shrimp, house made pasta, tomatillo, tomato and pablano infused alfredo, garnished with fresh shaved parmesan cheese |
| Coquilles Saint Jacques Aux Legumes dEte et Champignons Poches |
$36.00 |
Pan seared diver scallops, roasted sweet corn, basil and summer squash salsa, butter poached chanterelle mushrooms, finished with bonfire smoked sea salt |
| Veau Grille a la Pancetta Croustillantes |
$49.00 |
Grilled veal tenderloin, zucchini basil pistou, sautéed rainbow swiss chard, crispy pancetta |
| Canard Saute Aux Figues et Gingembres |
$36.00 |
Pan roasted duck breast, black mission fig and sweet ginger compote, riesling nectarine glaze |
| Carre d'Agneau Grillee Servi Sur Ratatouille |
$42.00 |
Grilled australian rack of lamb, curried ratatouille, coconut pineapple sage foam |
| Crabe a Carapace Molle Sautee, Salade de Roquette, Caper et Citron Vert |
$39.00 |
Pan seared soft shell crabs, arugula, caper, lime salad drizzled with tarragon bacon infused white balsamic |
| Le Programme Viable de Poisson |
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| Melanges Des Desserts |
$10.00 |
Chefs confections and elegant treats |
| Cafe ou the |
$3.00 |
Served with specialty sugar selection |
| Cafe Presse Petite |
$3.00 - $7.50 |
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