Current Menu

Spring Carrot Bisque with an Orzo, Chive and Feta Timbale, Pumpernickel Croutons and Micro Greens

Seared Foie Gras over caramelized Apple with Honey Raspberry Gastrique and Berries

Escargot de Bourgogne, Six Burgundy Snails in Shallot, Garlic and Herb Butter

Barrel Smoked Scottish Salmon with Onions, Capers, Chive Coulis and toast Points

Grilled Breast of Muscovy Duckling, Leg Confit, Burgundy Poached Pear, Citrus Glaze and Shepherd’s Pie

Gulf Shrimp Provençale sautéed with Tomatoes, Garlic, Lemon and Herbs

Roasted Rack of Young New Zealand Lamb with Dijon-Rosemary Crust and Port-Shallot Reduction

Cast Iron seared, Black Pepper dusted Teres Major Steak with creamy Cognac Demi-glace

Chateaubriand, roasted Tenderloin of Beef, Sauce Bearnaise (serves 2 people)

Fromage a Trois, Port Salut, Brie, and Roquefort

Salade Maison, seasonal Greens, Tomatoes, Cucumbers and our signature Vinaigrette

Sliced Heirloom Tomatoes, Herbs, Red Wine Vinaigrette and Goat Cheese Croute

Crisp Pasta and Goat Cheese Salad with Field Greens, Tomato, Cucumber, Red Bell Pepper and Hearts of Palm

Homemade Éclair filled with Lemon Curd and topped with toasted Meringue, Scoop of Strawberry Sorbet

Strawberry Peanut Cheesecake topped with Strawberry Gelée, Peanut Graham Cracker Crust, Chantilly and Strawberry Coulis

Walnut Tart with Jack Daniels Ice Cream and Caramel

Chez nous Soufflés: Grand Marnier, Passion Fruit-Raspberry, or Chocolate

Trio Sampler