Current Menu

Summer Garlic Bisque with slow braised Venison and Wild Mushroom Duxelle in puff pastry

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

Classic Tartar of Beef Tenderloin topped with a fresh Quail's Egg

Grilled Atlantic Salmon with Summer Cassoulet of White Beans, Favas, Haricot Vert, Sunburst Squash, Garlic Sausage and fresh Basil Pistou

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

Seared Diver Scallops topped with Bacon Jam over Sweet Corn and Tomato Risotto with Sauce Bordelaise

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

Chef Stacy's Seasonal Cheesecake Selection

Walnut Tart with Jack Daniels Ice Cream and Caramel

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

Trio Sampler