Current Menu

Fresh Blue Crab, Mango, Avocado and Tomato Tower

Soupe a l’Oignon, Onion Soup Gratinée with Gruyere Cheese

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

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

Caviar and Egg Confection, Vodka infused minced Eggs with herb Chantilly topped with molossal Bowfin Caviar, toast points

Salmon stuffed with Fennel, Red Bell Pepper, Herbed Bread crumbs in Feuille de Brick; Citrus Beurre Blanc

Seared Gulf Red Snapper Thai scented Jasmine Rice, Hearts of Palm, with Bok Choy, Baby Carrots, Sesame Ginger Vinaigrette

Seared Atlantic Salmon with wilted Spinach, our Potato Puree and Lemon Caper Butter Sauce

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

Filet Mignon, 9 ounce Grilled Beef Tenderloin

Tournedos, 7 ounce Bacon wrapped Beef Tenderloin with a Mushroom Bordeaux Sauce

Seared Foie Gras added to any Steak

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