Current Menu
Appetizers
Curried Coconut Carrot Bisque with Poached Gulf Shrimp
Soupe a l’Oignon, Onion Soup Gratinee with Gruyere Cheese
Seared Foie Gras over caramelized Apple with Honey Raspberry Gastrique and Berries
Fresh Blue Crab, Mango, Avocado and Tomato Tower
Escargot de Bourgogne, Six Burgundy Snails in Shallot, Garlic and Herb Butter
Charcuterie Platter of Normandy Duck Mousse, Pork Rillette, smoked Duck Pastrami and a Country Terrine of Free Range Chicken, Sage and Pecans
Barrel Smoked Scottish Salmon with Onions, Capers, Chive Coulis and toast Points
Classic Steak Tartare with Crème Frâiche, Plum Sauce and Toast Points
Normandy Duck Mousse with Port Wine Aspic, Pickled Cherries and toast Points
Coquille St. Jacques Parisianne, Shrimp and Scallops in Lemon Veloute, over Spinach and gratinee of Gruyere Cheese
Entrees
Pan Seared Scallopine of Provimi Veal with Aged Sherry Reduction and fresh Chives
Grilled Breast of Muscovy Duckling, Leg Confit, Burgundy Poached Pear, Citrus Glaze and Shepherd’s Pie
Seared Atlantic Salmon with wilted Spinach, our Potato Puree and Lemon Caper Butter Sauce
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
Seared Diver Scallops topped with Bacon Jam over Butternut Squash Risotto with Cilantro Pepita Pesto and Parmesan Reggiano
Filet Mignon, 9 ounce Grilled Beef Tenderloin
Cast Iron seared, Black Pepper dusted Teres Major Steak with creamy Cognac Demi-glace
Tournedos, 7 ounce Bacon wrapped Beef Tenderloin with a Mushroom Bordeaux Sauce
Chateaubriand, roasted Tenderloin of Beef, Sauce Bearnaise (serves 2 people)
Seared Foie Gras added to any Steak
Cheese
Fromage a Trois, Port Salut, Brie, and Roquefort
Salads
Salade Maison, seasonal Greens, Tomatoes, Cucumbers and our signature Vinaigrette
Roasted Fruit, Organic Field Greens, Aged Parmesan and a Vanilla Bean Vinaigrette
Sliced Heirloom Tomatoes, Herbs, Red Wine Vinaigrette and Goat Cheese Croute
Our Caesar Salad with crisp Romaine, Aged Parmesan and homemade Croutons
Crisp Pasta and Goat Cheese Salad with Field Greens, Tomato, Cucumber, Red Bell Pepper and Hearts of Palm
Desserts
Pumpkin Soufflé studded with White Chocolate and Marshmallow, Crème Anglaise
Chef Stacy's Seasonal Cheesecake Selection
Our Classic Crème Brulee with fresh Berries
Walnut Tart with Jack Daniels Ice Cream and Caramel
Grand Marnier Chocolate Mousse in a Chocolate Bag with fresh Berries
Chez nous Soufflés: Grand Marnier, Passion Fruit-Raspberry, or Chocolate
Large
Trio Sampler
We do not serve our bread warm unless you request us to do so.
Split plates will be charged $3
*Gluten Free
**Gluten Free Upon Request
Menu is subject to change at Chef’s discretion.
Wed-Thu 5pm-8pm
Fri-Sat 5pm-9pm
Website by Rowland Williams