Current Menu

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

Barrel Smoked Scottish Salmon, minced Onion, Capers and Toast Points

**14

Seared Fresh Foie Gras, caramelized Apple, Berries and Honey Vinegar Gastrique

**24

Charcutiere Platter of Rosette de Lyon, Normandy Duck Mousse, Pork Rillette and a country Terrine of Veal, Duck, Pork and Pistachios

**17

Fresh Blue Crab, Mango, Avocado and Tomato Tower

*19

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

**15

Normandy Duck Mousse with Port Wine Aspic, Pickled Cherries and toast Points

**12

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

*15

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

*38

Seared Atlantic Salmon, wilted Spinach and a Lemon Caper Butter

*31

Gulf Shrimp Provencale sauteed with Tomatoes, Garlic, Lemon and Herbs

*31

Pan Seared Diver Scallops over Wild Mushroom-Black Truffle Risotto, Bordelaise

**38

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

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

*36

Filet Mignon, 10 ounce Grilled Beef Tenderloin

*44

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

*90

Black Pepper dusted Teres Major Steak with Cognac Cream Sauce

29*

Seared Foie Gras added to any Steak

**20

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.