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Fresh Blue Crab, Mango, Avocado and Tomato Tower

23*

Soupe au Fondue; Alpine Cheese Soup with Endive, Cherries and candied Walnuts, grilled Ciabatta

14*

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

15

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

29**

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

17**

Charcuterie Platter of Normandy Duck Mousse, Pork Rillette, smoked Duck Pastrami and a Country Terrine of Free Range Chicken, Sage and Pecans

19**

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

15**

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

15*

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

17**

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

32

Grilled Berkshire Pork Ribeye with Catalan Spinach, Fingerling Potatoes and Citrus Gastrique

32*

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

40**

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

42*

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

29*

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

34*

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

59

Seared Diver Scallops topped with Bacon Jam over Butternut Squash Risotto with spiced Pecans, Sauce Bordelaise and baby Arugula

45**

Filet Mignon, 9 ounce Grilled Beef Tenderloin

49*

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

32*

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

43*

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

95*

Seared Foie Gras added to any Steak

**27

Fromage a Trois, Port Salut, Brie, and Roquefort

*15

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

*11

Roasted Fruit, Organic Field Greens, Aged Parmesan and a Vanilla Bean Vinaigrette

*16

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

**16

Our Caesar Salad with crisp Romaine, Aged Parmesan and homemade Croutons

**13

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

16

Chef Stacy's Seasonal Cheesecake Selection

12

Our Classic Crème Brulee with fresh Berries

10*

Walnut Tart with Jack Daniels Ice Cream and Caramel

12

Grand Marnier Chocolate Mousse in a Chocolate Bag with fresh Berries

13*

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

Large

10

Trio Sampler

17

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Appetizers

Entrees

Cheese

Salads

Desserts