1 dish
Mixed seasonal greens, tomato, shallots and cucumbers tossed in a French vinaigrette
6 dishes
A silky puree of French lentils gently simmered with aromatic vegetables and fresh herbs
Ask whether the broth is vegetable rather than meat or fish stock.
Ask what comes with it, and what each part is made with.
Ask what comes with it, and what each part is made with.
Ask whether it is made with bacon (pork) and parmesan.
Ask what comes with it, and what each part is made with.
Ask what comes with it, and what each part is made with.
47 dishes
U-10 Scallops, chilled and delicately sliced, served in a Mexican-style citrus cocktail of fresh orange, tomato, cilantro and red onion
Mignonette and atomic horseradish sauce
Swordfish gently cured in a vibrant green aguachile of fresh lime, cilantro, and serrano, finished with citrus oil served on a bed of avocado mousse
Hand rolled croquettes of sweet shrimp and silky bechamel, breaded and fried until golden, served with a spiced aioli
Persillade butter and toast points
House accoutrements
Knife cut Prime tenderloin, capers, cornichons and Dijon mustard
Rolled slices of Beef Tenderloin filled with Parmigiano-Reggiano, Dijon mustard, arugula and cornichons, finished with olive oil and balsamic glaze
Warm Raclette cheese wrapped in prosciutto and buttery puff pastry, lightly glazed with honey and baked until golden and molten within
Velvety lobster bisque with cream and a subtle Pernod aroma
Center cut USDA Prime Tenderloin, mushroom duxelles wrapped in a puff pastry served on top of a demi-glace sauce
Endives, Roquefort cheese, caramelized nuts, Anjou pears, honey balsamic vinaigrette
Lightly breaded goat cheese served warm over mixed greens with tomatoes, walnuts and French Dijon vinaigrette
Traditional onion soup topped with a melted Gruyere crouton
8Oz Center-Cut USDA Prime tenderloin, choice of sauce
14 Oz. USDA Prime tenderloin Chateaubriand, choice of sauce
16Oz USDA Prime Ribeye encrusted with cracked black peppercorns, served with a cognac cream sauce
8Oz. center cut USDA Prime Tenderloin served with a creamy morel brandy sauce
Tender veal cutlet in a silky lime-infused mushroom cream sauce with fresh herbs
16Oz pork chop glazed with aged balsamic reduction, fresh rosemary, and roasted garlic
Creamy Arborio rice folded with two lobster tails, delicately chopped and finished with bright citrus drops
Grilles Lamb Rack, Basil Cashew Pesto and port wine demi glace
Pan seared Duck breast with crisped skin, finished with a blackberry gastrique
Golden-seared diver scallops finished with brown butter, capers and fresh lemon
Mediterranean sea bass served in a delicate chive and lime cream sauce
Fork-tender braised short ribs served over mashed potatoes and port wine demi glace
P.E.I. mussels gently steamed in white wine, garlic, shallots, fresh herbs and cream
Slow braised beef in Burgundy red wine with pearl onions, mushrooms, and thyme
Crispy golden Tiger shrimp served with a smoky chipotle lime aioli