Our Menu
Cocktail: Landing Strip
18
Tanqueray, house-made blackberry syrup, and tonic, shaken and served over ice, rosemary garnish
Wine glass feature: Bordeaux, Chateau Rocher Gardat, Montagne Saint-Emilion (FR) '22
19
rich, toasty notes of black fruit with a fine spice
Salade: Late Autumn
18
avocado, roasted beets & mango over Bibb lettuce, dressed with a citrus lime maple vinaigrette, pistachio garnish
Entree: Pan Seared Redfish
40
finished with a cider beurre blanc and apple mustard onion jam, served with roasted delicata squash and citrus almond wild rice
Dessert: Black Forest Chocolate Sponge Cake
20
filled with chocolate mascarpone, finished with a cherry compote & chocolate ganache, served with house-made chocolate ice cream
Dessert: Grand Marnier Soufflé
$16
served with vanilla bean crème anglaise (please order in advance)
Pan Roasted Halibut
51
cranberry Marcona almondine compote, roasted duck fat marbled potatoes with roasted garlic rouille, sauteed mushrooms, roasted Brussels sprouts
Grilled Duck Breast
42
over Madeira coffee labneh yogurt, blackberry shiitake compote, haricot verts, gratin dauphinois
Roasted Rack of Lamb
61
herb encrusted, served with gratin dauphinois and sauteed spinach, finished with rosemary sherry demi
1/2 Rack 41
Filet Mignon
57
bordelaise demi, maître d’butter, roasted caulifower, roasted Brussels sprouts
1/2 Filet 39
Steak Frites
53
10 oz. Prime New York strip, creamy Cognac sauce, served with haricot verts and pommes frites
Truite Piccata
37
rainbow trout, brioche dusting, caper beurre blanc, haricot verts, gratin dauphinois
1/2 Portion 31
Pan Seared Sea Scallops
45
roasted grape sage beurre blanc, butternut parmesan risotto, sauteed spinach, crispy bacon
Bistro Burger
30
two fresh 4 oz patties, gruyere cheese, roasted garlic & chive aioli, in-house dill pickles, lettuce, tomato and a bacon onion jam, served on a potato bun with pommes frites and aioli
Lobster Alfredo
48
lobster claws & knuckles tossed with a capellini pasta in a parmesan mornay sauce, finished with a chive gremolata and Tobiko roe
Crème Brûlée
14
vanilla bean custard topped with a layer of hard caramel
Mousse au Chocolat
14
dark chocolate, Chantilly cream,
strawberry coulis
Profiteroles
14
cream puffs filled with vanilla ice cream,
topped with warm dark chocolate sauce
Pain Perdu
14
Parisian style bread pudding spiked with brandy, topped with warm caramel sauce a la mode 2.75
Pistachio Ice Cream with Chocolate Ganache
11
house-made, finished with a warm dark chocolate sauce with crushed pistachios==here
House-made Ice Cream
8
Myriad of flavors weeklyriptioere
House-made Fruit Sorbet
8
Add 2 oz. liqueur 9