Cognac, Genepy des Alpes, fresh lemon juice, simple syrup, and a dash of
orange bitters, served up in a coupe glass
with a twist

garnished with a mélange of
smoked salmon, roasted cherry tomatoes, crispy leeks and fresh basil

2 smash-patties of Prime black angus beef, mustard-infused red dragon cheddar cheese, Gifford bacon, heirloom tomato and roasted garlic aioli on a split-top bun, with pommes frites and a whole grain mustard garnish with fresh chives
Add Foie Gras 17

soft and creamy, made with blackberry cake, garnished with lemon Chantilly cream

Served with vanilla bean crème anglaise (please order in advance)

pan roasted, served with ratatouille and parmesan sage risotto, finished with roasted red pepper & sundried tomato beurre blanc

parmesan encrusted pan seared chicken breast, dressed with arugula, watercress, avocado and cherry tomatoes tossed in a citrus vinaigrette with a parmesan garnish

herb encrusted, served with gratin dauphinois and sauteed spinach, finished with rosemary sherry demi
     Half portion     39

finished with bordelaise demi and maître d’ butter, served with gratin dauphinois
and ratatouille 
     1/2 Filet     37
     Add 2oz. foie gras     17   

Prime New York strip, creamy green Cognac sauce, served with haricot verts and pommes frites

rainbow trout lightly dusted with brioche, caper beurre blanc, served with haricot verts and gratin dauphinois
     Half portion     31   

served with creamy mushroom risotto and sauteed spinach, finished with a parsley & garlic confit beurre blanc and crispy shallot garnish 

sauteed shrimp tossed with a rustic tapenade of sundried tomatoes, Nicoise olives, capers, white anchovies and fresh garlic over orecchiette pasta, garnished with red pepper flakes and parmesan
   Vegetarian Style: substitute ratatouille                           for shrimp 28   

vanilla bean custard topped with a layer of hard caramel

dark chocolate, Chantilly cream,
strawberry coulis

cream puffs filled with vanilla ice cream, topped with warm dark chocolate sauce     

Parisian style bread pudding spiked with brandy, topped with warm caramel sauce        a la mode 2.50

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