Old Forester, fresh peach puree and a trio of bitters, stirred and poured over ice, orange zest garnish

notes of light florality, citrus and a vanilla finish, dry

served over roasted garlic aioli, finished with a black currant & Marcona almond compote made with roasted red peppers, alongside roasted fingerling potatoes

lobster claws and knuckles tossed with capellini pasta in a parmesan mornay sauce, finished with a chive gremolata and Tobiko roe

finished with caramelized white chocolate ganache, served with cardamom honey ice cream and a hazelnut tuile

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

roasted red pepper & sundried tomato beurre blanc, warm marinated herby white beans, blistered cherry tomato jam, sauteed broccolini

parmesan encrusted, spring lettuces with burrata, crispy prosciutto, heirloom tomatoes, balsamic vinaigrette

herb encrusted, served with gratin dauphinois and sauteed spinach, finished with rosemary sherry demi
     1/2 Rack    41

bordelaise demi, maître d’ butter,
gratin dauphinois, ratatouille   
     1/2 Filet     39

10 oz. Prime New York strip, creamy Cognac sauce, served with haricot verts and pommes frites

rainbow trout, brioche dusting, caper beurre blanc, haricot verts, gratin dauphinois

1/2 Portion     31

garlic chive beurre blanc, crispy prosciutto, parmesan lemon risotto, sauteed spinach

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

tossed in a creamy garlic sauce with fresh corn, Gifford bacon lardons & roasted red peppers, garnished with Pecorino Romano cheese and pistachio pesto

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 2.75

house-made, finished with a warm dark chocolate sauce with crushed pistachios==here

Myriad of flavors weeklyriptioere

Add 2 oz. liqueur     9