French red blend with rum, triple sec, and notes of vanilla, cinnamon, and apple
Or
French white with rum, triple sec, and hints of vanilla, pear, and honey

Creamy soup of roasted Frondosa Farms mushrooms and garlic confit from a beef stock base, baked with a puff pastry crust

Pork shoulder on a bed of braised fennel jus, topped with haricot verts. Served with roasted red potatoes and a salad of arugula, fresh herbs, and citrus with Dijon vinaigrette

House-made bread of banana, lime, and coconut, served with vanilla spiced mango ice cream, topped with rum caramel

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

pan seared in clarified butter, served with ratatouille and gratin dauphinois, finished with classic beurre blanc

hind quarter served with celeriac puree, glazed carrots & grilled bok choy with bacon lardons, finished with duck demi-glace

herb encrusted, served with gratin dauphinois and glazed carrots, finished with rosemary sherry demi

Prime beef finished with veal sauce and maître d’ butter, served with gratin dauphinois and haricot verts    
Add foie gras   17   

crushed black peppercorn encrusted NY strip, creamy Cognac sauce, served with ratatouille and pommes frites

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

champagne tarragon beurre blanc, served with ratatouille and mushroom risotto

tossed in a light lemon cream sauce with haricot verts, peas, & tomatoes      
     Vegetarian Style    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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