Our Menu
Cocktail:
Tarragone with the Second Wind
(back by popular demand)
18
vanilla vodka, dry Curacao, tarragon simple syrup and fresh lemon juice, shaken and served up, fresh tarragon garnish
Hors d' Oeuvre:
Tempura Squash Blossoms
22
served on the half shell, finished with a frozen ruby grapefruit horseradish granita, fresh tarragon and microgreens
Entree: Steak Diane
64
pan-seared 8 oz filet finished with the classic savory sauce made with Frondosa Farms mushrooms, served with grilled asparagus and trillium triple cream cheesy mashed potatoes
Dessert: Pistachio Souffle
22
served with chocolate ganache (please order in advance)
Dessert: Grand Marnier Soufflé
16
served with vanilla bean crème anglaise (please order in advance)
Sunday Brunch Special:
Lump Crab Scramble
26
lump crab & softly scrambled eggs served over 2 pieces of toasted brioche, herbed aioli spread, fresh chive garnish
Cod
38
pistachio encrusted, lemon beurre blanc, roasted asparagus & hand-carved carrots,
gratin dauphinois
Chicken Cordon Bleu
37
panko, ham, and Gruyere cheese, rolled and finished with a mornay sauce, served with gratin dauphinois and haricot verts
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,
gratin dauphinois, roasted asparagus,
hand-carved carrots
1/2 Filet 39
Steak Frites
49
Prime New York strip, creamy Cognac sauce, served with haricot verts and pommes frites
Truite Picatta
37
rainbow trout lightly dusted with brioche,
caper beurre blanc, served with haricot verts and
gratin dauphinois
1/2 portion 31
Pan Seared Sea Scallops
45
garlic chive beurre blanc, crispy prosciutto, parmesan lemon risotto, sauteed spinach
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
45
langostino lobster, pappardelle pasta, and parmesan cream sauce, finished with toasted buttery breadcrumbs, parmesan cheese and fresh herbs
Vegetarian Style: omit lobster 32
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