Our Menu
Soupe: Mushroom
12
creamy with locally grown Frondosa Farms mushrooms and light béchamel sauce
Salade du "Chef"
19
frisée, bibb, radicchio and mache lettuces with duck gésier, pine nuts, cherry tomatoes, parsley, chives and Dijon and walnut oil vinaigrette
Entrée: Beef Wellington
48
served with gratin dauphinois and honey bourbon carrots finished with a duck demi-glaze sauce
Entrée: Duck Confit
42
½ duck served with white beans and burgundy potatoes with parsley and garlic, finished with a balsamic blueberry sauce
Dessert: Crème Caramel
11
creamy custard drizzled with Bee Zee honey,
finished with a layer of caramel sauce and mint
Dessert: Grand Marnier Soufflé
10
served with vanilla bean crème anglais (Please order in advance)
Coq au vin
31
Classic French stew with slow roasted chicken simmered in Burgundy wine, over mashed potatoes, with carrots, shallots, pearl onions and mushrooms
Seared Duck Breast
33
served sliced with a local honey & citrus sauce, gratin dauphinois, ratatouille
Roasted Rack of Lamb
46
herb encrusted, gratin dauphinois, honey bourbon glazed baby carrots, creamy rosemary sauce
Filet Mignon (7 oz.)
46
Prime beef finished with port wine reduction sauce, gratin dauphinois, grilled asparagus, maître d’ butter
Cast Iron New York Strip (8 oz.)
37
creamy peppercorn Cognac sauce, haricot verts, pommes frites
Truite Picatta
34
rainbow trout lightly dusted with brioche, haricot verts, gratin dauphinois, preserved lemon and caper beurre blanc
Seared Salmon
33
clarified herb beurre blanc, haricot verts, mushroom risotto
Seared Sea Scallops
33
champagne tarragon beurre blanc, ratatouille, mushroom risotto
Shrimp Linguine
33
tossed in a light lemon cream sauce with asparagus, peas, & tomatoes,
fresh parsley garnish
Vegetarian Style 28
Mousse au Chocolat
9
dark chocolate, Chantilly cream,
strawberry coulis
Pain Perdu
9
Parisian style bread pudding spiked with brandy, topped with warm caramel sauce
Tiramisu
9
ladyfinger cookies soaked in espresso and coffee liqueur, layered with mascarpone custard, topped with chocolate curls
Profiteroles
9
cream puffs filled with vanilla ice cream, topped with warm dark chocolate sauce
Crème Brûlée
9
vanilla bean custard topped with a layer of hard caramel