Our Menu
Entrée: Branzino
42
stuffed filet served with broccolini and pommes en vapeur finished with beurre blanc
Dessert: Strawberry Campari Soufflé
13
served with vanilla bean crème anglais
Dessert: Strawberry Campari Sorbet
11
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Chilean Sea Bass
45
marinated in-house with bourbon honey sauce, served with ratatouille, and burgundy potatoes
Frenched Pork Chop
42
finished with baked apple tatin sauce, haricot verts and baked potato prepared with béarnaise sauce and herbs
Roasted Rack of Lamb
48
herb encrusted, gratin dauphinois, honey bourbon glazed baby carrots, creamy rosemary sauce
Filet Mignon (7 oz.)
48
Prime beef finished with port wine reduction, gratin dauphinois, grilled asparagus, maître d’ butter
Add foie gras 8 Add Lobster Tail 18
Cast Iron New York Strip (8 oz.)
42
creamy peppercorn Cognac sauce, haricot verts, pommes frites
Truite Picatta
36
rainbow trout lightly dusted with brioche, haricot verts, gratin dauphinois, preserved lemon and caper beurre blanc
Seared Salmon
35
clarified herb beurre blanc, haricot verts, mushroom risotto
Seared Sea Scallops
35
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
Crème Brûlée
12
vanilla bean custard topped with a layer of hard caramel
Mousse au Chocolat
12
dark chocolate, Chantilly cream,
strawberry coulis
Caramel Flan
12
creamy custard drizzled with Bee Zee honey, finished with a layer of caramel sauce and mint
Profiteroles
12 / 7
cream puffs filled with vanilla ice cream,
topped with warm dark chocolate sauce
Pain Perdu
12 / 7
Parisian style bread pudding spiked with brandy, topped with warm caramel sauce a la mode 2.50