Our Menu
Grand Marnier Soufflé
10
served with vanilla crème anglaision here
Berkshire Bone In Pork Chop (10 oz.)
34
coffee crusted, four cheese mac & cheese, broccolini, raspberry gastrique
Roasted Rack of Lamb
46
herb encrusted, gratin dauphinois, maple bourbon glazed baby carrots, sherry-mustard jus
Filet Mignon (7 oz.)
46
Prime beef finished with a veal demi-glace & port reduction, gratin dauphinois, grilled asparagus, maître d’ butter
Seared Sea Scallops
33
Frondosa Farms mushroom risotto, roasted cauliflower, bacon lardons, tomato sherry vinaigrette
Truite Picatta
28/18
lightly dusted rainbow trout, haricot verts, gratin dauphinois, preserved lemon and caper beurre blanc
Spaghetti with Spring Vegetables
27
asparagus, zucchini, peas, Pecorino Romano, chives, mint, tossed in a light garlic & lemon sauce
Cast Iron New York Strip (8 oz.)
creamy green peppercorn Hennessy Cognac sauce, haricot verts, pommes frites
37
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Woodford Glazed Salmon
29
AdFrondosa Farms mushroom risotto, broccolini d a description here
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