creamy with locally grown Frondosa Farms mushrooms and light béchamel sauce

frisée, bibb, radicchio and mache lettuces with duck gésier, pine nuts, cherry tomatoes, parsley, chives and Dijon and walnut oil vinaigrette

served with gratin dauphinois and honey bourbon carrots finished with a duck demi-glaze sauce 

½ duck served with white beans and burgundy potatoes with parsley and garlic, finished with a balsamic blueberry sauce 

creamy custard drizzled with Bee Zee honey, finished with a layer of caramel sauce and mint 

served with vanilla bean crème anglais (Please order in advance)

Classic French stew with slow roasted chicken simmered in Burgundy wine, over mashed potatoes, with carrots, shallots, pearl onions and mushrooms

served sliced with a local honey & citrus sauce, gratin dauphinois, ratatouille

herb encrusted, gratin dauphinois, honey bourbon glazed baby carrots, creamy rosemary sauce

Prime beef finished with port wine reduction sauce, gratin dauphinois, grilled asparagus, maître d’ butter

creamy peppercorn  Cognac sauce, haricot verts, pommes frites

rainbow trout lightly dusted with brioche, haricot verts, gratin dauphinois, preserved lemon and caper beurre blanc

clarified herb beurre blanc, haricot verts, mushroom risotto

champagne tarragon beurre blanc, ratatouille, mushroom risotto

tossed in a light lemon cream sauce with asparagus, peas, & tomatoes, fresh parsley garnish   
Vegetarian Style 28  

dark chocolate, Chantilly cream,
strawberry coulis

Parisian style bread pudding spiked with brandy, topped with warm caramel sauce

ladyfinger cookies soaked in espresso and coffee liqueur, layered with mascarpone custard, topped with chocolate curls

cream puffs filled with vanilla ice cream, topped with warm dark chocolate sauce

vanilla bean custard topped with a layer of hard caramel