We prepare made-to-order sauces and seasonings and use only the freshest and finest ingredients to create inspired takes on French, African, Asian, Mediterranean and Southwestern cuisines. All breads, stocks and desserts are made in-house daily.   Though our menu changes almost every day, the following is a sample for the current season:

Classical Cuisine weeks:  November 14^ththrough November the 25^th  

Appetizers

Three onion soup gratin   

Poached shrimp, cocktail sauce, spicy tomato relish, horseradish cloud     

Escargots, mushroom fricassee, truffle celery root puree    

Lump crab cake, sauce rémoulade     

Foie gras torchon, compressed green apple, black mission fig jam   

Crispy fried oysters Rockefeller   

Baked clams casino   

Sea scallops raspberry meunière, toasted pine nuts, quinoa salad    

Traditional Caesar salad   

Entrée

Jail Island salmon nicoise – fingerling potato, haricot verte, red wine vinaigrette   

Shellfish Americaine– papparadelle, tomato, fines herbes, brandy, lobster broth    

Coquilles St. Jacques– sea scallops, local mushrooms, sherry béchamel   

Steak au Poivre– peppercorn crusted strip, Stilton brandy green peppercorn sauce   

Beef Wellington– filet mignon, paté, mushroom duxelle, baked in pastry   

Roasted lamb rack– mustard brioche crumb, potato Williams    

Veal Oscar– white asparagus, jumbo lump crab, sauce béarnaise   

Duck a l’orange– Duck breast, leg confit, fennel & orange salad, orange gastrique   

Chickenballotine– prosciutto ham, manchego, sage, caper, Marsala sauce    

Pork tenderloin àla moutarde – mustard, shallot, white wine sauce