Menu

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 10th through November the 21st

 

Appetizers

Three onion soup gratin    11.00

Poached shrimp, cocktail sauce, horseradish cloud     17.00

Escargots, mushroom fricassee, truffle celery root puree    18.00

Foie gras torchon – fig jam, pickled shallots, lavash crackers   22.00

Jumbo lump crab, toasted orzo, alfredo sauce     19.00

Beef tenderloin tartarcapers, pickled shallots, basil emulsion, toasted baguette   18.00

Oysters Rockefeller – Pernod spinach, bechamel, house bacon, asiago cheese   18.00

Traditional Caesar salad    9.00

Substitute Caesar for House salad    6.00

 

Salad

Spring mix salad, fried malanga, mung beans

Choice of (green goddess, Catalina, creamy blue cheese)

Entrée

  Chilean sea bass nicoise – fingerling potato, haricot verte, red wine vinaigrette    40.00

 Bouillabaisse – shrimp, mahi, Patagonian bay scallops, tomato, fennel, saffron broth    38.00

Coquilles St. Jacques – sea scallops, royal trumpet mushrooms, sherry béchamel    39.00

Beef Wellington – filet mignon, paté, mushroom duxelle, baked in pastry    52.00

 Steak au Poivre – peppercorn crusted strip, Stilton, brandy green peppercorn sauce   44.00

Roasted lamb rack – mustard brioche crumb, potato Williams    49.00

 Veal Oscar – white asparagus, jumbo lump crab, sauce béarnaise    48.00

 Duck a l’orange – Duck breast, crispy leg confit, fennel orange salad, orange gastrique    37.00

Chicken saltimbocca – prosciutto ham, manchego, sage, caper, Marsala sauce    31.00

Updated November 08, 2021