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 10^th through November the 21^st

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 tartar – capers, 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