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 9th through November the 20th
Appetizers
Three onion soup gratin 12.00
* Poached shrimp – cocktail sauce, horseradish cloud 17.00
Escargots – mushroom fricassee, truffle celery root puree 18.00
* Foie gras – tart cherry jam, fennel, arugula 23.00
Jumbo lump crab cake – vegetables remoulade, cornichons 19.00
* Beef tenderloin tartar – capers, pickled shallots, basil emulsion, toasted baguette 19.00
* Oysters Rockefeller – Pernod spinach, bechamel, house bacon, asiago cheese 19.00
Spinach salad – warm bacon dressing, spicy yams, apple compote 10.00
Substitute spinach salad for House salad 6.00
Salad
Spring mix salad, fried malanga, mung beans
Choice of (green goddess, Catalina, creamy blue cheese)
Entrée
* Atlantic halibut nicoise – fingerling potato, haricot verte, red wine vinaigrette 42.00
* Lobster Amércaine – fines herbs, wine, garlic, tomato shellfish broth, angel hair 52.00
* Coquilles St. Jacques – sea scallops, royal trumpet mushrooms, sherry béchamel 45.00
* Beef Wellington – filet mignon, paté, mushroom duxelle, baked in pastry 55.00
* Steak au Poivre – peppercorn crusted strip, pave potato, brandy green peppercorn sauce 45.00
* Roasted lamb rack – mustard brioche crumb, potato Williams 57.00
* Veal Oscar – white asparagus, colossal lump crab, sauce béarnaise 49.00
* Duck cassoulet – duck breast, crispy leg confit, duck sausage, beans, mushrooms, parsnip 39.00
Pork cheeks pot roast – potatoes & vegetables, hearty pan gravy 32.00
Chicken saltimbocca – prosciutto ham, manchego, sage, caper, Marsala sauce 32.00