Classical Cuisine weeks: November 8 through November the 19
Appetizers
Three onion soup gratin 12.00
* Poached shrimp – cocktail sauce, horseradish cloud 17.00
Escargots – mushroom fricassee, truffle celery root puree 19.00
* Foie gras – tart cherry jam, fennel, arugula 23.00
Jumbo lump crab cake – vegetables remoulade, cornichons 20.00
* Beef tenderloin tartar – capers, pickled shallots, basil emulsion, toasted baguette 19.00
* Oysters Rockefeller – Pernod spinach, bechamel, house bacon, aged gouda cheese 19.00
Classic Caesar salad – romaine lettuce, croutons, garlic parmesan dressing 10.00
Substitute Caesar 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 meuniere – raspberry butter sauce, toasted pine nuts, cucumber 43.00
* Lobster Amércaine – fines herbs, wine, garlic, tomato shellfish broth, papparadelle 55.00
* Coquilles St. Jacques – sea scallops, royal trumpet mushrooms, sherry béchamel 45.00
* Beef Wellington – filet mignon, paté, mushroom duxelle, baked in pastry 60.00
* Steak au Poivre – peppercorn crusted strip, Roquefort cheese, brandy green peppercorn sauce 49.00
* Roasted lamb rack – mustard brioche crumb, potato Williams 59.00
* Veal Oscar – white asparagus, colossal lump crab, sauce béarnaise 49.00
* Duck a l’Orange – duck breast, crispy leg confit, fennel blood orange salad 40.00
Pork cheeks pot roast – potatoes & vegetables, hearty pan gravy 34.00
Chicken saltimbocca – prosciutto ham, manchego, sage, caper, Marsala sauce 33.00