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