Dinner Menu
Foie Gras Torchon with poached pear and port reduction 16.oo Sauteed Louisiana Shrimp with creamy polenta, pancetta and fried capers 11.oo Seared Sea Scallops with fettuccine, bacon, tomato confit and pesto 14.oo Crispy Sweetbreads with Louisiana Crawfish, Brabant potatoes, and Crystal butter sauce 11.oo Duck Confit with julienne green apples and celery root with calvados cream 11.oo Spanish Tortilla of Potato and Escarole with petit salad and tomato jam 9.oo Soup du Jour 9.oo _________________________________________________________________________________
Spinach Salad with warm bacon and egg vinaigrette and sourdough croutons 10.oo Baby Romaine with Kalamata olives, parmesan crisp, smoked tomato vinaigrette 9.oo
Arugula and Baby Beets with crispy shallots, herbed goat cheese and red wine vinaigrette 9.oo
Sauteed Snapper with ratatouille and basil butter 29.oo
Seared Yellowfin Tuna with baby carrots, beet greens, crispy shitakes and truffled citrus butter 29.oo Arctic Char with creole mustard Spaetzle, melted leeks and pinot noir reduction 23.oo
Seared Filet Mignon with confit fingerling potatoes, haricots verts and sauce Perigord 34.oo
Roasted Chicken with wild mushrooms, garlic mashed potatoes, green beans 23.oo
Roasted Duck Breast with golden beets, cashew-Manchego risotto and honey thyme jus 29.oo Sauteed Medallions of Veal Tenderloin with wild mushrooms, potato hay, garlic aioli and veal jus 32.oo Wild Mushroom and Ricotta Cannelloni with braised kale, charred tomatoes, and sauce Mornay 23.oo
Dessert Menu Vanilla Bean Creme Brulee 8.00
Flourless Chocolate Cake with orange Grand Marnier sauce 9.00
Warm Apple Tarte Tatin with cinnamon creme fraiche ice cream 9.00 Selection of fine cheeses with fruit compote and raisin walnut bread 12.oo
Caramelized Banana Split with toasted walnuts, butterscotch, and fudge sauce 10.00
Sorbet with fresh berries 8.00
*Menu changes about every six weeks
| 
