Dinner Menu
Foie Gras Torchon with blood orange confiture, toasted sesame seeds and brioche 17.oo Sauteed Gulf Shrimp with eggplant, mint, and tomato gastrique 12.oo Seared Sea Scallops with carrot risotto and fennel beurre noisette 14.oo Crispy Pork Belly and Choucroute with caramelized green grapes and Riesling jus 12.oo Duck Confit with celeriac and green apple salad, Dijon mustard 12.oo Soup du Jour 9.oo _________________________________________________________________________________
Baby Romaine Salad with Green Goddess Dressing sourdough croutons, tomatoes, and cucumbers 9.oo Spinach and Fried Goats Cheese Salad with pears, pecans, and cane syrup vinaigrette 10.oo
Grilled Treviso and Bibb Lettuce with toasted walnuts, red wine truffle vinaigrette 10.oo
Sauteed Snapper with spicy tomato butter and haricots verts, Brabant potatoes and mushrooms 31.oo
Sauteed Grouper with salsa verde, artichokes, roasted peppers, potatoes and baby leeks 30.oo Fresh Gnocchi with Truffled Parmesan Cream, wild mushroomas and asparagus 22.oo
Roasted Chicken with garlic mashed potatoes, wild mushrooms and haricots verts 23.oo
Crispy Duck Breast with sweet potato gratin, mustard greens and sherry duck jus 29.oo Braised Lamb Shank with glazed root vegetables, fregola, and ras al hanout jus 30.oo Roasted Veal Chop with chanterelles, Bloomsdale spinach, Maytag blue cheese, and veal glace 34.oo Black Angus Filet Mignon with balsamic demi glace, rapini, roasted potatoes, and cipolini onions 35.oo
Dessert Menu Vanilla Bean Creme Brulee 9.oo Selection of Fine Cheeses with fruit gelee and raisin walnut bread 12.oo Chocolatte Mousse Tartlette with raspberry port sauce 9.oo Caramelized Banana Split with chocolate sauce, butterscotch and walnuts 10.oo Buttermilk Panna Cotta with blueberry-gin compote 10.oo Homemade Sorbet with fresh berries 8.oo
*Menu changes about every six weeks
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