Dinner
Dinner Menu

S M A L L  P L A T E S


WARM BABY BRIE & WILD BOAR BACON TARTE
caramelized onion, blonde frisee, raspberry vinaigrette  16.

ROASTED FRESH GOAT CHEESE
  with shallots and olive oil, 
          golden and red beets    11.


QUAIL TERRINE
boudin noir, boudin blanc, pistachio, cranberry and black olive, smoked carrot vinaigrette and griottine  15.

HOUSE CURED SALMON GRAVLAX
gambas mousse, herruga caviar, seaweed pepper vinaigrette    17.

BLUE CRAB & AVOCADO
shrimp confit, micro watercress, grapefruit vinaigrette 15.

EUROPEAN AND DOMESTIC CHEESE SYMPHONY
with roasted walnut and craquelins  19.

RUSSIAN OSSETRA CAVIAR
served with potato blinis    125.

REFECTORY ESCARGOT TERRINE
a specialty, layered with shiitake mushroom, accented with garlic parsley butter  16.

LAKE ERIE WALLEYE & CRAYFISH TIMBALE
with morels, leek fondue, tomato shrimp velvet sauce  13.

VEAL SWEETBREADS
crowned with puff pastry, braised celery root, dark ale mustard sauce  16.

WILD MUSHROOM & TEXAS ANTELOPE PATE
baked in pastry, accented with sage bordelaise  18.





S O U P E  &  S A L A D E
 

SEASONAL SOUPE  7.

MUSSEL SOUPE
a specialty, white wine, shallots and leek in a saffron cream   11.

BUTTERNUT SQUASH VELVET SOUPE
with satina gold potato, leoncini ham mosaic   9.

*CAESAR SALADE CLASSIC
in a garlic lemon vinaigrette with grated parmesan   8.

PETITE MESCLUN SALADE 
Ohio maple syrup vinaigrette   5.

CHILLED GREEN LENTILS
with venison cervelas, shallot vinaigrette, French Cantal cheese shavings   11.

WILD ARUGULA & BABY FRISEE SALADE
soft boiled eggs, pork belly, red onion vinaigrette 12.

FRENCH HARICOTS VERT WITH CORSICAN FETA
Rosette de Lyon, champagne vinaigrette 12.


L A R G E   P L A T E S

SEAFOOD AND SHELLFISH


WHOLE DOVER SOLE
served tableside, lemon caper butter sauce  49.

SAUTEED SEA SCALLOPS
with red bell pepper linguini, saffron vin blanc  37.

ROASTED CHILEAN SEA BASS
  smoked bacon and sundried tomato vin blanc   39.

PAN SEARED SKATE WINE "ROSSINI"
 
 meuniere, with foie gras, sherry vinegar sauce   397

NORWEGIAN SALMON
with parsley crust quenelle, lobster ravioli, cream of spinach sauce  34.


MEAT & POULTRY

BEEF TENDERLOIN TOURNEDOS
pan seared with shiitake mushrooms, green cardamom sauce   39.

BONELESS BEEF SHORT RIB 
slow braised "bourguignon style," portabella ravioli  29.

ROASTED DUCK BREAST
duck bacon, sweet and sour candied fruit wine sauce   35.

ROASTED PORK LOIN CHOP
bourbon brined, thyme mustard sauce  28.

ELK FLANK STEAK 
chestnut confit, truffle bordelaise  34.

GRILLED BISON STRIP LOIN
 marinated in herbes de provence, buffalo mozzarella friand, black olive country butter   39.

CARAWAY MARINATED LAMB TENDERLOIN
with roasted lamb stuffed kumato, buttermilk bleu cheese lamb jus  37.


VEGETARIAN SUGGESTIONS

PETITE MESCLUN SALADE  5.


BUTTERNUT SQUASH VELVET SOUPE
with satina gold potato  9.

CHILLED GREEN LENTILS
shallot vinaigrette, French Cantal cheese shavings  9.

FRENCH HARICOTS VERT WITH CORSICAN FETA
champagne vinaigrette  10.

WILD ARUGULA & BABY FRISEE SALADE
soft boiled eggs, red onion vinaigrette  10.

ROASTED FRESH GOAT CHEESE  11.


EUROPEAN AND DOMESTIC CHEESE SYMPHONY   19.

FRESH VEGETABLES AND PASTA
served with red bell pepper coulis   15.



separate children’s menu available
Gluten free selections available



D E S S E R T S

VANILLA CREME BRULÉE "PAUL BOCUSE"
served with Butter Sable   9.


WARM PEAR TARTE 
Almond Frangipane,
Pistachio Ice Cream, Trio of Coulis  10.



CARROT & SOUR CREAM MOUSSE "GATEAU"
with Candied Parisian Carrots and Carrot Crème Anglaise  9.


LEMON BAVARIAN
with Citrus Joconde, Orange Grand Marnier sauce, Truffle Bar  9.


FROZEN DRAMBUIE SOUFFLE
with Chocolate Shavings and Autumn Macaron  9.


CHOCOLATE DOME
with Salted Caramel Center, Coconut Tuile and Crème Anglaise  9.



FRESH FRUIT AND SORBETS
Three flavors of sorbet
with Seasonal Fruit    8.




nut free and gluten free available

Chef Richard Blondin