S M A L L  P L A T E S

ROASTED GOAT CHEESE
with shallots and olive oil  11.

ALPACA TERRINE
with applewood smoked bacon and roasted hazelnuts,
 sour cherries in brandy  15.

SALMON DUET
Cold Smoked Salmon & Hot Smoked Salmon 14.

BRIE TART
with onion and bacon  14.

KALUGA CAVIAR
served with potato blinis   125.

SCALLOP POMPONNETTE
accented with spinach, ‘bonne femme’ sauce   12.

MARBLE OF ESCARGOT
layered with Shiitake mushrooms and garlic parsley butter 15.

SHRIMP & ANDOUILEE FRICASSEE
tomato, basil and garlic provençale  13.

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S O U P  &  S A L A D
 
MUSSEL SOUP
white wine and shallots in a saffron cream  10.

SOUPE DU JOUR 
today’s market    8.

*CAESAR SALADE CLASSIC
in a garlic lemon vinaigrette with grated parmesan   7.

PETITE MESCLUN SALADE 
maple syrup vinaigrette   5.

BABY SPINACH SALAD
with crispy bacon and dijon vinaigrette 7.

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L A R G E   P L A T E S


SEAFOOD AND SHELLFISH

LEEK AND BACON RAGOUT CRUSTED BARRAMUNDI
baked and served with a roasted garlic chablisienne sauce  28.

HALIBUT DEMI DEUIL
with parsley peppercorn vin blanc  33.

SAUTEED LAKE WALLEYE
Red bell pepper and sun dried tomato vin blanc  29.

 DANISH SALMON
finished with a morel cream sauce   29.

SEA SCALLOPS
with a purple mustard sauce  30.

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MEAT & POULTRY

FILET MIGNON
finished with cardamom sauce   34.

BEEF SHOULDER TENDERLOIN
“aux 3 poivres” 
accented with a green peppercorn sauce   28.

RACK OF LAMB
roasted, served with a parsley garlic jus  34.

 GRILLED BISON LOIN
with a horseradish burgundy sauce  34.

CERTIFIED ANGUS BEEF
HANGING TENDERLOIN
shallot confit bordelaise  24.

OHIO PORK TENDERLOIN
accented with wild herb sauce  24.

*SPICED CAJUN DUCK BREAST
with chestnut confit, pine honey gastrique  32.

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VEGETARIAN SUGGESTIONS

PETITE MESCLUN SALAD  5.

ROASTED GOAT CHEESE  11.

EUROPEAN CHEESE PLATE   14.

SEASONAL VEGETABLES WITH PASTA
served with bell pepper coulis   15.

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separate children’s menu available
Gluten free selections available

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