COLD HORS D'OEUVRE

ROASTED GOAT CHEESE
with shallots and olive oil  11.

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

*TRIO OF SALMON
SalmonRillete, Salmon Gravlax, &Hot Smoked Salmon 15.

CHILLED PORTABELLA
 leoncini white ham and black olive vinaigrette  12.

SHRIMP COURT BOUILLON
with a tomato and avocado fondue  14.

KALUGA CAVIAR
served with potato blinis   125.

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HOT HORS D'OEUVRE

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

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

DOVER SOLE & SMOKED SALMON PAUPIETTE
with lemon caper butter sauce  15.

SWEETBREAD LASAGNA
with celery root and a whole grain mustard sauce  15.

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SOUPE & SALADE
 
MUSSEL SOUP
white wine and shallots in a saffron cream  10.

SOUP DU JOUR  today’s market    8.

LOBSTER BISQUE  with crabmeat   10.

*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.

COCOTTE OF GREEN LENTIL SALAD
with wild boar cervelas and a shallot vinaigrette  9.

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SEAFOOD AND SHELLFISH

PARSLEY CRUSTED BARRAMUNTI
baked and served with a roasted garlic chablisienne sauce  28.

BRAISED BLACK GROUPER
bouillabaisse style  31.

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.

OHIO PHEASANT BREAST & BISON LOIN
with a horseradish burgundy sauce  34.

VEAL 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

SOUP DU JOUR   7.

PETITE MESCLUN SALAD  5.

ROASTED GOAT CHEESE  11.

SLOW ROASTED PORTABELLA
aged balsamic vinegar   9.

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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