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Dinner Menu
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S M A L L P L A T E S
ALPACA TERRINE with pistachio, black olives, and cranberries, lavender vinaigrette and griottine 15.
ROASTED GOAT CHEESE with shallots and olive oil, garnished with red beets 11.
SALMON, SMOKED SALMON, SMOKED TROUT AND MUSSEL RILLETTE with herruga caviar and sun dried tomato vinaigrette 14.
BRIE TARTE FEUILLANTINE with onion fondue, bacon and truffle vinaigrette 15.
BABY PORTABELLA and chicken foie gras, aged balsamic jus 12.
RUSSIAN OSSETRA CAVIAR served with potato blinis 125.
SCALLOP POMPONETTE accented with spinach, 'bonne femme' sauce 12.
MARBLE OF ESCARGOT layered with shiitake mushroom and garlic parsley butter 15.
SCALLOP ROSSINI with sherry wine vinegar and leek fondue 21.
SWEETBREAD LASAGNA with celery and whole grain mustard sauce 15.
POACHED GAMBAS with truffle polenta, sweet tomato and champagne hollandaise 18.
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 market price.
*CAESAR SALADE CLASSIC in a garlic lemon vinaigrette with grated parmesan 7.
PETITE MESCLUN SALADE maple syrup vinaigrette 5.
GRILLED ARTICHOKE SALADE with rabbit cervellas and criolla viniagrette 11.
GOLDEN BEET SALAD with salami, feta cheese and a caper vinaigrette 12.
RAMEQUIN OF BELUGA AND IVORY LENTILS with shallot vinaigrette 11.
L A R G E P L A T E S
SEAFOOD AND SHELLFISH
OVEN ROASTED HALIBUT with a crab meat and artichoke crust, onion soubise and Choron-style sauce 36.
PAN SEARED SEA SCALLOPS with shiitake mushrooms, spring vegetables and purple mustard sauce 33.
SUPREME OF BARRAMUNDI white truffle duxelle and lobster velvet sauce 34.
DOVER SOLE & SCOTTISH SALMON DUET with lemon caper sauce, tomato tarragon velouté 36.
WHOLE DOVER SOLE served tableside 46.
MEAT & POULTRY
FILET MIGNON finished with cardamom sauce 38.
BEEF SHOULDER TENDERLOIN “AUX 3 POIVRES” accented with a green peppercorn sauce 28.
DUET OF VEAL MEDALLION & BISON LOIN grilled, served with horseradish Bordelaise 36.
ROASTED QUAIL stuffed with mushroom and corn, served with confit of shallot bordelaise 28.
CAJUN MARINATED DUCK BREAST with sour cherry beaujolaise 31.
ROASTED BABY RACK OF LAMB with a parsley garlic lamb jus 39.
TEXAS ANTELOPE bourbon brined, sage & bacon crusted served with an acacia honey jus 39.
VEGETARIAN SUGGESTIONS
PETITE MESCLUN SALADE 5.
VEGETARIAN ARTICHOKE SALAD 9.
VEGETARIAN PORTABELLA 9..
ROASTED GOAT CHEESE 11.
EUROPEAN CHEESE PLATE 14.
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
TRADITIONAL CREME BRULÉE served with crispy palmier 8.
WARM PEAR
TART Pistachio Frangipane, Pistachio Ice Cream, trio of coulis 10.
BOURBON & CHOCOLATE FROZEN SOUFFLE Cranberry and Cherry Compote 8.
CHOCOLATE ORANGE TART Blood Orange Sorbet and Orange Sauce 9.
FLOURLESS CHOCOLATE TORTE Cardamom Ice Cream, Espresso Caramel Sauce 9.
PINEAPPLE CREPES Vanilla pastry cream Candied Pineapple Meyers Rum Caramel sauce 8.
ALMOND & PINENUT TART Pistachio Anglaise and Caramel Chantilly 8.
FRESH FRUIT AND SORBET Three flavors of sorbet with seasonal fruit 8.
nut free and gluten free available
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Chef Richard Blondin
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