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.

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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    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.

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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.

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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.

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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.

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separate children’s menu available
Gluten free selections available

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