Dinner
Dinner Menu

S M A L L  P L A T E S

ALPACA, QUAIL AND BOUDIN NOIR TERRINE
with pistachio and black olives,
lavender vinaigrette and griottine  15.

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


CHILLED DUCK AIGUILLETTE DUET
infused with Cajun spice and garlic, mustard and candied fruit tartelette  16.

LOBSTER BOUDIN AND SALMON GRAVLAX DUET
seaweed pepper vinaigrette, herruga caviar    17.

BABY ARCADIAN GREENS
with shrimp, chicken parfait, smoked salmon and prosciutto de parma, fennel vinaigrette  16.

SHRIMP AND WATER CHESTNUT GATEAU
pesto remoulade, tomato fondue and english pea coulis 13.

PHEASANT LEG CONFIT, LEONCINI HAM, QUAIL EGG AND FOIE GRAS TIMBALE "EN GELEE"
carrot pirogue and chervil vinaigrette 17.

BOUILLABAISSE LOG
rouille mousseline and rosemary banette, Belgian endive tapenade 15.

EUROPEAN AND DOMESTIC CHEESE PLATE   17.

RUSSIAN OSSETRA CAVIAR
      served with potato blinis    125.

MARBLE OF ESCARGOT
layered with shiitake mushroom
and garlic parsley butter  15.

PETITE POULET ROUGE BALLOTINE
with corn and truffle cruchade, red bell pepper supreme sauce, parmesan gressin   16.

SEAFOOD PEPITES STUFFED SAVOY CABBAGE
smoked tomato velvet sauce, cavi-art quenelle  16.

ROASTED SKATE WING ROSSINI

with leek fondue and jerez vinegar jus, apple compote,
balsamic reduction   21.



S O U P E  &  S A L A D E
 

SEASONAL SOUPE  7.

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


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

PETITE MESCLUN SALADE 
Ohio maple syrup vinaigrette   5.

GRILLED ARTICHOKE, BABY ARUGULA AND KUMATO SALADE TRIO
Ohio cow's milk feta cheese, caperberry vinaigrette   11.


WATERCRESS AND FROG LEG SALADE
with bacon, cucumber, roasted pine nuts,
red onion 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.

BAKED BARRAMUNDI
with zucchini provencal and cepe robe, fresh pappardelle,
lobster sauce  34.

LAKE WALLEYE
  with wild herbs and black olives, potato gnocchi demi-deuil, pale ale mustard "Bonne Femme" sauce   30.

SAINT-PIERRE SUPREME
AND PISTACHIO CRUSTED SCALLOP

bamboo rice, saffron vin blanc sauce  38.


PAN SEARED NORWEGIAN SALMON
    with gambas and lobster ravioli, cream of spinach sauce  36.


MEAT & POULTRY

TOURNEDOS OF BEEF FILET MIGNON
with eggplant caviar, shiitake mushroom and green cardamom sauce   39.

GRILLED SMOKED PEPPER AND GINGER MARINATED BEEF SHOULDER TENDERLOIN
with fourme d'ambert, duck bacon and sesame seed butters, shallot clafouti  32.

ROASTED SPICED DUCK MAGRET
with quail egg in brioche, fig meurette and banyuls acacia honey gastrique   35.

BLACK GARLIC AND VEAL SWEETBREAD STUFFED VEAL MEDALLION
with potato "arc en ciel," morel sauce  37.

GRILLED ANGUS BEEF STRIP LOIN AND PAN SEARED RABBIT SADDLE
rabbit cervelas, grape must mustard veal jus  38.


LAMB OSSO BUCCO GOAT CHEESE STRUDEL AND BABY RACK OF LAMB DUET
  rosemary lamb jus    35.

GRILLED "HERBES DE PROVENCE" MARINATED
PORK BRISKET

vegetables napoleon, pork belly potato darphin,
sundried tomato bordelaise   26.


VEGETARIAN SUGGESTIONS

PETITE MESCLUN SALADE  5.

BUTTERNUT SQUASH VELOUTE  11.

GRILLED ARTICHOKE, BABY ARUGULA AND KUMATO SALADE TRIO
Ohio cow's milk feta cheese, caperberry vinaigrette  11.

ROASTED FRESH GOAT CHEESE  11.


EUROPEAN AND DOMESTIC CHEESE PLATE   17.

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 Grand Marnier Tuile   9.


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



COCONUT DACQUOISE
Pineapple Confit, Passion Fruit and Mango Cream,
Chocolate Truffle "Au Coeur," Mango Coulis  9.


ALSACIAN BLUEBERRY TARTE
Wild Strawberry Mousse, Lemon Chantilly
and Hibiscus Crystals  9.


WHITE CHOCOLATE AND
MARC DE CHAMPAGNE CHARLOTTE
Chocolate Truffette and Raspberry Miroir  9.


CHOCOLATE TRILOGY DELICE
with Almond and Coconut Jaconde,
Godiva Creme Anglaise
  9.



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




nut free and gluten free available

Chef Richard Blondin