Dinner
Dinner Menu

S M A L L  P L A T E S


CHEF'S HOUSE PATE
with alpaca, quail, and boudin noir, pistachio, black olive, tarragon vinaigrette  15.

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


CLASSIC FRENCH TIMBALE "EN GELEE"
with duck leg confit, leoncini ham, quail egg and foie gras, lavender vinaigrette  17.

HOUSE CURED SALMON GRAVLAX
with lobster "boudin," seaweed pepper vinaigrette, herruga caviar    17.

SASHIMI TUNA
dusted with Corsican wild herbs, grilled artichoke, lemon vinaigrette and English pea coulis 17.

EUROPEAN AND DOMESTIC CHEESE SYMPHONY
with roasted walnut and craquelins  19.

RUSSIAN OSSETRA CAVIAR
served with potato blinis    125.

REFECTORY ESCARGOT TERRINE
a specialty, layered with shiitake mushroom, accented with garlic parsley butter  16.

FRESHWATER PRAWN TEMPURA
with tomato and blue crab compote, basil vin blanc sauce  16.

RABBIT LOIN AND CERVELAS FRIAND
with roasted carrot and grape must coulis   15.


S O U P E  &  S A L A D E
 

SEASONAL SOUPE  7.

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

PUMPKIN BISQUE
garnished with crispy satina gold potato   8.

*CAESAR SALADE CLASSIC
in a garlic lemon vinaigrette with grated parmesan   8.

PETITE MESCLUN SALADE 
Ohio maple syrup vinaigrette   5.

LIVING WATERCRESS AND FROG LEG SALADE
with bacon, cucumber, roasted pine nuts and red onion vinaigrette   12.

CHILLED ROASTED PORTABELLA AND OHIO TURNIPS
with baby arugula, black river blue cheese, shallot vinaigrette 11.

HARICOTS VERT
with prosciutto di parma, Corsican feta cheese and herbes de Provence 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.

SAUTEED SEA SCALLOPS
with red bell pepper linguini, onion soubise and purple mustard sauce  37.

EUROPEAN SEA BASS
  with tomato butter, tricolor couscous timbale and tomato velvet cream sauce   38.

PAN SEARED NORWEGIAN SALMON CHOP
with crab pannequet 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 BEEF SHOULDER TENDERLOIN 
marinated with smoked paprika, accented with three garlic Bordelaise 32.

ROASTED DUCK BREAST
with wild mushroom crepe, olive tapenade and rosemary honey jus   35.

PAN SEARED VEAL LOIN
with brochette of veal pomponnette, sun dried tomato caper sauce  35.

ORGANIC CHICKEN BREAST "LABEL ROUGE" 
with black truffle puree and pan seared foie gras, jerez Bordelaise  29.

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

GRILLED BISON FLAT IRON
marinated in olive oil and orange, with buffalo mozzarella feuillete and smoked bacon Cabernet sauce  36.


VEGETARIAN SUGGESTIONS

PETITE MESCLUN SALADE  5.


Pumpkin Bisque
garnished with satina gold potato  8.

CHILLED ROASTED PORTABELLA AND OHIO TURNIPS
with baby arugula, black river blue cheese, shallot vinaigrette  11.

HARICOTS VERT
with Corsican feta cheese, herbes de Provence vinaigrette  9.

ROASTED FRESH GOAT CHEESE  11.


EUROPEAN AND DOMESTIC CHEESE SYMPHONY   19.

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 Butter Sable   9.


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



CARROT & SOUR CREAM MOUSSE "GATEAU"
with Candied Parisian Carrots and Carrot Crème Anglaise  9.


LEMON BAVARIAN
with Citrus Joconde, Orange Grand Marnier sauce, Truffle Bar  9.


FROZEN DRAMBUIE SOUFFLE
with Chocolate Shavings and Autumn Macaron  9.


CHOCOLATE DOME
with Salted Caramel Center, Coconut Tuile and Crème Anglaise  9.



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




nut free and gluten free available

Chef Richard Blondin