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Dinner Menu
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SOUPE & SALADE
MUSSEL SOUP with white wine and shallots in a saffron cream 10.
CHILLED TOMATO VELOUTE with shrimp and cucumbers 9.
SOUP OF TODAY'S MARKET ‘HUMOR’ 7.
CAESAR SALADE CLASSIQUE in a *garlic lemon vinaigrette with grated parmesan 7.
PETITE MESCLUN SALADE with roasted walnuts and maple syrup vinaigrette 6.
HARICOT VERT SALADE shallots and almonds, red onion vinaigrette 8.
TOMATO SALADE with julienned salami, wild caper vinaigrette 9.
COLD HORS D'OEUVRE
DUET OF TERRINE szechuan peppercorn vinaigrette 14.
GULF SHRIMP chilled, with micro greens and grapefruit vinaigrette 14.
ROASTED GOAT CHEESE with shallots and olive oil 11.
TRIO OF SALMON Salmon Rillete, Salmon Gravlax, & Hot Smoked Salmon 15.
CHILLED OMELETTE "ARC EN CIEL"
asparagus and portabella, with champagne vinaigrette 12.
HOT HORS D'OEUVRE
REFECTORY CRAB CAKE with mild smoked red bell pepper veloute 13.
MARBLE OF ESCARGOT with shiitake mushrooms and garlic parsley butter 15.
SCALLOP POMPONNETTE with spinach and 'Bonne Femme' sauce 13.
MUSHROOM FEUILLETE with puff pastry and madeira wine sauce 12.
SEAFOOD & SHELLFISH
PAN SEARED SEA SCALLOPS with herb linguini and carrot coulis 30.
SHRIMP FRICASSEE trio of pasta with parmesan, basil vin blanc 25.
LAKE WALLEYE accented with a pistachio white wine sauce 28.
ROASTED SALMON
with a mussel butter sauce 28.
POISSON DU JOUR
crowned with a crabmeat & artichoke crust, lobster sauce 29.
MEAT & POULTRY
BABY RACK OF LAMB with Bleu d'Auvergne and lamb jus 33.
GRILLED PORK CHOP
accented with dijon and wild herb sauce 25.
FILET MIGNON OF BEEF with cardamom sauce 34.
LEMON ROSEMARY DUCK BREAST with sour cherry bordelaise 32.
BISON STRIP STEAK with french country butter 38.
DUET OF ROASTED OSTRICH FAN & CHICKEN BREAST accented with a cured black olive bordelaise 36.
BEEF SHOULDER TENDERLOIN
"Aux 3 Poivres" served with green peppercorn sauce 28.
SEASONAL VEGETABLES WITH PASTA with a bell pepper coulis 15.
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Separate children’s menu available Gluten free selections available
DESSERTS
TRADITIONAL VANILLA CREME BRULEE **Crispy Palmier 8.
*WARM CHOCOLATE TART
Pecan Praline, Milk Chocolate Sauce, Mint Julip Ice Cream 8.
LEMON TART with meringue & raspberry coulis 8.
*REFECTORY PETIT FOURS PLATTER
Pistachio Crème Brulée, Paté de Fruit,
Coconut Banana Macaroon 13. (for two)
*RASPBERRY SILK CAKE Almond Daquise layered with Raspberry Gelée,
White Chocolate Bavarian and Hazlenut Crunch 8.
CHOCOLATE CREPES
Orange White Chocolate Mousse, Brandied Cherries,
Orange Vanilla Bean Sauce 8.
*FROZEN PISTACHIO CHARTREUSE SOUFFLE **with strawberry coulis 8.
**FRESH FRUIT AND SORBET 8.
**ICE CREAM TRIO 6.
*EUROPEAN CHEESE PLATE 14.
**with walnuts
*nuts are used in the presentation of this selection ** can be prepared gluten free
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