S M A L L  P L A T E S

ROASTED GOAT CHEESE
with shallots and olive oil  11.

FRENCH COUNTRY TERRINE
with pistachio
 szechuan peppercorn vinaigrette  14.

SALMON DUET
cold smoked salmon & hot smoked salmon 14.

CHILLED COUSCOUS AND SHRIMP
with carrot crudité and pea coulis  14.

BRIE TART
with onion and bacon  14.

KALUGA CAVIAR
served with potato blinis   125.

SCALLOP POMPONNETTE
accented with spinach, ‘bonne femme’ sauce   12.

MARBLE OF ESCARGOT
layered with Shiitake mushrooms and garlic parsley butter 15.

SHRIMP & ANDOUILLE FRICASSEE
tomato, basil and garlic provençale  14.

CHICKEN BOUDIN FEUILLETE
with red bell pepper suprème  14.

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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    7.

CHILLED TOMATO VELOUTÉ
with shrimp and cucumber 10.

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

PETITE MESCLUN SALADE 
maple syrup vinaigrette   6.

HARICOT VERT SALADE
with salami, black olives, hard boiled egg,
lavender vinaigrette 9.

TOMATO SALADE
with mozzarella red onion,
wild caper vinaigrette  11.

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L A R G E   P L A T E S


SEAFOOD AND SHELLFISH

LEEK AND BACON RAGOUT CRUSTED BARRAMUNDI
baked and served with a lobster sauce  29.

POISSON DU JOUR
pan seared, served with heirloom tomato,
choron sauce  29.

WHOLE DOVER SOLE
"tableside" served with lemon caper sauce  39.

 DANISH SALMON
finished with a morel cream sauce   29.

SEA SCALLOPS
with a purple mustard sauce  29.

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MEAT & POULTRY

FILET MIGNON
finished with cardamom sauce   35.

BEEF SHOULDER TENDERLOIN
“AUX 3 POIVRES” 
accented with a green peppercorn sauce   28.

BABY RACK OF LAMB
roasted, served with a parsley garlic jus  33.

 GRILLED BISON FLAT IRON STEAK
with a horseradish burgundy sauce  34.

CERTIFIED ANGUS BEEF
HANGING TENDERLOIN
shallot confit Bordelaise  26.

PORK CHOP DIJONNAISE
marinated and grilled,
served with sauce dijonnaise 25.

*CAJUN MARINATED DUCK BREAST
with chestnut confit, plum Bordelaise  32.

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VEGETARIAN SUGGESTIONS

PETITE MESCLUN SALADE  6.

GAZPACHO  8.

HARICOT VERT SALADE  7.

TOMATO SALADE WITH MOZZARELLA 11.

ROASTED GOAT CHEESE  11.

EUROPEAN CHEESE PLATE   14.

SEASONAL VEGETABLES WITH PASTA
served with bell pepper coulis   15.

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separate children’s menu available
Gluten free selections available

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