Our gourmet dinner menu features both Classical and Nouvelle French Cuisine. Candlelight dining, culinary expertise, and our pampering staff make each meal a memorable dining experience. Proper attire required. (Jackets for gentlemen)
Entrees range from $21.00 to $35.00.
Les Premiers Plats
~ Les Champignons et Brie Cuiré au Four $10.25 ~ A varietal of exotic mushrooms, sauteed with shallots, sweet bell peppers, and savory imported Brie in a flakey pastry with a roasted red pepper coulis and a horseradish crème fraiche
~ Les Huîtres Rôti en Coûche $12.50 ~Oysters roasted in their shells under a blanket of braised endive, and drizzled with pernod cream
~ Les Escargots au Bourguignon $9.25 ~Snails broiled in their own shells with an Armagnac and Roquefort garlic butter
~ Le Tour de Crabe Parfait $14.50 ~Jumbo lump crab meat tossed with a horseradish mayonnaise timbled atop baby spinach and a grilled savoy slaw finished with toasted sesame seeds and a teriyaki drizzle
~ La Caille aux Baies Sauvages $11.25 ~Charbroiled Maple Leaf Farms quail nested on radicchio and Belgian endive salad with a medley of berries and a raspberry honey vinaigrette
~ Bisque a’l ’Homard $9.25 ~A savory lobster velvet infused with roasted bell peppers, aromatic herbs, and cognac essence
Les Plats Principaux
La Salade de la LaitueA crispy wedge of romaine hearts, Belgian endive, butter lettuce and radicchio finished with toasted walnuts, dried cranberries and a cider herbs de Provence dressing
Le SorbetFruite Champagne Sorbet with Candied Oranges to cleanse the palate
~ Tournedos de Boeuf Sauté á là Crème Fraiche Aromatique ~Medallions of filet mignon mirrored in aromatic crème Fraiche with Marsala glace$29.75
~ Filet Mignon à l'Homard ~Grilled filet mignon filled with broiled lobster, napped in mushroom cognac cream$32.00
~ Châteaubriand Bouquet ~Filet mignon for two plattered with truffle duchesse potatoes, celery root puree and tomatoes à la Rienne with a pink peppercorn glace, carved flambé tableside with a bouquet of vegetables$80.00
~ Pot-au-Feu aux Fruits de Mer ~A lobster pot of collassel scallops, jumbo prawns, green tip mussels, and lump crab in a cider and tarragon infused boullion hinted with sherry with rooted vegetable and potatoes$35.50
~ Les Médaillons d’Antilope Séché -- *Chef de Cuisine* ~Sauteed antelope medallions mirrored in a burgundy lingonberry glacé with ginger soba noodles and frizzled onions$32.50
~ Le Filet d’Agneau Rôti Provençal ~Succulent fanned lamb rack with a mash of spinach, cherve, and toasted pignolas finished with a fennel and a sundried tomato marmalade$32.00
~ Coquille du Cèdre Grillé ~Colossel sea scallops binded with bacon, then broiled on a cedar board finished on a pastry bundle with a jasmin rice timbale, balsamic reduction and a raspberry gastrich$26.00
~ Une tranche de Veau Normandie ~Frenched and grilled veal chop encrusted with a confit of morels, smoked mozzarella cheese and an olive tapenade finished in a calvados and apple creme fraiche$30.00
~ Le Plongeon du Figues et Vin ~A sauteed breast of duckling simmered in a confit of mission figs port wine and maple syrup on a timbale of jasmin rice with crispy leeks$27.75
~ Le Paquet du Saumon le Meilleur ~Fillet of « Jail Island » salmon stuffed with herbal greens, wrapped with potato strings and then pan seared to a golden brown with a saffron balsamic vanilla reduction$26.50
~ Le Porc aux Noisettes Ecrasé et une Confiture d’Oranges ~Slow-roasted pork tenderloin rubbed with whole grain mustard and crushed hazlenuts with truffle roasted potatoes and vegetables finished with a Grand Marnier and sundried cranberry relish$24.95
~ Le Plat Végétarien « duJour » ~Your Server will inform you of the Chef’s Select Vegetarien Creation du jour made with the finest, freshest ingredients.$23.50
A gratuity of 18% will be added to parties of six or more.
