Dinner Menu
Wine Corkage Fee Per Bottle
50.0 (2 Max Per Table)/ Bottles Featured On Our List Will Not Be Served.
House-Made “Epi” Baguette
Herb & Shallot Butter 3.5 (Per Person)
To Share
Deviled Eggs (3)
Radish, Micro Greens (V)
Siberian Caviar Tin
House-Made Buckwheat Blinis, Crème Fraîche, Chives
To Start
French Onion Soup
Brioche, Comte Cheese
Garden Salad
Farmers Market Lettuce, Winter Vegetables, Shallot Vinaigrette (V)
Multicolored Beet Salad
Baby Arugula, Horseradish Emulsion, Feta Cheese (V)
Escargots
Traditional Garlic And Herb Butter
Prime Filet Carpaccio
Truffle Oil, Shaved Parmesan
“Free” Sauteed Foie Gras
House-Made Brioche, Lingonberry Chutney
Mille Fleurs Lobster Salad (1/2 Lobster)
Avocado, Papaya, Lemon dressing
Main Course
Vegetarian Risotto
Fresh Peas, Mushrooms, Parmesan (V)
Maple Leaf Farm Duck Breast “A L’Orange”
Celery Root, Braised Fennel
Ora King Salmon
Butternut Squash, Swiss Chard
Black Tiger Shrimp W/ House-Made Squid-ink Pasta
Roasted Tomatoes
Local Halibut
Curry Velouté, Fingerling Potato, Snap Peas
Maine Lobster Risotto:
Parmesan Tuile, Chives, Cognac Lobster Sauce
Roasted Wild Caught Atlantic Dover Sole
Lemon Beurre Noisette
Lamb Osso Bucco
Pommes Puree, Carrots, Jus
Berkshire Pork Chop
Creamy Polenta, Brussell Sprouts, Mustard Sauce
Traditional Wienerschnitzel
Veal Loin, Lemon Caper Butter Sauce
Prime Angus New York (10oz)
Sweet Potatoes, Sauce Bordelaise
Prime Beef Filet (8oz)
Shropeshire Blue Cheese, Madeira Truffle Sauce
+add fresh shaved black périgord truffles to any dish
Side Dishes(V) Choice Of 3 Sides
Brussels Sprouts w/ Feta and Pomegranate
Parmesan Fries w/ Truffle
Cauliflower Gratin
Maître D’
Marko Dedic
Executive Chef
Michael Moritz
A 5% Surcharge Will Be Added To Your Check
Split Appetizer Fee $2.5, Split Entree Fee $5