Menu 150 150



Wild Mushroom Vol au Vent k

Warm Asparagus and Wild Mushrooms in Puff Pastry


Black River Oscietra Caviar

with Classic Garnishes


Mixed Green Salad wk

with Roasted Butternut Squash, Bleu Cheese, Toasted Pecans, Pepitas, Maple/Dijon Dressing


Truffle Cheese Mousse wk

with Lobster Pea Beurre Blanc


Steak Tartare

Classic Steak Tartare with Raw Filet Mignon, Capers, Shallots, and Pumpernickel Points


Mediterranean Soup wk

with Artichokes, Tomatoes, Peppers, Zucchini and Parmesan Cheese


Carpaccio du Jour



Duck a l’Orange w

Crispy Duck Breast with an Orange Reduction Sauce


Dover Sole Almandine w

Dover Sole with Brown Butter and Toasted Almonds


Filet Mignon w

Whole Filet of Beef with Bordelaise Sauce and Warm Brie


Pork En Croute

Filet of Pork with Spinach, Goat Cheese and Roasted Red Pepper; Wrapped with Puff Pastry, Light Reduction Sauce with Garlic


Veal Sweetbreads w

Sauteed and finished with Cognac, Green Peppercorns, and demi-glace


Lobster Cardinal

Roasted Lobster with Scallops with Truffle, Gruyere Cheese, Lobster Sauce, served with Puff Pastry


Tuna Dijonnaise w

Seared Yellowfin Tuna served with Dijonnaise Cream Sauce


Wild Mushroom Ravioli wl

With Vegan Feta, Spinach, Grilled Cippolini Onions, with a Truffle Mushroom Reduction


Cornish Game Hen Supreme w

Roasted with White Wine and Natural Juices, Finished with a Touch of Cream and Butter




Grand Marnier Souffle  ($3 Supplement) w
Sorbet w l
Profiteroles with Chocolate Mousse k
Warm Pear Tart with Vegan Vanilla Ice Cream l
Cheese Board with a Duo of Cheeses and Accoutrements k


Gluten Free





Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs, or unpasteurized milk may increase your risk of foodborne illness.

Tuesday – Monday:
5:30 pm – 9:00 pm

Wednesday: Closed