Menu 150 150


Wild Mushroom Vol au Vent V

Warm Asparagus and Wild Mushrooms in Puff Pastry


* Black River Oscietra Caviar

with Classic Garnishes


Mixed Green Salad GF V

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


Truffle Cheese Mousse GF V

with Lobster Pea Beurre Blanc


* Steak Tartare

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


Mediterranean Soup GF V

with Artichokes, Tomatoes, Peppers, Zucchini and Parmesan Cheese


* Carpaccio du Jour


* May contain uncooked or undercooked meats

* Duck a l’Orange GF

Crispy Duck Breast with an Orange Reduction Sauce


Dover Sole Almandine GF

Dover Sole with Brown Butter and Toasted Almonds


* Filet Mignon GF

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 GF

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 GF

Seared Yellowfin Tuna served with Dijonnaise Cream Sauce


Wild Mushroom Ravioli GF VE

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


Cornish Game Hen Supreme GF

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


* May contain uncooked or undercooked meats



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

Gluten Free





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