Seared Foie Gras with “Pain Perdu” and Cherry Compote.
Beet Salad with Apples, a Dried Apple Vinaigrette, Friséeand Radish.
Lobster Salad with Confit Lemon, Tomatoes, Chilli Oil, and Frisée.
Artichocke Raviolo with Mushroom Foam and Morel Mushrooms.
Butternut Squash Soup with Black Truffle and Honey Butter.
Scallop Tartar, with Cherries Confit Lemon and Coriander.
Frisée Salad with Duck Prosciutto, Foie Gras and a Mustard Vinaigrette.
Appetizer $19 main $32
Duck Confit with Sautéed Swiss Chard and Fingerling Potatoes.
Traditional Caviar Service.
Steak Frites with Garlic Butter.
Sautéed Escargot With Garlic, Parsley and Jus.
Bouillabaisse with Seabream, Scallops and Red Snapper.
Country Style Fricassee of Cornish Hen, Fingerling Potatoes, Sugar Snap Peas with a Truffle Jus.
10oz Provimi Veal Chop with Chantrelles, Fresh Ontario Peas, Pomme Puree and a Rhubarb Sweet and Sour Jus.
Beef Tenderloin with Sweetbreads, Mini Garlic Ravioli, Asparagus and Sauce Bordelaise.
Roast Monkfish and Barley Style Paella, Clams, Calamari and Lobster Medallions.
Wild Mushroom Parpadelle with Truffle and Zamarano Cheese.
“Duo of Lamb”
Braised Leg and Seared Chop with Piquello Peppers, Grilled Scallions and Squid Ink Orzo.
Roast Shishito Peppers
Sautéed Seasonal Vegetables