Dinner Menu


First Course

French Onion Soup
Emmentale Cheese Gratin

Porcini Mushroom Bisque
White Truffle Spaztle

Lobster Bisque
Crab Meat Crostini Gratin

Baked Escargot
Garlic Butter Puff Pastry en Croute

Traditional Diced Filet Mignon Tartare
Seasoned with Caper, Cornichon, Worcestershire Sauce

Chef’s Table Chopped Salad
Escarole, Tomato, Cucumber, Julienne of Carrots and Crumbled Blue Cheese

Hydroponic Mixed Baby Lettuces
Herb Crouton, Dried Figs, French Thyme Vinaigrette

Baked Mussels in Half Shell
Herb Garlic, Cheese, Butter

Roasted Red Beet and Warm Breaded Goat Cheese
Arugula Salad, Dried Cranberries, Sunflower Seeds. Tarragon Vinaigrette

Warm Potato Salad and Smoked Trout Alsace Style
Red Onion, Caper and Cornichon. French Vinaigrette

House Smoked Salmon Napoleon
Crispy Brioche, Grapefruit, Caper and Arugula. Horseradish Cream Cheese

Main Courses

Pan Seared Atlantic Salmon
Caramelized Onions, Potato Cake, Sautéed Haricot Vert Provençale. Red Fumet Reduction

Sautéed Spinach, Ratatouille and Pilaf Rice. Lemon, Herbs Shallot Reduced Light Cream Sauce

Sautéed Jumbo Dry Sea Scallop
Sautéed Spinach, Risotto Style Vegetable Orzo. Lobster Emulsion

Traditional Organic Chicken Coq au Vin
Cooked in Rich Red Wine Sauce, Braising Vegetables and Truffle Mashed Potato

Seared Muscovit Duck Breast and Confit Leg a l’Orange Sauce
Sweet Potato Puree, Zucchini Ribbons

Slowly Braised Boneless Short Rib Parmentier
Topped with Mashed Potato and Caramelized Onions. Sautéed Brussels Sprouts
Wild Mushrooms
Braised Berkshire Pork Osso Buco
Braised Savoy Cabbage, Smoked Bacon and Northern White Beans

Grilled Grass-fed Filet Mignon of Beef
Traditional Yukon Potato au Gratin, Haricots Vert Provençale. Bordelaise Sauce

Braised Short Rib Lasagna
Braised Short Rib and French Cheeses, Light Tomato Cancasse
Side of Vegetables Mélange

All of the Garnish Vegetables are available as a Side Dish $8.