| Starters |
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Wild Mushroom Croustade
Pan sauté of wild mushrooms with fresh herbs, garlic-toasted country bread and truffle essence |
18 |
Ruby Beet Salad
Ruby beets with mâche, pickled red onions, warm goat’s cheese croquette, toasted spiced walnuts and aged red wine vinaigrette |
12 |
Duck Confit Salad
Medley of bitter greens, duck confit, blue-veined cheese, toasted walnuts and shallot vinaigrette |
16 |
Organic Mixed Salad
Salad of mesclun greens with shallot and herb vinaigrette |
10 |
Gravlax
House cured wild salmon, endive, crème fraîche, croutons |
13 |
Moules à la Marinière
North Atlantic mussels steamed with garlic, herbs, white wine and tomatoes. |
12 |
Charcuterie Plate
Plate sampling of pâté de Campagne, chicken liver terrine, dry sausages, marinated olives and crisps |
16 |
| Soup – Daily chef’s specialty |
8 |
| Sélection de Fromage – Imported and Domestic Daily Selections with Fresh Fruit, Onion Marmalade |
14 |
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| Main |
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Capricciose Pasta with Fresh Ricotta
Artisinal pasta with artichoke hearts, roasted pepper, capers,baby arugula, and basil emulsion |
25 |
Zarzuela a la Catalan
Tomato infused seafood broth of mussels, little neck clams, shrimp, squid, octopus and bacalao, toasted crisps, sauce rouille |
28 |
Moroccan Spiced Lamb
Grilled, marinated lamb sirloin with dried tomato Israeli cous-cous, grilled eggplant, local butternut squash and sherry vinaigrette |
29 |
Poulet A la Marakesh
Organic Roast Chicken with toasted hominy, cumin-scented corn cake and asparagus spears |
26 |
Five-Spice Pan Roasted Cod
Kabocha squash puree, sautéed spinach, braised radish and soy-miso emulsion |
30 |
Steak Frites
Black Angus Strip Steak with black truffle butter, sauteed mushrooms and pomme frites |
32 |
Roasted Wild Salmon with Ginger Oil
Wilted watercress, yellow soybean, adzuki, black rice and citrus essence |
27 |
Grilled Fish
House-marinated olives, grilled chayote, red onions, fennel, lemon & olive oil |
28 |
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| Sides |
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Sauté Market Greens
Grilled Market Vegetables
Pommes Frites |
7 |
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| Dessert Selection Presented Tableside |
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| a’la Carte |
7.00 |
| Desserts a’ la Mode |
9.00 |
| Home-made Ice-cream |
6.50 |
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*Parties of 6 or more include 18% gratuity
Maximum 2 checks per table please
Please turn off cell-phones in Dining Room
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