Dinner Menu

Firsts

Chilled Red Pepper Gazpacho 8

Black Bean Soup with Roasted Garlic Cream 9

Organic Baby Lettuces with Dried Cranberries, Toasted Walnuts, Tarragon Lemon Dressing 9

Ragout of Burgundy Snails, Applewood Smoked Bacon   12

Hearts of Romaine, Reggiano Crisp Garlic Anchovy Dressing 9

Asparagus Salad with Smoked Salmon Rillettes, Micro Greens   15

Ahi Tuna Tartar, Avocado Mousse Lime Cilantro Dressing  15

Pan-Seared Hudson Valley Foie Gras, Balsamic Reduction, Grilled Sourdough Toast 20

Ossetra Caviar with Traditional Condiments    MP

Seconds

Roasted Scottish Salmon, Piperade, Chervil Coulis 27

Pan-Seared Barramundi, Pearl Pasta, Roasted garlic infusion  28

Grilled Jumbo Shrimp, Coconut Basmati, Curry Lime Emulsion, Cashew Nuts 29

Sautéed Maine Diver Sea Scallops, Nicoise, Saffron Potatoes 30

Organic Chicken Breast, Leeks and Wild Mushroom, Thyme jus 26

Braised Veal cheeks, Spinach Parpardelle, Spring Vegetables, Rosemary Sauce 30

Grilled Pork Tenderloin, Ragout of Lentils “Du Puy”, Thyme Sauce 25

Grilled Petit Filet, Braised Short Ribs, Porcini Gnocchi, Cabernet Wine Sauce 29

Side Dishes

Spinach

Sautéed with Garlic 8

Creamy Spinach 9

Sautéed Sweet Peas with Pear Onions 8

Prix-Fixe Tasting Menu

The Chef would be pleased to prepare a special

surprise tasting menu for your party.

$75 per person for six courses

$55 per person for four courses

Abde Dahrouch, Executive Chef

Youness Jaafar, Chef de Cuisine

An 18% gratuity on food and alcohol will be added to your final bill for parties of six or more.

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.