Les Hors d'oeuvres
House-smoked Salmon, traditional garnish, horseradish crème fraîche and toasted brioche
Pâtés Maison ~ assorted house-prepared pâtés served with cornichons and toasted brioche
Butter poached Maine Lobster, truffle parmesan risotto and Cognac lobster sauce
Seared Sea Scallops, braised oxtail, marcona almond squash mousseline and brown butter with sherry
Poached Langoustine and Seared Sea Scallop, leek confit, haricots verts, garlic and langoustine sauce
Slow Roasted Squab Breast Savoy cabbage, smoked bacon, celery root and natural jus
Bacon wrapped Rabbit Loin & Rabbit Rillettes, creamy polenta, carrot salad and thyme sauce
Roasted Veal Sweetbreads, white Alba mushrooms, shallots and sauce Foyot

Potages et Salades
Wild Mushroom Soup with lobster and white truffle froth
Duck Consommé, with cèpes mushroom quenelle, julienne crêpe and organic root vegetables
Roasted Baby Beets, goat cheese phyllo crisps, roasted red peppers, basil, pine nuts and balsamic vinegar
Baby Greens with poached pear, spiced walnuts, Roquefort cheese and Port wine vinaigrette

Les Poissons
Grilled Tasmanian Salmon, sunchoke mousseline, salsify and Meyer lemon leek beurre blanc
Sautéed Red Snapper with rago
ût of potato, chorizo and Manila clams, with red pepper emulsion
Sautéed Loup de Mer, wild mushrooms and sauce beurre rouge

Les Viandes et Les Volailles
Seared Angus Beef Filet, trumpet royal mushrooms, pommes purée, and sauce Périgueux
Roasted Breast and Confit Leg of Duck, root vegetables, apricot, farro, and green peppercorn sauce
Herb crusted boneless Rack of Lamb, cauliflower gratin, Swiss chard, and smoked paprika sauce
Veal Tenderloin and Crispy Sweetbread, Provençal vegetable quinoa, Picholine olives, capers and natural jus
Roasted Venison Loin, carrot purée, Brussels sprouts ragoût, and sauce poivrade

Les Fromages et Les Desserts
Notable Artisan Cheeses
Assortment of homemade Ice Cream and Sorbet
Trio of Crème Brûlée ~ Chocolate, Vanilla and Passion Fruit
Banana Mousse with coconut pana cotta and Armagnac prune ice cream
Brown Butter Plum Tart with spiced plum sauce and vanilla bean ice cream
Mille-Feuille, ginger mousse, poached pears, and Armagnac prune ice cream
Pastry Assortment ~ Chocolate Mousse Cone, Lemon Tart, Coconut Crème Brûlée and caramel ice cream
Warm Chocolate Tart with raspberries, white coffee bean ice cream, vanilla froth and chocolate sauce
Classic Soufflés, choose Grand Marnier, Lemon, Raspberry, Hazelnut or Passion fruit
Warm Flourless Chocolate Cake with liquid cassis ganache center and vanilla ice cream
Fresh Apple Tart with green apple sorbet

Prix-Fixe: Four Courses $90; Five Courses $105

Menu items may also be ordered a la carte

Chris Nugent, Cuisinier