Les Hors d'oeuvres
Tuna Tartar, mango, petite radish salad, basil and preserved lemon oil
House-smoked Salmon, traditional garnish, horseradish crème fraîche and toasted brioche
Subtly smoked Maine Lobster, heirloom squash and bacon risotto with carrot lobster jus
Pâtés Maison ~ assorted house-prepared pâtés served with cornichons and toasted brioche
Roasted Veal Sweetbreads, confit potato, Belgian endive and apple Madeira verjus
Seared Foie Gras, green plums, crispy shallots and apricot Cognac sauce

Potages et Salades
Asparagus soup garnished with lobster, potato, asparagus & truffled froth
Duck Consommé, with cèpes mushroom quenelle, julienne crêpe & organic root vegetables
Poached Pear and Baby Greens, with walnuts, Roquefort cheese & Port wine vinaigrette
Roasted Baby Beets, goat cheese phyllo crisps, roasted red peppers, basil, pine nuts & aged balsamic vinegar
Warm Spring Asparagus, trumpet royal mushrooms, truffle scented Parmesan cheese & white asparagus fondue

Les Poissons
Grilled King Salmon, fennel confit, asparagus, arugula salad & Valencia orange sauce
Pan roasted Loup de Mer, hedgehog mushrooms, artichoke & salsify, with red wine sherry sauce
Sautéed Dover Sole, fennel mousseline, escargots & Pernod garlic emulsion

Les Viandes et Les Volailles
Roasted Breast of Duck & confit duck leg, baby root vegetables, red quinoa & star anise jus
Poached Beef Tournedos Rossini, seared foie gras medallion, potato purée & sauce Périgueux
Roasted Lamb Loin, braised lamb shoulder and white bean ragoût, tomato confit, olive oil & rosemary jus
Veal Loin, creamy polenta, Crispy Sweetbread, pearl onions, spring peas, forest mushrooms & sauce Bordelaise
Roasted Venison Chop, mustard greens, potato gnocchi & sherry gastrique

Les Fromages et Les Desserts
Notable Artisan Cheeses
Assortment of homemade Ice Cream & Sorbet
Vanilla Crème Caramel with fresh fruit & vanilla ice cream
Trio of Crème Brûlée ~ Chocolate, Vanilla & Grand Marnier
Feuilleté with pear mousse, fresh berries & caramel ice cream
Tiramisu (ladyfingers and coffee sabayon) served with almond ice cream
Pastry Assortment ~ Chocolate Tart, miniature Tiramisu, Ginger Crème Brulée & Plum Sorbet
Classic Soufflés, choose Grand Marnier, Lemon, Raspberry, Hazelnut or Passion fruit
Warm Chocolate Tart with raspberries, white coffee bean ice cream, vanilla froth & chocolate sauce
Warm Flourless Chocolate Cake with liquid cassis ganache center & vanilla ice cream
Fresh Apple Tart with green apple sorbet

Choose an Appetizer, a Soup or Salad, a Fish, or Meat Main Course, and Cheese or Dessert
Prix Fixe Menu four Courses $90
Include both a Fish Course and a Meat Main Course $105

Chris Nugent, Cuisinier