| Appetizers |
| Ratatouille and Roasted Chicken Cassoullet – eggplant, onions, zucchini, tomatoes, potato, fresh herbs and roasted chicken |
12. |
| Warm Potato Tart – with bacon, Gruyere cheese , a petite salad and vinaigrette |
12. |
| Escargot – tender snails baked in puff pastry with garlic, tomato and fresh herbs |
12. |
| Steak Tartar - with capers, red onion, egg yolk and toasted baguette |
12. |
| Italian Sausage and White Bean Ragout - with spinach and roasted tomatoes |
12. |
| Southern-Style Crab Cake – with sweet corn, jalapeno and spicy aioli |
13. |
| Bistro Mussels – steamed with white wine, garlic, herbs, saffron and tomato |
13. |
| Autumn Tart – goat cheese, roasted pumpkin and sage scented onions with white truffle and pumpkin seed oils |
12. |
| Oysters Rockefeller – gratinated with gruyere cheese and seasoned bread crumbs |
13. |
| Duck Paté – Smooth paté with port wine and truffle with toasted baguette |
12. |
| Roulade of Smoked Salmon – with goat cheese and potato with local greens and vinaigrette 12. |
12. |
Salads |
| Roasted Beet – with shaved fennel and apple, crumbled feta and raspberry walnut vinaigrette |
10. |
| Fall Salad - organic greens with dried cranberries, toasted walnuts, triple cream Brie, balsamic vinegar and olive oil |
10. |
| Pear and Endive - with Gorgonzola, toasted pecans and sherry vinaigrette |
10. |
| Baby Spinach – tossed with feta and dill vinaigrette with crisp bacon, hard cooked egg,avocado and grilled artichoke |
10. |
Organic Friseé – crisp bacon, goat cheese, lemon-shallot vinaigrette over grilled pineapple |
10. |
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| Entrees |
| Coquilles St. Jacque – seared sea scallops served in a vermouth cream with sautéed mushrooms, braised Belgian endive and homemade spinach gnocchi |
35. |
| Fish du Jour |
market |
Barramundi - delicate fish from Australia, lightly sautéed, served in a
lemon-sage brown butter with toasted pine nuts and pumpkin seed oil over roasted sweet potatoes |
29. |
Seafood Gumbo – Gulf shrimp, sea scallops and grilled chicken in a
Creole-style shellfish sauce with andouille sausage, sweet corn, bell pepper and short grain rice |
32. |
| Pasta du Jour |
market |
| Chef’s Vegetarian Platter – Indian harvest blend cous cous, homemade spinach gnocchi, Sautéed vegetables, roasted pumpkin, sweet potatoes, sage-scented onion with toasted pumpkin seed oil |
24. |
Risotto du Jour |
market |
| French-Cut Chicken Breast – stuffed with herbed goat cheese served with a spicy lemon sauce over parmesan whipped potatoes |
28. |
| Roasted Long Island Duck – served with a classic raspberry sauce, sautéed vegetables, whipped potatoes |
32. |
| Filet Mignon – with bordelaise sauce and potato Dauphinoise |
market |
| Veal Tenderloin – oven roasted and served in a Roquefort veal jus with sweet onion confit, candied pecans over whipped potatoes |
38. |
Assiette du Jour market
|
market |
| Lamb Chops – grilled double-cut lamb chops with toasted pecan crust and served in a whole grain mustard sauce, rosemary whipped potatoes and vegetables |
38. |
Parties 6 or more: 18% gratuity is added, no separate checks please.
In consideration of others, please turn off all cellular phones. |
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Executive Chef – Ed Monuteaux
Sous Chef – Ron Canady |
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100% Wind Powered |
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