| Appetizers |
|
Warm Potato Tart – with bacon, Gruyere cheese , a petite salad and vinaigrette |
11. |
| Fricassee of Escargot - with garlic parsley butter, toasted baguette |
11. |
| Crab Cocktail - with avocado, toasted sesame oil and black sesame seeds |
13. |
| Carpaccio of Beef – thinly pounded filet mignon with white truffle, Parmesan and braised leeks |
12. |
| Italian Sausage and White Bean Ragout with spinach and roasted tomatoes |
11. |
| Grilled Shrimp – cilantro, lime and olive oil served with Gazpacho Sorbet |
13. |
| Bistro Mussels – New Zealand Mussels, steamed in white wine-saffron cream with garlic,
roasted tomatoes and chives |
13. |
| Artichokes Francaise – lightly egg battered artichoke hearts with white wine, lemon, parsley |
12. |
| Shrimp Dumplings – over sesame seaweed salad with coconut milk, lime, ginger, scallion |
13. |
| Duck Pate – Smooth pate with port wine and truffle with toasted baguette |
12. |
| Exotic Wild Mushroom and Asparagus Crepes |
13. |
Salads |
| Arugula – local Creekside Farm arugula with almond crusted baked Brie, citrus segments
and orange-poppy seed vinaigrette |
10. |
| All Organic Salad – field greens, tomatoes, cucumber, toasted sunflower seeds,
balsamic vinaigrette |
11. |
| 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 Frisee – crisp bacon, goat cheese, lemon-shallot vinaigrette over grilled pineapple |
10. |
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| Entrees |
| Rainbow Trout Marmitako – Sautéed rainbow trout served in a tomato-olive sauce with
artichokes and a stew of fresh basil, olive oil-roasted potatoes and tomatoes |
29. |
| Fish du Jour |
market |
| Sea Scallops -
seared sea scallops served in a Madeira-truffle butter with spring vegetable julienne and potato gratin |
35. |
| Shrimp Creole – seared Gulf Shrimp served in a roasted shellfish sauce with andouille
sausage, sweet bell pepper and roasted corn soufflé |
30. |
| Pasta du Jour |
market |
| Chef’s Vegetarian Platter – sautéed vegetables with Israeli cous cous, homemade herbed
gnocchi, sautéed asparagus, exotic mushrooms, artichokes with citrus-basil sauce |
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. |
| Oven Roasted Quail – mushroom-stuffed quails served in a Madeira veal jus over
sautéed spinach with herbed gnocchi [Twin / Single] |
28./20. |
| Filet Mignon – with bordelaise sauce and Gorgonzola mashed potatoes |
market |
| Pork Milanaise – lightly breaded pork tenderloin pan fried in a lemon-caper veal jus
with a petite salad and roasted potatoes |
28. |
|
Assiette du Jour 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. |
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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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White
Wine List
Red
Wine List