Appetizers
Arugula, Beet and Goat Cheese Salad, 10.00
Red Wine Vinaigrette and Frosted Cranberries
Orange-Crusted Scallops with Leeks, Mussels and Clams
17.00
In a Fenugreek Broth
Shrimp Trio-Ceviche, Sugarcane-Skewered with Tropical
16.00
Fruit and Poached with Apple, Celery Root and Caviar
Seared Foie Gras with Toasted Cornbread, Calvados 21.00
Apples, Mustard Greens and Sundried Sour Cherry Sauce
Acorn Squash and Chanterelle Risotto with Stuffed Rabbit
16.00
Loin and a Rillette Croûton
Carrot-Coconut Soup with a Grilled Woodear and Shiitake
15.00
Salsa Crabmeat and Avocado
Braised Beef Short Ribs with Winter Squash Ravioli, 14.00
Pine Nuts and Celery Leaves
Bamboo-Steamed Oysters with a Tomato-Fennel Confit, 17.00
Fresh Horseradish Oil
Executive Chef
Steven De Bruyn
Entrées
Seared Rare Tuna with French Green Lentils, 32.00
Sautéed Endives and Carrot Curry Broth
Wild King Salmon with Savoy Cabbage, Roasted Pears, 30.00
Caramelized Sunchokes and a Red Wine Sauce
Roasted Monkfish Tournedo Wrapped in Bacon with 28.00
Fresh Flageolet Beans, Cauliflower Confit and Pernod Sauce
With a Pistachio Chorizo Gremolata
Lobster Medallions Roasted in the Shell and a Gratinéed
38.00
Fennel And Claw-Meat Fricassee with Warm Spices,
Butternut Squash With Black Trumpets and Maple-Yogurt Coulis
*Mushroom Tasting-Breaded Portobello, Mushroom 27.00
Cappuccino, Truffled Mac & Cheese and a Wild Mushroom Strudel
Whole Roasted Poussin with a Sage and Apricot Streusel,
29.00
Acacia Honey-Glazed Quince, Celery Root and Lingonberry Sauce
“Cedar River” Prime Shell Steak, Potato, Garlic and Leek
36.00
Gratin, Maple-Walnut Roasted Brussel Sprouts
Shallot Glazed Veal Chop with a Wild Mushroom Ragoût,
42.00
Potato Gnocchi and Chanterelle Coulis
Roasted Pheasant with Belgian Endives and a Braised 35.00
Leg Meat And Cabbage “Chartreuse”,
Salt Baked Fingerling Potatoes
“Broken Arrow” Antelope Loin with Dauphine Potatoes, 32.00
Glazed White Root Vegetables with Apples and Chestnuts
and a Cinnamon And Star Anis Infused Red Wine Sauce
*Vegetarian
Executive Chef
Steven De Bruyn
Desserts
Sweet Mascarpone Napoleon, Saba-Macerated Strawberries
9.50
and Cheesecake Ice Cream
Bittersweet Chocolate Mousse Pyramid with a Goat Cheese
10.00
Galette and Spiced Berry Coulis
Panna Cotta with Tomato Confit, Candied Basil and 9.50
Pistachio Biscotti
Pineapple-Coconut “Martini” with White Peach Sorbet, 9.50
Roasted Pineapple and Rum-Coconut Cake
Mango Mousse Cake with a Passion Fruit Center and 9.50
Exotic Fruit Sorbet
Trio of Sorbet, 8.50
Served with “Sablé Breton” Cookies and Fresh Berries
Chocolate- Almond “Pain de Gênes” with Olive Oil Ice 9.50
Cream Lavender Infused Roasted Apricots and Crème Fraîche
Dessert and Wine Tasting, 12.00
Pistachio Flan, Apricot Tartlet and a Chocolate Gateau
Muscato d’Asti, Dante Rivetti, Riveto, Italy Late Harvest
Viognier,
Cosentino, Vin Doux Kay, California
Banyuls Rimage, Les Clos De Paulilles, France
Please Add $15 For Complementing Wines
Imported and Domestic Farmstead Cheeses 16.00
With Maple-Pecan Bread
Tasting Menu
(Tuesday-Friday)
Red Oak Leaf with Pickled Fennel, Duck Confit and Duck
Prosciutto, Mustard-Pomegranate Dressing and Foie Gras
Flavored Croûtons
or
Crispy Beet Ravioli with Goat cheese
And Parsley Coulis
~
Orange-Crusted Scallops with Leeks, Mussels and Clams
In a Fenugreek Broth
or
Acorn Squash and Chanterelle Risotto with Stuffed Rabbit
Loin and a Rillette Croûton
~
Seared Rare Tuna with French Green Lentils,
Sautéed Endives and Carrot Curry Broth
or
Wild King Salmon with Savoy Cabbage, Roasted Pears,
Caramelized Sunchokes and a Red Wine Sauce
~
Whole Roasted Poussin with a Sage and
Apricot Streusel, Acacia Honey-Glazed Quince,
Celery Root and Lingonberry Sauce
or
“Broken Arrow” Antelope Loin with Dauphine Potatoes,
Glazed
White Root Vegetables with Apples and Chestnuts and a Cinnamon
And Star Anis Infused Red Wine Sauce
~
“Golden Alps”
Mango Mousse, Roasted Apricots & Almond Cake with Swiss Meringue
served with Warm Milk-Chocolate Phyllo
$75.00
Per person, requires participation of entire table
$35.00
Additional per person, for complementing wines
Executive Chef
Steven De Bruyn
