Dinner Menu

Fall 2018

Tue.-Sat. 6:00p-10:00p

Appetizers

Prime Beef Tenderloin Carpaccio 12.5
^{paper thin raw beef tenderloin, Dijon mustard, cornichon}
^{fresh cracked black pepper, extra virgin olive oil, crostini & Parmigiana Reggiano}

Crispy Duck Leg Confit 19.5 ^GF
^{creamy risotto, red wine sauce}

Pan Sauté Crab Cake 16.5
^{vegetable noodles, créole rémoulade}

Natural Sea Scallop au Gratin 14.5
^{à la Rockefeller}

Pan Seared Moulard Duck Foie Gras 24.5
^{dried fruit brioche canapé, Granny Smith apple terrine, blood orange reduction}

Fresh Tagliatelle Pasta with White Truffle Oil 12.5
^{shaved Parmigiana Reggiano}

Soups

Maine Lobster Bisque en Croûte 12.5

Consommé du Canard 12.5
^{veal & mushroom ravioli, white truffle oil}

Salads

Heirloom Tomato 10.5
^{fire roasted peppers, Kalamata olives,}
^{Valbresso Feta, oregano vinaigrette, grissini}

Caesar in a Crisp Parmesan Cheese Basket 10.5

Roasted Beet, Spinach & Asparagus 10.5
^{goat cheese with fresh thyme gougère, roasted shallot vinaigrette}

Main Course

Pan Sauté Wild Pacific Halibut & Wild Jumbo Gulf Shrimp 34.
^{saffron steamed potato, puttanesca sauce, caper blossoms}

Tournedo Rossini 58.
^{on dried fruit brioche, Madeira wine sauce}

Pan Seared Dover Sole Almandine 44.
^{French green beans, cheese grits, lemon butter sauce}

Jumbo Lump Crabmeat Mary Louise 34.
^{crabmeat tossed in a champagne cream sauce}
^{and served in a puff pastry shell with asparagus}

Slow Braised Beef Short Rib 34. ^GF
^{14 oz. single bone short rib, Gorgonzola dauphinois potato,}
^{asparagus, French green beans, carrot, natural jus}

Pan Roasted Wild Gulf Red Snapper 34.
^{steamed potato, sundried tomato, artichoke, capers,}
^{asparagus tips, lemon butter sauce & jumbo lump crab}

Filet of Prime Beef Tenderloin 44. ^GF
^{Gorgonzola dauphinois potato, tomato, broccoli rabe, sauce Bordelaise}

Pesto Risotto with Goat Cheese 28.5 ^GF
^{roasted eggplant, sauté spinach}
^{& shaved Parmigiana Reggiano}

SIDES 8.
^ratatouille ^GF
^{shaved brussel sprouts with olive oil & lemon} ^GF
^spanakopita
^{sauté spinach} ^GF
^{grits & Gruyère cheese} ^GF

We are happy to prepare whole plant food dishes with Chef's Creation

Soufflé of the Evening 10.5 ^GF
^{please allow 30 minutes and order early} ^{may take up to 45 minutes if ordered late}

^{NO SEPARATE CHECKS - multiple parties sharing the payment are accepted}

^{GF - GLUTEN FREE (Some other menu items can be modified to accommodate a gluten free diet.)}
^{† Consuming raw or undercooked meat, seafood or egg products can increase your risk of foodborne illness.}