Soup du Jour made with fresh vegetables and stocks
Cup: $4.50
Bowl: $5.50

French Onion Soup Flavored with Port wine, and fresh thyme with a French bread crouton and Gruyère cheese
$9

Butter Leaf and Baby Romaine Salad Garnished with cherry tomatoes, shaved sweet onion, and a baguette crouton tossed in a buttermilk blue cheese dressing.
$9

Caesar Salad Crisp Romaine lettuce tossed in a dressing flavored with lemon, black pepper, and anchovies, with garlic croutons and shredded Parmesan
$9 With grilled chicken $12

Mixed Green Salad Served with red seedless grapes, goat feta, and toasted walnuts in a maple balsamic vinaigrette.
$9

Escargot Braised in a garlic parsley butter flavored with Sauternes.
$9
Add blue cheese $11

Crostini Served on a baguette with caramelized pear, toasted walnuts, and Hombolt Fog cheese topped with a grape relish.
$8

Marinated Tiger Prawn Salad Served with an Udon noodle salad garnished with carrot, red pepper, and baby bok choy in a sesame vinaigrette.
$12

Wild Mushroom Flan Garnished with celery root and onion, gratineed with Asiago cheese, grilled Swiss chard and finished with a white truffle oil.
$10

Honey Roasted Quail Served on a salad of Haricot verts, golden beets, walnuts,and arugula, finished with an apple cider vinaigrette.
$12

Pan Seared Diver Scallops Served on a parsnip Yukon gold potato mash finished with a maple beurre noisette.
$11

Entrées

Coq De Terre Served with pearl onion, Brussel sprouts, baby carrot, fingerling potatoes, and mushroom in an Anise balsamic butter broth.
$23

Chicken Radiatore Pasta Garnished with arugula, Porcini mushrooms, and shallots in a Marsala cream sauce topped with roasted pancetta crumbles.
$20

Pan Seared Veal Medallions Served with Nicoise olives, capers, and zest of lemon in a Chablis butter broth.
$26

Mandarin Glazed Duck Breast Served on a sweet potato mash with a citron glacage and garnished with mandarin segments.
$25

Oven Fried Tenderloin of Pork Served with a Yukon gold potato parsnip mash in a balsamic demi glaze and finished with a warm red pear compote.
$24

Pan Seared Salmon Served with a saute of fingerling potatoes, pearl onion, and butternut squash, finished with a cauliflower cream sauce and garnished with toasted hazelnuts.
$25

Seafood Pasta Tender pieces of salmon, scallops, tiger prawns, and New Zealand mussels in a tomato basil broth over angel hair pasta.
$20

Grilled Tenderloin of Beef Gratineed with Humbolt Fog cheese and finished with a porcini mushroom demi glaze.
$30

Pan Seared Venison Medallions Served with a sweet potato mash, grilled Swiss Chard in a fig demi glaze flavored with brandy.
$30

Roasted Winter Vegetables and Polenta Brussel sprouts, mushrooms, baby carrott, and celery root topped with polenta and baked with Asiago cheese.
$20

A 20% gratuity will be added to any table of six or more guests. Corkage fee: $15 per 750 mL bottle.