Soup du Jour made with fresh vegetables and stocks
Cup: $4.95
Bowl: $5.50

French Onion Soup thinly sliced caramelized onions flavored with port wine, fresh thyme and bay leaves with a French bread crouton and Gruyère cheese . . . $8.95

House Salad served with baby lettuces, Belgian endive, toasted pecans, shaved Asiago cheese, and Roma tomatoes in a white balsamic grape seed oil vinaigrette . . . $8.50

Caesar Saladcrisp romaine lettuce tossed in a dressing flavored with lemon, black pepper, and anchovies, with garlic croutons and shredded Parmesan . . . $8.50 with grilled chicken . . $11.95
with smoked salmon . . . $12.95

Wild Mushroom Wellington duxelle of porcini, specialty, and shiitake mushrooms flavored with Asiago cheese in a flaky pastry crust with a Marsala glacé . . . $11.50

Fresh Mozzarella Gratin Roma tomatoes, kalamata olives, capers, and fresh basil served on a French bread crostini and garnished with baby lettuces . . . $9.00

Escargot braised in garlic parsley butter and Sauterne served au gratin with blue cheese . . . $10.00

Lobster Cocktail served with shredded butter leaf lettuce, tomato confit, main lobster garnished with a marie rose sauce and melba toast . . . $10.00

Confit of Pork Belly served with a salad of celery root and a grain mustard remoulade with a granny smith apple puree flavored Calvados. . .$9.00

Entrées

Seared Duck Breast Salad served with baby greens topped with pomegranates, wheat berries, orange segments and a crustini with spread of Asian pear butter and a tawny port reduction Starter. . . $12.95
Entrée. . . $24.95

Chicken Penne Pasta with oven-dried tomatoes, spinach, crispy pancetta and roasted yellow pepper cream sauce . . .$19.50

Coq au Vin classic French braised chicken dish garnished with button and shiitake mushrooms, pearl onions and served on a bed of wild rice and barley . . .$23.00

Veal Piccata Pan seared medallions of veal garnished with capers and zest of lemon in a white wine butter sauce . . . $26.00

Pan Fired New Zealand Venison Loin served with a sweet potato mash and a lingonberry port wine reduction . . . $29.00

Rib-eye au Poivre pan-seared Painted Hills rib-eye with brandy in a green peppercorn demi-glace cream sauce . . . $29.00

Steak Diane Painted Hills petit filet mignon sautéed with specialty and shiitake mushrooms, garnished with chives in a demi-glace sauce flavored with Irish whiskey . . . $30.00

Braised Lamb shank: Flavored with garlic, Rosemary and shallot on a bed of mashed potatoes with grilled Swiss chard. . . $26.00

Pan Seared Scottish Salmon: served with a warm potato salad garnished with scallions and pancetta. Deglazed with a white balsamic vinegar and garnished with a paprika aioli . . .$26.00

Seafood Pasta with tender pieces of salmon, scallops, tiger prawns and New Zealand mussels in a tomato basil broth served over angel hair pasta . . . $22.00

Vegetable Cassoulet braised white beans flavored with garlic and garnished with seasonal vegetables baked with fresh herbs and Asiago cheese . . . $19.50

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