Soup du Jour made with fresh vegetables and stocks
French Onion Soup Flavored with Port wine, and fresh thyme with a French bread crouton and Gruyère cheese
Butter Leaf and Baby Romaine Salad Garnished with cherry tomatoes, shaved sweet onion, and a baguette crouton tossed in a buttermilk blue cheese dressing.
Caesar Salad Crisp Romaine lettuce tossed in a dressing flavored with lemon, black pepper, and anchovies, with garlic croutons and shredded Parmesan
With grilled chicken $12
Mixed Green Salad Served with red seedless grapes, goat feta, and toasted walnuts in a maple balsamic vinaigrette.
Escargot Braised in a garlic parsley butter flavored with Sauternes.
Add blue cheese $11
Crostini Served on a baguette with caramelized pear, toasted walnuts, and Hombolt Fog cheese topped with a grape relish.
Marinated Tiger Prawn Salad Served with an Udon noodle salad garnished with carrot, red pepper, and baby bok choy in a sesame vinaigrette.
Wild Mushroom Flan Garnished with celery root and onion, gratineed with Asiago cheese, grilled Swiss chard and finished with a white truffle oil.
Honey Roasted Quail Served on a salad of Haricot verts, golden beets, walnuts,and arugula, finished with an apple cider vinaigrette.
Pan Seared Diver Scallops Served on a parsnip Yukon gold potato mash finished with a maple beurre noisette.
Coq De Terre Served with pearl onion, Brussel sprouts, baby carrot, fingerling potatoes, and mushroom in an Anise balsamic butter broth.
Chicken Radiatore Pasta Garnished with arugula, Porcini mushrooms, and shallots in a Marsala cream sauce topped with roasted pancetta crumbles.
Pan Seared Veal Medallions Served with Nicoise olives, capers, and zest of lemon in a Chablis butter broth.
Mandarin Glazed Duck Breast Served on a sweet potato mash with a citron glacage and garnished with mandarin segments.
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.
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.
Seafood Pasta Tender pieces of salmon, scallops, tiger prawns, and New Zealand mussels in a tomato basil broth over angel hair pasta.
Grilled Tenderloin of Beef Gratineed with Humbolt Fog cheese and finished with a porcini mushroom demi glaze.
Pan Seared Venison Medallions Served with a sweet potato mash, grilled Swiss Chard in a fig demi glaze flavored with brandy.
Roasted Winter Vegetables and Polenta Brussel sprouts, mushrooms, baby carrott, and celery root topped with polenta and baked with Asiago cheese.
A 20% gratuity will be added to any table of six or more guests. Corkage fee: $15 per 750 mL bottle.