Première

Lobster Panna Cotta

Anisette cream, caviar, brioche toast.  9.

Vichyssoise au Printemps

spring pea vichyssoise, lemon cream.  8.

Thon Saisi et Poire*

seared Ahi tuna lightly crusted with thyme, with Asian pear and radish emulsion.  12.

Salade de Saison*

seasonal mixed greens with pickled red onion, carrot and toasted almonds

in a hazelnut vinaigrette.  8.

Linguini de Coquille

in a cream sauce with red pepper and bacon, carrot beurre fondue.  11.

Seconde

Escargots à l'ail et au Pernod

snails braised in Champagne with garlic, hazelnut, Pernod butter.  15.

Cervelas de Homard

sausage of lobster and saffron-scented scallop mousse, sauce Américain.  10.

Foie Gras au Torchon

chilled Sauternes poached foie gras with pear raisin chutney, brioche toasts.  13.

Salade de Chevre et Betterave Rouge*

Panko crusted goat cheese atop beet and orange salad, baby arugula.  12.

Galette de Crabe

lump crabmeat bound in a shrimp mousse, lemon beurre blanc.  12.

Troisième

Boeuf Braisé

10-hour braised shortrib, rosemary polenta, sauce Poivrade.  23.

Crabe Doux aux Citron

 Panko crusted jumbo soft-shell crab, asparagus and

saffron rice, lemon beurre fondue.  22.

Chausson de Confit de Canard

 shredded confit of duck leg with dried apricot, shiitake mushrooms

and bleu cheese, wrapped in puff pastry, port demi-glace sauce.  24.

Onglet au Raifort*

seared hanger steak served with Boulangere potatoes, asparagus and

horseradish hollandaise.  24.

Saumon Poêlé

sautéed salmon on a bed of creamed leeks

and red jasmine rice, saffron beurre blanc.  24.

Suprême de Poulet Wellington

boneless chicken breast topped with duxelle, wrapped in puff pastry,

sauce Périgourdine.  22.

Foie de Veau Vinaigre*

 sautéed calves liver with celery root mousse, sherry vinegar shallot sauce,

topped with tempura fried shallot rings.   22.

Desserts

 Neopolitan Crème Brulee

 chocolate, vanilla & strawberry

 Butterscotch Bread Pudding

 toasted croissants soaked in a butterscotch cream, baked and topped with Tahitian

 vanilla bean ice cream, caramel sauce

 Chocolate Mousse

 served inside a hand-blown sugar apple - a work of art!!

 Artisan Cheese Plate

 different cheeses from around the world served with raisin pecan bread and fresh fruit

 Cherry Clafoutis

 traditional country-French custard-cake baked with almonds and cherries, served warm with Tahitian vanilla ice cream

 Chocolate "Chaud Froid"

 frozen chocolate soufflé with apricot center, flourless chocolate cake, chocolate ganache,

salted hazelnuts and habañero syrup

 Caribbean Duet

 pineapple-polenta cake, served warm with Tahitian vanilla ice cream

and caramel sauce, coconut mousseline torte with a macadamia nut crust, lime curd

 Sorbet or Ice Cream

 made by Frank, always changing

 $8.00

 $10.00 ~ shared plate charge for large plates

Special menu requests welcome with two days notice

 *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of

 foodborne illness, especially if you have a medical condition. 

Seasonal Green Salad

or

Creamed Onion Soup

flavored with thyme

or

Goat Cheese and Shiitake Mushroom Tart

Pork Charcutiere

or

Monkfish Blanquette

or

Coq au Vin

Frozen Hazelnut Soufflé

or

White Chocolate Bread Pudding

 or

Almond Cake

with lemon curd and blueberry coulis

 *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of

 foodborne illness, especially if you have a medical condition.

Bordeaux Wine Dinner

Sunday, May 20, 2012

seatings @ 5:00 & 8:00 PM

Cream of Cepe Soup

with sautéed cepes

Crayfish and Scallop Crepe

sauce Nantua

Duck Confit Pithivier

Epaule d'agneau

Paris Brest

$65 per person