Our Menu
20% gratuity will be added to parties of 5 or more
NOTICE: Consuming raw or undercooked meat, poultry, seafood, shellfish, or eggs
may increase your risk of foodborne illness
Pre Fixe
Two Courses $39.00
Mesclun de Salade
Mixed green salad, cherry tomato, honey dijon mustard vinaigrette
Moules De l ’île-du-Prince-Edouard
Prince edward island mussels, heirloom cherry tomatoes, basil white wine broth
Potage du Jour
Soup of the day
Risotto du Chef
Chef’s Risotto
Salade d’Eté
Romaine salad, pink grapefruit, avocado, quinoa, shaved comté, honey dijon mustard vinaigrette add a choice of smoked salmon, shrimp, chicken, or beef
Croissant Bénedicte
Croissant, smoked salmon, poached egg, tarragon hollandaise sauce
Blanc de Poulet Rôti au Maïs
Roasted chicken breast, roasted corn and vegetables salad, roasted corn and saffron velouté
Sandwich de Bœuf
Steak, caramelized onion, gruyère, horseradish mayo, french fries
A La Carte - Hors - d ‘Oeuvres
Romaine salad, pink grapefruit, avocado, quinoa, shaved comté, honey dijon mustard vinaigrette add a choice of smoked salmon, shrimp, chicken, or beef / Supplement
Snails in garlic and parsley infused butter
Prince Edward island mussels, heirloom cherry tomatoes, basil white wine broth
Seasonal soup
Chef’s risotto
Melon and cured ham
Shrimps and jumbo lump crab cocktail, horseradish cocktail sauce
Pan seared foie gras, strawberry-malbec reduction, toasted brioche
Wine Suggestion:
Muscat Beaumes de Venise, Famille Perrin 2019 $14.50 or Sauternes Prince de Saint Aubin 2015 $15.50
Diced black angus, shallot, garlic, parsley, tabasco, Worcestershire sauce, mayonnaise, croûtons
A La Carte - Poissons et Viandes
Seared sesame crusted tuna, pea shoot, wasabi and peas crème fraîche
Dover sole, lemon and brown butter sauce, table side preparation
Fish of the day
Roasted chicken breast, roasted corn and vegetables salad, roasted corn and saffron velouté
Black angus ribeye steak, fingerling potatoes, broccolini, café de paris butter
Seared duck breast, wild rice, vegetables, plum gastrique
Five spices rubbed pork tenderloin bourbon teriyaki glaze, scallion mashed potatoes, vegetables, mango gastrique
Selection of Desserts
Chocolate mousse, salted caramel, crème chantilly
Soufflé of the day
Traditional crème brûlée
Cherries, port wine reduction, vanilla ice cream table side preparation
Lavender and orange napoleon
Mixed berries cheesecake triffle
Cheese plate with savory garnish
Coffee & Tea
3 courses: $104.00
(Appetizer, main course, and dessert)
4 courses: $119.00
(Appetizer, main course, cheese, dessert or 2 appetizers, main course, and dessert)
(20% gratuity will be added on parties of 5 or more)
20% gratuity will be added to parties of 5 or more
NOTICE: Consuming raw or undercooked meat, poultry, seafood, shellfish, or eggs
may increase your risk of foodborne illness
Hors - d ‘Oeuvres
Romaine salad, pink grapefruit, avocado, quinoa, shaved comté, honey dijon mustard vinaigrette
Snails in garlic and parsley infused butter
Prince edward island mussels, heirloom cherry tomatoes, basil white wine broth
Soup of the day
Chef’s risotto
Melon and cured ham
Shrimps and jumbo lump crab cocktail, horseradish cocktail sauce
Foie Gras Sauté / Supplement
Pan-seared foie gras, strawberry-malbec reduction, toasted brioche
Wine Suggestion:
Muscat Beaumes de Venise, Famille Perrin 2019 $14.50 or Sauternes Prince de Saint Aubin 2015 $15.50
Supplement / Raw diced black angus, shallot, garlic, parsley, tabasco, Worcestershire sauce, mayonnaise, croûtons
Plats De Résistance
Seared sesame crusted tuna, pea shoot, wasabi and peas crème fraîche
Sauteed dover sole, lemon and brown butter sauce
Table Side Preparation / Supplement
Fish of the day
Roasted chicken breast, roasted corn and vegetables salad, roasted corn and saffron velouté
Black angus ribeye steak, fingerling potatoes, broccolini, café de paris butter
Seared duck breast, wild rice, vegetables, plum gastrique
Five spices rubbed pork tenderloin bourbon teriyaki glaze, scallion mashed potatoes, vegetables, mango gastrique
Desserts
Chocolate mousse, salted caramel, crème chantilly
Soufflé of the day / Supplement
Traditional crème brûlée
Cherries, port wine reduction, vanilla ice cream table side preparation / Supplement
Lavender and orange napoleon
Mixed berries cheesecake triffle
Cheese plate with savory garnish / Supplement