À La Carte Appetizers

Soupe à l’oignon 7

Purée Mountain-Style” French onion soup

Soupe du jour 7

Soup of the day

Salade verte 7

House Salad ~ Light Traditional Dijon Vinaigrette, sliced grapes

Foie gras 28

*Pan seared Fresh Duck Liver*, Caramelized White Peach,

Port Wine sauce

Thon 14

*Hand Cut Ahi Tuna* (sashimi grade) prepared two ways:

Classic Tartare & Seared Carpaccio slices, Ginger Vinaigrette

Salade végétarienne 13

Salad of tiny green Lentils, Belgian Endive, Avocado,

Heirloom Tomato, Asparagus tips,

Sherry Vinegar and Walnut oil Vinaigrette

Escargots 13

Baked Snails (5) with Garlic and Parsley Butter and Tomato concassée

Crêpe au crabe 14

Thin French “Crêpe”, Lump Crab meat, Béchamel with Swiss cheese

Boudin blanc aux pommes 13

White Poultry Sausage,

Served over Apple Chutney, Port Wine Sauce

Salade de coquilles saint-jacques aux truffes 19

Salad of pan seared Diver Sea Scallops, Crispy Potatoes, Truffle vinaigrette

Saumon cru 12

Thinly sliced raw Salmon*, Lemon juice, Olive oil, Capers and Shallots

heart-healthy; low sodium & cholesterol vegan gluten-free

À La Carte Entrées

Served with a complimentary choice of Onion Soup, Soup of the Day, or House Salad

Saumon d’ecosse 30 Poached filet of fresh Scottish salmon* with fresh herbs, lemon and capers butter sauce Coquilles saint-jacques 34 Pan seared diver sea scallops, Champagne sauce with a touch of saffron, served with Spinach & Du Puy lentils Crabe 34 Pan seared local Jumbo Lump crab cake (almost no binder), Sauce “Beurre Blanc” Homard 42 Two lobster tails poached in olive oil, shallot “Beurre Blanc” sauce Sole de hollande 49 Pan seared classic Dover Sole Meuniere (brown butter) Chef’s deboned for your convenience Foie de veau 29 Sautéed calf’s liver*, Shallots and Port wine reduction Porc 30 Grilled Berkshire pork tenderloin*, apple chutney, crispy potatoes, dried cherries port wine sauce

Assiette végétarienne 26 Seasonal roasted vegetables (Please ask your Waiter for Chef’s preparation) Veau à la Normande 34 Prime Veal Scallopini*, sautéed spinach, Calvados Mushroom Cream Sauce Magret de canard 38 Seared duck magret*, caramelized white peach, Foie gras and port wine sauce Steak au poivre 39 Grilled 8 oz beef tenderloin*, deglazed with cognac and Peppercorn demi-glace Filet grillé sauce roquefort 39 *Beef tenderloin*, Blue cheese and port wine cream sauce Tournedos rossini 56 Grilled beef tenderloin*, topped with fresh “Foie Gras”(2oz.), Truffle port wine reduction sauce Carré d’agneau 48 Roasted rack of lamb* lentils, heirloom tomatoes, served with its own Juice (25 Minutes)

heart-healthy; low sodium & cholesterol vegan gluten-free