Lunch a La Carte

Our Lunch on Plates are served with a complimentary Soup or Salad

Saumon Cru 14 Thinly sliced raw Salmon*, marinated in Lemon juice, Olive oil, Capers and Chives Escargots 13 Baked Snails (5) with Garlic and Parsley Butter, Tomato concassée Thon 15 Hand Cut sashimi grade Ahi Tuna Loin*, seasoned in the classic French “Tartare” way (shallots, chives, etc.) and seared carpaccio slices, Crispy Potatoes, Ginger Vinaigrette Suprême de Volaille 15 Sautéed boneless Breast of Chicken, Pommery Mustard Sauce Foie de veau 14 Sautéed calf’s liver, and Onion marmalade, Port Wine Sauce Salade de Poulet aigre-douce 13 Salad of tender Greens, dried Cherries, Walnuts, Fourme d’Ambert pieces, topped with sliced grilled Chicken, Apple julienne, Shallots, Sherry Vinaigrette Porc 15 Grilled Berkshire Pork Tenderloin, Apple and Apricot Chutney, Crispy Potatoes, Dried Cherries Port wine sauce Coquilles Saint-Jacques 18 Pan seared Diver Sea Scallops over du Puy Lentils, Champagne Sauce with touch of Saffron Saumon 16 Poached Filet of Salmon* with fresh herbs, sautéed Spinach, Lemon and Capers Butter Sauce or Grilled filet of Salmon with Heart healthy Sauce (Petite diced heirloom Tomatoes, Garlic, Fresh Herbs, Olive Oil) Gourmandise de Boeuf 17 Seared Beef tenderloin*, tender mixed Greens, Heirloom Tomatoes, dry Cherries, roasted nuts, Fourme d’Ambert, Sherry Vinaigrette

Salade de Coquilles St-Jacques aux Truffes 17 Pan seared Diver Sea Scallops on tender Greens and crispy Potatoes, Truffle vinaigrette Crabe 19 Pan seared Jumbo Lump Crab Cake (almost no binder) Sauce “Beurre Blanc” Homard 21 Maine Lobster Tail poached in Olive Oil then grilled, served with fresh sautéed Spinach, Crispy Potatoes, ● Shallot “Beurre Blanc” OR ● Truffle vinaigrette Filet sauce au Poivre 20 Grilled Petite Beef Tenderloin*, deglazed with Cognac and Peppercorn demi-glace Filet Sauce Roquefort 20 Grilled Petite Beef Tenderloin*, Roquefort, Demi Glace cream Sauce Poisson du Jour et Crabe 26 Pan seared fresh Filet of fish of the day topped with Lump Crab meat, sautéed Spinach, Shallot, Saffron Champagne Sauce Agneau 26 Grilled Lamb rack* and Merguez sausage, Du Puy Lentils, Heirloom Tomatoes, Au Jus Foie Gras 27 Pan seared Fresh Duck Liver* served with crispy Potatoes, Port Wine sauce Duo Gourmand 35 Twin Filets of Beef Tenderloin*, one Peppercorn crusted, Cognac and demi-glace sauce, the other with blue Cheese Port wine Cream sauce Crêpe au Crabe 17 Thin French “Crêpe” stuffed with Lump Crab meat, Béchamel with Swiss cheese Assiette Végétarienne 17 Market Price; Seasonal Roasted Vegetarian Plate Available Please ask your Waiter for the choices of the Day

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

Duck liver, Tuna, Salmon, Veal, Duck, Steak, and Lamb may be cooked to order. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs can increase your risk of foodborne illness(es), especially if you have certain medical condition(s)