Our Menu

Thinly sliced Bay scallops, lime cilantro sauce, chef's garden herbs

Prime tenderloin, capers, cornichon, French Dijon.

Served with Persillade butter and toast points.

Rosemary roasted bone marrow, toast points

Triple Cream Brie with seasonal chutney

Served with house accoutrements

Served with house accoutrements

Duck comfit pate, cornichons, toast points

Chef's selection of wild mushrooms, classic Vol-au-Vent sauce (lemon cream) sauce.

Chef's selection of imported meats and cheeses, served with accoutrements

Served with house accoutrements

Endives, Roquefort cheese, caramelized nuts, Anjou pears, honey balsamic vinaigrette

Duck prosciutto, sliced pears, honey herb vinaigrette, microgreens, goat cheese

Chef's choice of seasonal greens, tomato confit, house vinaigrette, heirloom cherry tomato, goat cheese tartine

Jalapeno citrus poached shrimp, house greens, tarragon aioli vinaigrette

Traditional onion soup topped with a melted Gruyere and cheddar crouton.

Grandma Tardif's French recipe

Seared foie, brioche bun, micro cilantro, crisp pear

8oz Center-Cut Tenderloin, choice of sauce

Bandera braised quail, with Brie mac and cheese

Pan seared red snapper with Israelian couscous, basil pesto and beurre rose sauce.

Ora king Salmon Fillet, grain-mustard Dijon sauce, garlic sautéed spinach

Butter wine reduction, shoestring fries

Seared duck breast served with green peppercorn sauce accompanied by Port wine caramelized onions and a carrot ginger puree.

Crispy duck confit, berry gastrique, garden salad

Two Canadian lobster tails, potato garlic puree, warm herb vinaigrette, candied lemon

Ribeye with whole grain Dijon mustard sauce, served with frites

Charcoal grilled lambchops, basil cashew pesto, herb and house potatoes

Char grilled Kurobuta porkchop, honey rosemary glaze, house potato

Slow braised prime short rib, herb risotto

Baked diver scallops, white wine garlic cream sauce

Center cut prime tenderloin, puff pastry, mushroom duxelles, demi-glace sauce

Whole fried snapper with Meuniere sauce

14oz Chateaubriand with bone marrow butter, chef's choice of sauce