Our Menu

Prime tenderloin, capers, cornichon, French Dijon.

Served with Persillade butter and toast points.

Served with house accoutrements.

Sauteed wild mushrooms with a gruyere cream over a puff pastry Vol-au-Vent.

Served with mignonette and atomic horseradish sauce.

Slow smoked pork belly with berry gastrique.

Grilled artichoke with chipotle alioli.

Seared and melty Raclette cheese, prosciutto and cornichon.

Thinly sliced Halibut served with a spicy house sauce, cilantro, radish and cucumber.

Hot and Melty Brie cheese with a caramelized top, House made seasonal jam.

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

Smoked duck breast, with berries and pears served with mixed greens, honey and house vinagrette.

Mixed seasonal greens, tomato, shallots and cucumbers tossed in a French vinaigrette.

House smoked beets, Arugula, Orange segments with blue cheese, tossed with a citrus vinaigrette.

Butter lettuce, Mimolette cheese, toasted pistachios with a creamy blackberry dressing.

Mixed greens, Fried prosciutto, goat cheese served with a honey mustard vinaigrette.

Traditional onion soup topped with a melted Gruyere crouton.

Chilled creamy avocado soup.

Old Style lentil Soup, sour cream and croutons.

Grilled branzino with butter parsley and lime sauce.

Seared diver scallops, with brown butter almond sauce sauteed Spinach.

White wine creamy broth served with shoestring fries.

Breaded Veal Chop, Prosciutto, Raclette melted cheese topped with mushrooms.

Seared duck breast served over sauteed shaved brussels sprouts with a port demi-glace.

Char-grilled rack of lamb, basil cashew pesto, house potatoes.

8oz Center-Cut tenderloin, choice of sauce.

Slow braised prime short rib served over a herb creamy risotto.

Split grilled Prime Tenderloin, black peppercorn sauce and fries.

Ora King Salmon, spinach, wrapped in puff pastry served with bernaise sauce.

8oz. center cut Prime Tenderloin served with a creamy morel brandy sauce.

Live main lobster grilled and served with a coral butter sauce and drawn butter.

Served with a butter soy sauce wasabi reduction.

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

Whole fried snapper with Meuniere sauce.

14oz Prime Tenderloin Chateaubriand with chef's choice of sauce.