Our Menu

U-10 Scallops, chilled and delicately sliced, served in a Mexican-style citrus cocktail of fresh orange, tomato, cilantro and red onion.

Served with mignonette and atomic horseradish sauce.

Swordfish gently cured in a vibrant green aguachile of fresh lime, cilantro, and serrano, finished with citrus oil served on a bed of avocado mousse.

Hand rolled croquettes of sweet shrimp and silky bechamel, breaded and fried until golden, served with a spiced aioli.

Served with Persillade butter and toast points.

Served with house accoutrements.

Knife cut Prime tenderloin, capers, cornichons and Dijon mustard.

Rolled slices of Beef Tenderloin filled with Parmigiano-Reggiano, Dijon mustard, arugula and cornichons, finished with olive oil and balsamic glaze.

Warm Raclette cheese wrapped in prosciutto and buttery puff pastry, lightly glazed with honey and baked until golden and molten within.

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

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

Lightly breaded goat cheese served warm over mixed greens with tomatoes, walnuts and French Dijon vinaigrette.

Traditional onion soup topped with a melted Gruyere crouton.

A silky puree of French lentils gently simmered with aromatic vegetables and fresh herbs.

Velvety lobster bisque with cream and a subtle Pernod aroma.

8oz Center-Cut USDA Prime tenderloin, choice of sauce.

14 oz. USDA Prime tenderloin Chateaubriand, choice of sauce.

16oz USDA Prime Ribeye encrusted with cracked black peppercorns, served with a cognac cream sauce.

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

Tender veal cutlet in a silky lime-infused mushroom cream sauce with fresh herbs.

16oz pork chop glazed with aged balsamic reduction, fresh rosemary, and roasted garlic.

Creamy Arborio rice folded with two lobster tails, delicately chopped and finished with bright citrus drops

Grilles Lamb Rack, Basil Cashew Pesto and port wine demi glace.

Pan seared Duck breast with crisped skin, finished with a blackberry gastrique.

Golden-seared diver scallops finished with brown butter, capers and fresh lemon.

Mediterranean sea bass served in a delicate chive and lime cream sauce.

Fork-tender braised short ribs served over mashed potatoes and port wine demi glace.

P.E.I. mussels gently steamed in white wine, garlic, shallots, fresh herbs and cream.

Slow braised beef in Burgundy red wine with pearl onions, mushrooms, and thyme.

Crispy golden Tiger shrimp served with a smoky chipotle lime aioli.

Center cut USDA Prime Tenderloin, mushroom duxelles wrapped in a puff pastry served on top of a demi-glace sauce.