Dinner Menu

-Appetizers-

Soup du Jour

-8-

Oysters on the Half Shell
Red Wine Vinegar Mignonette, Ask Your server for Tonight’s Selection

-2.50 Each-

Ahi Tuna Ceviche
Quick Pickled Onion, Cilantro, Lime, Chile, Cucumber, Avocado Crema
& Crispy Tortilla

-15-

Duck Liver Pâté
Whole grain Mustard, Red Onion Jam, Cornichons & Crostini

-14-

Maine Mussels
White Wine, Butter, Garlic & Capers

-13-

Escargots
Garlic, Butter, Fresh Herbs, Puff Pastry & a touch of cream

-13-

Panko Crusted Heart of Palm Cake
Vegetarian Version of the Classic Crab Cake, with Spicy Remoulade

-12-

-Salads-

Garden
Organic Mixed Greens, Blue Cheese, Candied Walnuts, Red Wine Poached Pear
& Balsamic Vinaigrette

-8-

 

  Caesar
Romaine Lettuce, Warm Duck Confit, Croutons
& House-Made Caesar Dressing

-10-

 

-Entrees-

House Made Potato Gnocchi
Herb Roasted Butternut Squash, Extra Virgin Olive Oil, Parmesan
&  Ricotta

-23-

Pan Seared Rainbow Trout
Mushroom-Saffron Risotto, Asparagus
&  Wild Mushroom Butter

-28-

Grilled Salmon
Mushroom-Saffron Risotto, Asparagus
& Mustard Cream Sauce

-28-

 

Pheasant Roulade
Truffle Mashed Potatoes, French Green Beans &
Herb Velouté

-30-

 

 

Long Island Duck Breast
Truffle Mashed Potatoes, French Green Beans,
Grand Mariner Roasted Peaches & Orange Gastrique

-29-

 

Pan Seared Filet of Beef
or

Prime Cut Grilled Ribeye
Truffle Mashed Potatoes, Broccoli Rabe  & Choice of Sauce:
Tomato Truffle Butter, Blue Cheese Herb Butter, or
Veal Demi Glace

-35-

-Sides-

Truffle Mashed Potatoes
Duck Fat Frites
Mushroom-Saffron Risotto
Fried Brussels Sprouts

-6-

-Chef Zachary Corbin-
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food- borne illness, especially if you have certain medical conditions