-Appetizers-
Soup du Jour
-8-
Oysters on the Half Shell
Red Wine Vinegar Mignonette, Ask Your server for Tonight’s Selection
-2.50 Each-
Smoked Salmon
Warm Potato Pancakes, Creme Fraiche & Caviar
-14-
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
Tomato Cream Sauce, Basil
& Shaved Parmesan
-23-
Pan Seared Rainbow Trout
Mushroom-Saffron Risotto, Asparagus
& Wild Mushroom Butter
-28-
Grilled Salmon
Mushroom-Saffron Risotto, Asparagus
& Mustard Cream Sauce
-28-
Oaxacan Grilled Chicken
Fried Polenta, Green Beans &
Warm Guajillo Chili Salsa
-28-
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
