Seasonal Amuse Bouche.
A smoke fruit wood Atlantic salmon timbale filled with a citrus-cured salmon with cucumbers, Clementine oranges, served with a crème fraîche and caviar sauce.
Chilean sea bass topped with a lobster herb crust served over braised fennel finished with a lobster brandy cream broth.
Tournedo of beef served on a bed of stewed lentils, topped with Duck Confit with a Tawny Port wine sauce.
Imported French cheeses du jour, with dates, membrillo, almond/fig cake and fruit bread. Supplemental Charge $10.95.
Warm chocolate cake with Madagascar French vanilla bean ice cream, served with caramel sauce, garnished with seasonal berries and mint.
Scrambled Rose Acre Farms brown eggs, seasoned with truffle butter, garnished with black "Burgundy" truffles and white truffle oil.
A purée of fall wild mushrooms and black "Burgundy" truffles, seasoned with white truffle oil and finished with steamed cream.
A Maine diver sea scallop baked in its natural shell, filled with sliced black "Burgundy" truffles and truffle butter, wrapped in puff pastry.
Freshly shaved White "Alba" Truffles, served over egg fettuccine with truffle butter and fine herbs.
Seasonal wild mushroom and truffle consommé, with duck confit, black "Burgundy" truffles, topped with puff pastry.
Tenderloin of Wisconsin Veal, served over a delicata squash filled with white and black truffle risotto and finished with chanterelle mushrooms and a truffle reduction sauce.
French vanilla bean ice cream flavored with White "Alba" Truffles and truffle honey, served over an almond tuile and seasonal berries.
French onion soup with toasted crouton and Gruyère cheese.10.00
Rich lobster bisque seasoned with garlic, shallots and tarragon topped with puff pastry.13.00
California artichoke hearts, sautéed, stuffed with alouette cheese, lightly breaded with hazelnuts and served with a Dijon honey mustard/raspberry sauce.11.00
Snails served in the shell with a blend of sweet basil, garlic, shallots and sweet butter.14.00
Maine lobster and Saint Andre cheese wrapped in puff pastry, baked, served with a black currant sauce.15.00
Maine sea scallops, sautéed, served in a fish veloute sauce, with mushrooms, seasoned with garlic, shallots, Dry Sack Sherry, and Reggiano cheese. Served in a natural sea shell with duchess potatoes.15.00
Shrimp cocktail served with and avocado, cucumber, red onion salad & cocktail sauce.19.00
Carpaccio of "Prime" beef tenderloin, topped with aged balsamic vinegar, Alba white truffle oil, shave Parmigiano-Reggiano cheese, cracked black peppercorn and sautéed wild mushrooms.17.00
Natural apple wood smoked Rainbow Trout served with marinated asparagus and a chive infused olive oil.13.00
Chicken liver pâté with green peppercorns, hard boiled egg, red onion, mushrooms, caperberries, calamata olives, cornichons and crackers.1.00
Sautéed European Dover sole with toasted sliced almonds, grapes and whole butter.55.00
Seared filet of Atlantic Salmon topped with fresh horseradish crust and an herb butter sauce.35.00
Medley of shellfish including, cold-water shrimp, Maine sea-scallops, Prince Edward Island mussels, Pasta Neck clams and escargot served over spinach fettuccini with mushrooms, diced tomatoes, Calamata olives and Parmigiano-Reggiano cheese, basil-infused olive oil..38.00
Sautéed breaded medallions of Provimi veal tenderloin with Maine lobster, cold water shrimp, Maine sea scallop and asparagus spears, topped with a Normandy wine sauce with fresh dill.37.00
Sautéed medallions of veal sweetbreads in a caper/crouton lemon wine butter sauce.35.00
A roasted French breast of free-range chicken, with cold water shrimp, Maine lobster, a hazelnut sweet potato mousseline cake, sauced with an apple and mushroom Frangelico cream sauce.35.00
A lightly-peppered duck breast served over a hazelnut sweet potato mousseline cake, topped with Montrachet goat cheese and sauced with a Frangelico and cherry duck glace de viande.37.00
Roasted Australian rack of lamb, topped with a roasted tomato-herb crust, summer beans, braised cipollini onions, eggplant, garlic, and olive sauce au natural.44.00
Center-cut filet mignon, grilled, topped with aged English Stilton cheese, garnished with a cheese crisp and baked polenta, served with a Ruby Port wine sauce.43.00
Center-cut filet mignon, grilled, wrapped in puff pastry with Hudson Valley foie gras, mushroom duxelles and black truffles with sauce Perigueux.46.00
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