dinner menu

APPETIZERS

Arugula Salad Pear and beet barigoule, walnuts, Bayonne ham, bleu cheese, banyuls dressing 12
Jonah Crab Salad Celery root and carrot remoulade, apple, endive, seaweed, cider dressing 15
Duo of Salmon Potato croquette, egg mimosa, onion cream, red watercress 16
Surf & Turf Tartare Marinated cucumber and radish salad, avocado 14
Foie Gras Torchon Composition of figs, endive, duck confit, butternut squash bread with almond 18
Duo of Rabbit Confit Hazelnut, dried cherries, broccoli, cauliflower, duo mustard dressing 14
“Mister B Hangtown” Omelette of oyster, ginger, lemon, bacon, spinach, mushroom, Kentucky Sheep’s cheese 13
Lobster “Vol Au Vent” Medley of Fall root vegetables, mushroom, light lemongrass cream sauce 16
Fall Ravioli Parsnip, goat cheese, portobello mushroom, poached red wine egg, truffle cream sauce 15
Duo of Snail & Frog Leg Burgundy style, chorizo potatoes, fondue of kale and onion 13
Mussels 3-Ways – Piperade Style Green lip, smoked and marinière 14

ENTREE

Vegetarian Composition of seasonal vegetables 17
Sea Scallops Anise sauce, butternut squash, shrimp, grape, shiitake risotto, fondue of spinach and fennel 26
Skate Wing Cider demi, creamy Vichy carrots, celery root, swiss chard, apple, mushroom duxelle, fingerling potatoes 22
Boston Cod Truffle beurre rouge, purple potatoes, braised endive, kale, oyster mushroom 28
Organic Salmon Wrapped in bacon, lemon demi, spaghetti squash, brussels sprouts, pear, portobello barley 26
Croque Monsieur Chicken Confit, sautéed chicken liver, frisée salad, vinaigrette, fried egg 15
Local Chicken Alsatian jus, medley of root vegetables, cremini mushrooms, mustard greens, orzo, pecans 25
Duck Breast Peppery plum sauce, bleu cheese polenta, beets, fondue of onion and mushroom, brussels sprouts 28
3 Little Cochon: Belly, Ribs & Tenderloin Bourbon sauce, country potatoes, garlic confit, braised cabbage, mushroom 26
French Chateau Burger Bleu cheese, caramelized onion, bacon and tomato on brioche with frites 15
Short Ribs Sherry demi, potatoes dauphinoise, rutabaga, fondue of mushroom and leeks, grapes, pommery mustard 31

DESSERT

Duo of Mousse with cranberries and citrus 10
Chocolate Macadamia Tart with brown sugar caramel gelato 10
Mille Feuilles “Napoleon” with pistachio and fig with chocolate gelato 10
Chocolate Mousse with grape sorbet and pomegranate 10
Seasonal Preserved Fruit Plate with sorrel and spongecake 10
Classic Creme Brulee 9
Assortment of Gelato and Sorbet 9
Assiette de Fromage 15

 

 

 

 

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