dinner menu

APPETIZERS

Bibb and Arugula sunflower seeds, haricots verts, asparagus, Kentucky Sheep’s milk cheese, banyuls dressing 12
Jonah Crab Salad beet barigoule, avocado, carrots and lemon dressing 15
Duo of Salmon potato croquette, egg mimosa, onion cream, red watercress 16
Surf & Turf Tartar marinated cucumber and radish salad, avocado 14
Foie Gras Torchon composition of rhubarb, fava beans, duck confit chiffon cake, honey balsamic 18
Duo of Rabbit Confit hazelnut, dried cherries, broccoli, cauliflower, duo mustard dressing 14
“Mister B Hangtown” Omelette gruyere cheese, fondue of leeks and portobello, bayonne ham, ramps 13
Lobster “Vol Au Vent” Trio of peas, shiitake mushrooms, light brandy cream sauce 16
Ravioli of Spring Vegetable light truffle sauce, poached red egg and frisee salad 15
Duo of Snail & Frog Leg Chablis reduction, confit garlic, mushrooms, goat cheese golden crust, creamy spinach 13
Mussels 3-Ways: Piperade Style Green lip, smoked and mariniere 14

ENTREE

Vegetarian Composition of seasonal vegetables 17
Sea Scallops Red wine truffle sauce, medley of cauliflower, fava beans, oyster mushrooms, parsley potatoes 26
Skate Fish Wings Caper lemon sauce, spring vegetable, portobello, medley of rice, crispy onion, scallion 22
Organic Salmon Wrapped in bacon, thyme lemon demi, Vichy carrot, peas, shiitake mushrooms, soft polenta 26
Roulade of Sole Light lobster sauce, asparagus, fondue of leek, radish, quinoa goat cheese flan 28
Croque Monsieur Chicken Confit, sautéed chicken liver, frisee salad, vinaigrette, fried egg 15
Local Chicken Red wine herb, glazed carrots, baby onion, peas, portobello risotto 24
Duck Breast Rhubarb and strawberry chutney, haricots verts, fondue of fennel and shiitakes, bleu cheese soft grits 27
3 Little Cochon: Belly, Ribs & Tenderloin Tarragon, asparagus, cream spinach, mushroom, horseradish mashed 26
French Chateau Burger Bleu cheese, caramelized onion, bacon and tomato on brioche with frites 15
Veal Strip Morel cream sauce, medley of spring vegetable, crispy sweetbread, roasted Yukon gold potatoes 36

DESSERT

 

Duo of Mousse with fresh berries and fruit sorbet 10
Chocolate Macadamia Tart with salted brown sugar caramel gelato 10
Mille Feuille “Napoleon” with composition of strawberry and banana and chocolate gelato 10
Chocolate Mousse with blood orange and rhubarb sorbet 10
Preserved Fruit Plate with sorrel and spongecake 10
Classic Crème Brulee 9
Assortment of Gelato and Sorbet 9
Assiette de Fromage 15

 

 

 

Comments are closed.