dinner menu

APPETIZERS

Local Green melon, almond, bayonne ham, white anchovy, Kentucky Sheep’s cheese, banyuls dressing 12
Jonah Crab Salad peach, avocado, corn, seaweed, haricot vert, 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 figs, endive, duck confit, zucchini bread with pistachio 18
Duo of Rabbit Confit hazelnut, dried cherries, broccoli, cauliflower, duo mustard dressing 14
“Mister B Hangtown” Omelette oysters, duo of tomatoes, chorizo, portobello, swiss chard, parmesan 13
Lobster “Vol Au Vent” Summer succotash, shiitake mushroom,  light truffle cream 16
Summer Ravioli eggplant, goat cheese, fondue of ratatouille, basil red pepper sauce 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 nicoise broth, medley of corn, cremini mushrooms, zucchini, anchovy, creamy fingerling potatoes  22
Organic Salmon Wrapped in bacon, white beans, shiitakes, ratatouille, crispy scallions, light vinegar demi 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  Herb jus, medley of mushroom, tomato risotto, fondue of swiss chard, fennel 24
Duck Breast Peppery bourbon sauce, peach, portobello, bell pepper and onion fondue, couscous, bleu cheese 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 seasonal vegetables, crispy sweetbread, roasted Yukon gold potatoes 36

DESSERT

 

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

 

 

 

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