Seasonal berries, toasted pecans and truffle honey

House made spinach fettuccini, whipped ricotta

Brunoise of vegetables, lobster sauce nantua and creme fraiche

Toasted brioche, apricot brandy compote, balsamic reduction, truffle oil

Phyllo pastry shell, garlic creamed spinach, garlic, white wine and leek reduction

Mixed Greens, aged Gouda viniagrette, garlic croutons

Goat cheese fondue, mesclun, pumpkin-spiced almonds, balsamic reduction

Burgundy wine, wild mushroom ragout with pearl onions, potato and vegetable du jour

Truffle oil, shaved Artigiano

Parsnip puree, saute broccoli rabe, red pepper couli

Wild rice blend, saute spinach, sauce provencal (capers, shallots, garlic, tomato, white wine)

Layered puff pastry, wild mushroom duxelle, pate de foie gras, veal demi glace

Garlic rosemary potato gallette, parsnip puree, vegetable du jour, red onion marmelade, braise reduction

Pan seared Dover sole, mashed potato, vegetable du jour, sauce meuniere

White bean stew, lamb merguez sausage, braised beef short rib, duck leg confit, bacon lardon

Sliced mustard and herb crusted lamb, mashed potato, vegetable du jour, rosemary lamb sauce

Pepper crusted medallions of beef, mashed potato, vegetable du jour, sauce au poivre

Graham Cracker Crust, Berry Compote