• Fallen French Cheese Souffle
  Seasonal berries, toasted pecans and truffle honey
• Goat Cheese Ravioli
  Balsamic reduction and fig compote
• Lamb Bolognese
  House made spinach fettuccini
• Diver Scallops Rockefeller
  Spinach and bacon, aged Gouda glacage
• Lump Crabmeat Strudel
  Brunoise of vegetables, lobster sauce and cognac creme fraiche
• Pan - Seared Foie Gras
  Cranberry and poached pear, puff pastry, vinegar reductions with truffle oil
• Escargots a la Bourguignonne
  Phyllo pastry shell, garlic creamed spinach, red wine and leek reduction
• Onion Soup Gratinee
• Traditional Lobster Bisque
  Profiterole Garnish
• Frisee Salad
  Bleu cheese, julienne apples, honey-glazed hazelnuts, apple cider vinaigrette
• Roasted Beet Salad
  Goat cheese fondue, mesclun, pumpkin-spiced almonds
• Cheese Plate
  Ask your server about our daily cheese selections

• Coq au Vin
  Burgundy wine, wild mushroom ragout with pearl onions, potato and vegetable du jour
• Filet of Bronzini
  Wild rice blend, vegetable du jour, pink grapefruit emulsion
• Pan Roasted Duck Breast
  Herb spatzle, red cabbage, apricot gastrique
• Seafood Risotto
  Petit pois, lobster, diver scallops and shrimp, lobster demi glace
• Pan-Seared Grouper
  Toasted almond saffron orzo, julienne of vegetables, sauce Veronique- braised grapes in champagne sauce
• Horseradish Crusted Salmon
  Pommery mustard vin blanc, chef selecion of potato and vegetable.
• Filet of Beef Wellington Napoleon
  Layered puff pastry, wild mushroom duxelle, pate de foie gras, veal demi glace
• Braised Boneless Short Ribs of Beef
  Potato cake, vegetable du jour, green peppercorn sauce

• Lump Crabmeat Strudel
  Brunoise of vegetables, lobster sauce and cognac creme fraiche
• Wild Mushroom Dumpling Forestiere
  Finished with Brandy and pecorino romano cheese
• Escargots a la Bourguignonne
  Phyllo pastry shell, garlic creamed spinach, red wine and leek reduction
• Fallen French Cheese Souffle
  Seasonal berries, toasted pecans and truffle honey

• Traditional Lobster Bisque
  Profiterole Garnish
• Onion Soup Gratinee
• Frisee Salad
  Bleu cheese, julienne apples, honey-glazed hazelnuts, apple cider vinaigrette
• Roasted Beet Salad
  Goat cheese fondue, mesclun, pumpkin-spiced almonds

• Horseradish Crusted Salmon
  Pommery mustard vin blanc, chef selecion of potato and vegetable.
• Pan-Seared Grouper
  Toasted almond saffron orzo, julienne of vegetables, sauce Veronique- braised grapes in champagne sauce
• Coq au Vin
  Burgundy wine, wild mushroom ragout with pearl onions, potato and vegetable du jour
• Beef Tenderloin Tips Stroganoff
  Over Rice Pilaf
• Braised Boneless Short Ribs of Beef
  Potato cake, vegetable du jour, green peppercorn sauce
• Lamb Bolognese
  House made spinach fettuccini
• Goat Cheese Ravioli
  Balsamic reduction and fig compote
• Medallion of Beef Au Poivre
  French pepper steak,finished with cognac

Our tasting menu is offered Tuesday - Thursday and Sunday at lunch and dinner. The menu includes an appetizer, a soup or salad, an entree and a dessert. $27.95 at lunch and $43.95 at dinner.

• Fallen Cheese Souffle
  Served with berry compote, greens and candied pecans
• Wild Mushroom Dumpling Forestiere
  Finished with Brandy and pecorino romano cheese
• Escargots a la Bourguignonne
  Phyllo pastry shell, garlic creamed spinach, red wine and leek reduction
• Lump Crabmeat Strudel
  Brunoise of vegetables, lobster sauce and cognac creme fraiche
• Goat Cheese Ravioli
  Balsamic reduction and fig compote
• Lamb Bolognese
  House made spinach fettuccini

• Traditional Lobster Bisque
  Profiterole Garnish
• Onion Soup Gratinee
• Frisee Salad
  Bleu cheese, julienne apples, honey-glazed hazelnuts, apple cider vinaigrette
• Roasted Beet Salad
  Goat cheese fondue, mesclun, pumpkin-spiced almonds

• Coq au Vin
  Burgundy wine, wild mushroom ragout with pearl onions, potato and vegetable du jour
• Horseradish Crusted Salmon
  Pommery mustard vin blanc, chef selecion of potato and vegetable.
• Pan-Seared Grouper
  Toasted almond saffron orzo, julienne of vegetables, sauce Veronique- braised grapes in champagne sauce
• Medallion of Beef Au Poivre
  French pepper steak,finished with cognac
• Braised Boneless Short Ribs of Beef
  Potato cake, vegetable du jour, green peppercorn sauce
• Filet of Bronzini
  Wild rice blend, vegetable du jour, pink grapefruit emulsion

• Creme Brulee
• Bavarian Apple Strudel
• Chocolate Ganache Mousse Cake
• Grand Marnier Cheesecake
• Hazelnut Pear Crumb Tart
• Profiteroles and Ice Cream

• Bavarian Apple Strudel
• Creme Brulee
• Chocolate Ganache Mousse Cake
• Profiteroles and Ice Cream
• Grand Marnier Cheesecake

Our special events are offered from 12:30pm to 3:30pm Sundays. Below is a sample menu, at $38 per person

• Fallen French Cheese Souffle
  Seasonal berries, toasted pecans and truffle honey
• Lump Crabmeat Strudel
  Brunoise of vegetables, lobster sauce and cognac creme fraiche
• Roasted Beet Salad
  Goat cheese fondue, mesclun, pumpkin-spiced almonds

• Braised Boneless Short Ribs of Beef
  Potato cake, vegetable du jour, green peppercorn sauce
• Filet of Bronzini
  Wild rice blend, vegetable du jour, pink grapefruit emulsion
• Coq au Vin
  Burgundy wine, wild mushroom ragout with pearl onions, potato and vegetable du jour

• Chocolate Ganache Mousse Cake
• Bavarian Apple Strudel
• Grand Marnier Cheesecake