Menus

Appetizers (Choose one)
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BISTECCA BRUSCHETTA
Balsamic poached beef tenderloin on pane Tostato with bruschetta pomodoro & Parmigiano a Scaglie.
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SOUTH EAST ASIAN STICKY RIBS
Slow cooked pork ribs marinated with citrus, cilantro, togarashi pepper, garlic, onions, and lemon grass. Fire grilled and served with a sweet and spicy BBQ, and mango-jicama slaw.
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CASSOULET
A true Languedoc classic (circa 1335) A mélange of duckling, venison, veal, sausage, rabbit, and pheasant braised with white cannellini beans, white wine, fresh herbs, and chicken stock. Broiled with Gruyere cheese & Chapelure.
Entrees (Choose one)
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OSSO BUCCO
A braised, grain fed veal fore- shank, slow cooked with a mire-poix of vegetables, tomatoes, and herbs. Served with pappardelle pasta and a winter vegetable ratatouille.
$45
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THE MEDETERRANIAN DRIFTWOOD
A fontina cheese stuffed ½ lobster tail, seared sea bass, shrimp and scallop on a charred plank finished with a roasted garlic and basil veloute. Accompanied with creamy parmesan risotto and lemon-dill carrots.
$48
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NOISETTE OF LAMB
A marinated and roasted boneless rack of Australian lamb, finished with a cracked black peppercorn and roasted shallot Bordelaise sauce. Accompanied with pommes dauphinoise & ratatouille.
$46
DESSERT (CHOOSE ONE)
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TIRIMISU
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BRITISH BERRY TRIFLE
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CHERRIES JUBILEE
Soup, salads & appetizers
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Potage Du Jour
Please ask your server for today's offering
$7
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Shrimp & Scallop Ponchartrain
Hot & sweet herb dusted scallop and shrimp on sauteed peppery arugula, finished with a roasted corn and jalapeno ettouffee
$16
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The Grilled Caesar
A grilled & chilled split heart of Romaine with fresh mozzarella, plum tomatoes, extra virgin olive oil and a balsamic-mission fig reduction
$10
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Seared & Chilled Vietnamese Shrimp
Sautéed shrimp marinated with togarashi pepper, garlic, ginger, and green onions on chilled soba noodles with rice wine steeped pacific rim vegetables
$12
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Salade des Champs Elysees
A melange of winter greens rolled in English cucumbers with artichoke hearts, walnut prailines, tomatoes, Nicoise olives, seared shaved shallots, and gruyere cheese with a tarragon-grain mustard vinaigrette
$11
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The shrimp and lobster cargot
Cold water lobster and gulf shrimp bathed in a Chardonnay wine and garlic-herb butter, broiled golden with a flaky pastry crust
$15
Entrees of the earth and sky
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Canard Pyrenees
A slow roasted, crispy, semi boneless Canadian Mallard finished with a wild field berry and burgundy wine gastrique
$30
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Costolette di Agnello Della Valle d ’Aosta - Northwestern Italian Lamb Chops
Twin double bone in lamb chops marinated with thyme, rosemary, chervil, garlic, and pure virgin olive oil on creamy parmesan arborio rice, with a cannellini bean and vegetable brodo
$35
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Sprig of Thyme Filet Mignon
A seared and pan roasted center cut filet of beef tenderloin finished with green and black peppercorns in a brandy infused veal stock with a splash of sweet cream
$31
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Vitello Sorrentino
Sauteéd veal scaloppini with grilled eggplant, tomato concasse, spinach and provolone cheese finished with a light Bordeaux demi-glace
$24
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Poulet A ' La Basquaisse
Marinated, seared and pan roasted twin breasts of free-range chicken finished with a mélange of sweet and spicy peppers, garlic, tomatoes and cognac in a rich butter infused glace di viande
$22
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Tournedos' Fiorentina
Twin petit filet mignons, fire grilled and finished with seared cremini mushrooms, spinach, artichoke hearts and concasse of tomatoes in an applejack brandy laced demi-glace
$31
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Cotes de Boeuf Braises
Boneless beef short ribs braised with a mélange of herbs, vegetables, tomatoes, Burgundy wine and veal stock on creamy parmesan risotto
$30
Entrees from the sea
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Cerina in Crosta di Origano
Line caught filet of gulf grouper encrusted with fresh oregano, parmesan, butter and panko crumbs finished with a bruschetta al pomodoro
$26
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Sri-Lanken Salmon
A cardomom dusted filet of wild salmon, pan seared and roasted, finished with a sweet and spicy sambal-oelek
$24
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Scallops & Shrimp Taulere
Pan seared colossal scallops and jumbo shrimp on sauteéd vegetable risotto with a chardonnay wine and herb sauce
$27
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Saltimbocca of Scallops
A trio of colossal scallops dusted with sage and wrapped with prosciutto and smoked bacon. Broiled golden and served on sauteéd spinach with a port wine and thyme reduction
$27
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Gamberi di Agrigento
Sauteed plump shrimp with crimini mushrooms, roasted peppers, tomatoes, and garlic in a creamy three cheese veloute on fresh capellini
$26
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All entrees served with your choice of risotto or today's potato and fresh veggies