Soup, salads & appetizers
POTAGE DU JOUR
Please ask about todays’ offering
Ahi Tuna dusted with Japanese Togarashi pepper, pan seared in sesame oil, on Wakame seaweed sauce.
SPRIG SEASONAL SALAD
Weekly creation inspired by the Chef, combining unique flavors and locally sourced ingredients
TRADITIONAL CAESAR SALAD
Hearts of Romaine lettuce, with our homemade croutons and caesar dressing
Large Helix snails broiled with garlic, shallots, white wine, butter and herbs. Served with a crispy baguette slice.
Entrees of the earth and sky
Seasonal cut of certified Angus Beef and guest choice of sides.
Roasted rack of lamb marinated in fresh herbs, finished with basil pesto and port wine demi-glace.
Slow roasted, crispy, Maple Leaf half duckling finished with a wild field berry and burgundy wine gastrique.
Veal cutlet dusted in flour and pan seared, topped with citrus piccata sauce.
Entrees from the sea
SCALLOPS & SHRIMP TAULERE
Pan seared colossal scallops and jumbo shrimp on creamy parmesan risotto, finished with a chardonnay wine and locally harvested herb sauce.
MEROU AU VELOUTE D'EPINARDS
Pan seared filet of gulf grouper, finished with a fresh fennel and spinach velouté with a splash of Sambuca.
Sautéed twin filets of Mediterranean Seabass, finished with basil, arugula pesto, and a splash of cream.
SPRIG OF THYME SAUMON
Pan seared salmon finished with lemon beurre blanc, thyme and rosemary honey glaze.
All entrees served with your choice of risotto or today's potato and fresh veggies
CHOCOLATE MOUSSE BOMBE
Served with strawberries and chocolate ganache.
CHEF'S DAILY CREATION
Server will provide details upon request - Seasonal items.