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POTAGE DU JOUR

Please ask about todays’ offering

$8

BISTECCA BRUSCHETTA

Beef tenderloin poached in Lambrusco wine, sliced thin and served chilled on garlic butter crostini, topped with tomato bruschetta and parmesan.

$15

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

$11

BURATTA & BALSAMIC BERRY SALAD

Fresh burrata mozzarella on tossed greens with aged balsamic steeped strawberries. Drizzled with a mango-rice wine vinaigrette.

$12

TOMATO TARTARE

A stacked mélange of Roma tomatoes, shallots, figs and garlic with extra virgin olive oil, cracked black peppercorns and sea salt. Accompanied with a gorgonzola-green onion crème fraiche & toasted baguette.

$11

CORSICAN SHRIMP TACOS

Grilled corn tortillas filled with pan roasted shrimp. Topped with a tomato, shallot and herb relish, herb vinaigrette and shaved parmesan.

$12

Canard Pyrenees

A slow roasted, crispy, semi boneless Canadian Mallard finished with a wild field berry and burgundy wine gastrique

$30

NOISETTE D’AGNEAU

A marinated and grilled boneless rack of lamb loin, on a nest of sauteed spinach and baby bella mushrooms with an applejack brandy glace di viande.

$36

A 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

$32

Vitello Sorrentino

Sauteéd veal scaloppini with grilled eggplant, tomato concasse, spinach and provolone cheese finished with a light Bordeaux demi-glace

$25

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

$23

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

$32

AEGEAN ISLANDS SHRIMP

Sauteed plump shrimp with tomatoes, kalamata olives, pepperoncini, and Sambuca. Finished with feta cheese, cream, and oregano.

$28

CERNIA CON GRANCHIO

Pan seared gulf grouper encrusted with backfin crab and herbs, on a roasted tomato and basil coulis.

$28

Scallops & Shrimp Taulere

Pan seared colossal scallops and jumbo shrimp on sauteéd vegetable risotto with a chardonnay wine and herb sauce

$29

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

$28

SAUMON a La PROVENCE

Seared and pan roasted filet of wild salmon with tomatoes, onions, garlic, and peppers. Finished with a lavender bud and tarragon beurre-blanc.

$26

All entrees served with your choice of risotto or today's potato and fresh veggies