Soup, salads & appetizers
POTAGE DU JOUR
Please ask about todays’ offering
Beef tenderloin poached in Lambrusco wine, sliced thin and served chilled on garlic butter crostini, topped with tomato bruschetta and parmesan.
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
BURATTA & BALSAMIC BERRY SALAD
Fresh burrata mozzarella on tossed greens with aged balsamic steeped strawberries. Drizzled with a mango-rice wine vinaigrette.
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.
CORSICAN SHRIMP TACOS
Grilled corn tortillas filled with pan roasted shrimp. Topped with a tomato, shallot and herb relish, herb vinaigrette and shaved parmesan.
Entrees of the earth and sky
A slow roasted, crispy, semi boneless Canadian Mallard finished with a wild field berry and burgundy wine gastrique
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.
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
Sauteéd veal scaloppini with grilled eggplant, tomato concasse, spinach and provolone cheese finished with a light Bordeaux demi-glace
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
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
Entrees from the sea
AEGEAN ISLANDS SHRIMP
Sauteed plump shrimp with tomatoes, kalamata olives, pepperoncini, and Sambuca. Finished with feta cheese, cream, and oregano.
CERNIA CON GRANCHIO
Pan seared gulf grouper encrusted with backfin crab and herbs, on a roasted tomato and basil coulis.
Scallops & Shrimp Taulere
Pan seared colossal scallops and jumbo shrimp on sauteéd vegetable risotto with a chardonnay wine and herb sauce
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
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.
All entrees served with your choice of risotto or today's potato and fresh veggies