Appetizers (Choose one)
Balsamic poached beef tenderloin on pane Tostato with bruschetta pomodoro & Parmigiano a Scaglie.
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.
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)
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.
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.
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.
DESSERT (CHOOSE ONE)
BRITISH BERRY TRIFLE
Soup, salads & appetizers
Potage Du Jour
Please ask your server for today's offering
Shrimp & Scallop Ponchartrain
Hot & sweet herb dusted scallop and shrimp on sauteed peppery arugula, finished with a roasted corn and jalapeno ettouffee
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
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
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
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
Entrees of the earth and sky
A slow roasted, crispy, semi boneless Canadian Mallard finished with a wild field berry and burgundy wine gastrique
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
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
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
Entrees from the sea
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
A cardomom dusted filet of wild salmon, pan seared and roasted, finished with a sweet and spicy sambal-oelek
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
Gamberi di Agrigento
Sauteed plump shrimp with crimini mushrooms, roasted peppers, tomatoes, and garlic in a creamy three cheese veloute on fresh capellini
All entrees served with your choice of risotto or today's potato and fresh veggies