Hors d’Oeuvres

Baetje Farms Cheese Plate   17

Gruyère Soufflé   12

Potato Blinis with Crème Fraiche and Caviar   12

Country Pâté with Cornichons and Mustard   15

Steamed Mussels with White Wine, Shallots and Herbed Crostini   16

Roasted Bone Marrow with Parsley Salad and

Brioche Toast Points   17

Lobster Tail with Lemon Butter and Parsley  17

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Soupe&Salade

Lobster Bisque    12

Little Gem Lettuce with Tarragon, Lemon Shallot Vinaigrette 11

 Belgian Endive with Fromage Bleu, Candied Hazelnuts and Sherry Vinaigrette   13

Roasted Beets with Chevre Cream and Toasted Pistachios  12​

Les Plats

Almond Encrusted Trout with Citrus Butter and Haricots Verts  30

Chilean Salmon with Crispy Leeks, Potato Puree and Leek Sauce  36

Duck Confit with Purple Yams and Braised Red Cabbage 30

Cassoulet - House Made Toulouse Sausage, Pork Belly, Duck Confit,

White Beans, and Tomato  32

Filet Mignon Au Poivre with Escalloped Potatoes   40

Double Cut French Lamb Chops with Cauliflower Gratin And Demi Glace  40

Wild Mushroom and Leek Tart with Hen of the Woods, Chanterelles, and Brown Butter 22

Garniture

Cauliflower Gratin    7

Escalloped Potatoes    7