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APPETIZERS
Les Rillettes
Braised pork
and duck pate
Escargots de
Bourgogne Farcis
Garlic butter escargots
in their shell
Warm Brie on Fig
Chutney Baguette
Spinach salad
with raspberry dressing
and cranberry
Roasted Beets
and Goat Cheese Salad
with walnut dressing
Local Oysters
on the Half Shell
With mignonette sauce
Moules Marinière
Steamed mussels
with crème fraîche
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Poached Foie Gras
“au Torchon”
With cranberry pecan bread,
apple and frisée salad
with white truffle oil
and rhubarb jam
Sesame Seared
Ahi Tuna
With Asian slaw, pickled ginger
and wasabi
ENTREES
The Trio of the Sea
for Two
Seared ahi tuna and scallop
seviche on Himalayan salt plank;
salmon tartar with fennel cream
and king crab legs;
local oysters and
little necks on half shell
Seared Sea Scallops
with Maple Grapefruit Glaze
Seared ahi tuna and scallop sev
Potato Crusted Halibut
With miso hollandaise sauce,
mushroom duxelle and haricot vert
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Season Mushrooms
and Artichokes with
White Truffle Oil
Mashed Potatoes
Warm aged herbs, goat cheese
on baguette with arugula,
oven baked ratatouille
Roasted “Moulard”
Duck Breast
With raspberry honey glaze,
aged goat cheese risotto,
pecan and walnut oil
sautéed greens
Filet Mignon “Au Poivre”
Four peppercorn sauce with
crème fraîche
apple smoked
bacon, onion and Yukon
“Pommes Lyonnaise”
Roasted Rack of Lamb
“Provençale”
with Bordelaise sauce
slow roasted tomato “Tarte Tatin”
topped with roquefort
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