Pan-Seared Foie Gras

Frisee Salad

Roasted Beet Salad

French Ravioli

Diver Scallops

Florida Grouper

Beef Wellington

Appetizers

Fallen French Cheese Souffle

13.00

Fresh peaches, honey, and pecans

Pan-Seared Foie Gras

18.00

Cranberry compote, crispy puff pastry, poached pear, with truffle oil

Lamb Bolognese

12.00

House made spinach fettuccini

Onion Soup Gratinee

9.00

Traditional Lobster Bisque

9.00

Profiterol Garnish

Frisee Salad

10.00

Bleu cheese, julienne apples, honey-glazed hazelnuts, apple cider vinaigrette

Roasted Beet Salad

10.00

Goat cheese fondue, mesclun, pumpkin-spiced almonds

Goat Cheese Ravioli

13.00

Tomato coulis, Ratatouille

Watermelon and Strawberry

10.00

Mesclun greens, pickled watermelon rind, Balsamic vinaigrette

Diver Scallops Risotto Gratinee

15.00

Asparagus, bacon, corn veloute

Escargots a' la Bourguignonne

12.00

Phyllo pastry shell, garlic creamed spinach, red wine and leek reduction

Cheese Plate

16.00

Traditional garnish Ask your server about our daily cheese selections

Entrees

Filet of Bronzini

33.00

Wild rice blend, vegetable du jour, pink grapefruit emulsion

Boillabaisse

36.00

Lobster, diver scallops, shrimp, market fish, fennel tomato broth

Pan-Seared Grouper

32.00

Arugula pesto orzo pasta, juienne of vegetable, mango coulis

Filet of Beef Wellington Napoleon

35.00

Layered puff pastry, wild mushroom duxelle, pate foie gras, veal demi-glace

Braised Boneless Short Ribs of Beef

32.00

Potato cake, vegetable dujour, Roquefort infused Bordelaise

Loin of Venison Au Poivre

34.00

Potato gratin, vegetable du jour, peppercorn sauce

Pan Roasted Duck Breast

32.00

Herb spatzle, turnips, apricot gastrique

Horseradish Crusted Salmon

29.00

Pommery mustard vin blanc, Chef selection of potato and vegetable