Appetizers

Fallen French Cheese Souffle 12.00
Seasonal fruit compote, truffle honey, toasted pecans
Wild Mushroom Risotto 14.00
Diver scallops, crispy leeks, lobster demi glace
Escargots a la Bourguignonne 12.00
Phyllo pastry shell, garlic and creamed spinach, red wine and leek reduction
Pan-Seared Foie Gras 17.00
Crispy puff pastry, poached pear, white truffle oil
Lamb Bolognese 12.00
Spinach fettuccini, Smithfield bacon
Baked Onion Soup Gratinee 9.00
Traditional Lobster Bisque 9.00
Profiterol Garnish
Frisee Salad 9.00
Bleu cheese, julienne apples, honey-glazed hazelnuts, apple cider vinaigrette
Roasted Beet Salad 10.00
Goat cheese fondue, mesclun, pumpkin-spiced almonds
Almond Crusted Brie Salad 12.00
Strawberries, Mesclun lettuce, Dijon vinaigrette
French Cheese Plate 16.00
Traditional Garnish Ask Server about our daily cheese selections

Entrees

Breast of Chicken Almondine 26.00
Melted Brie, onion confit, Sherry wine reduction
Horseradish Crusted Salmon 27.00
Pommery mustard vin blanc, medley of fresh vegetables, garlic-whipped potato
Apricot Glazed Crispy Duck Legs 32.00
Red cabbage, wild rice blend, Port wine and cherry reduction sauce
Lobster Thermador Market Price
Seafood stuffed lobster, Champagne Dijon glacage
Bouillabaisse 34.00
Lobster, shrimp, diver scallops, market fish, fennel tomato broth
Venison Au Poivre Vert 34.00
Potato dujour, roasted stuffed tomato, green peppercorn sauce
Florida Grouper 29.00
Toasted Israeli couscous, julienne of vegetable, red pepper coulis
Filet of Beef Wellington Napoleon 33.00
Layered puff pastry, wild mushroom duxelle, pate foie gras, Madiera demi-glace
Braised Boneless Short Ribs of Beef 32.00
Potato cake, vegetable dujour, Roquefort infused Bordelaise
Rib Eye Steak 34.00
Wild mushroom fricassee, potato dujour, and vegetable
Meet The Chef