DINING ROOM MENU

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SMALL PLATES

BONE MARROW
served with Traditional Chimichurri, Veal Stock and served with Crostini

CELLAR ESCARGOT
served in a Demi-Glace & White Wine-Butter Sauce with Mixed Mushrooms

STEAK TARTARE
Mixed with Mustard, Honey, and Capers, topped with a Quail Egg and served with Crostini

CHARCUTERIE & CHEESE BOARDS
Daily Selection of Artisanal Cheeses, Meats and Pate. Served with accompaniments

FOIE GRAS
Grade 'A' Foie Gras served with Chef's Choice of Accompaniment

CHICKEN LIVER & BACON PATE
Made in house, topped with Crème Fraiche and served with Crostini

SOUPS AND SALADS

LOBSTER BISQUE
Crème Fraiche, Chives, Cognac

FRENCH ONION
Slow-Cooked Veal Stock with Yellow Onions and topped with a Gratineed Gruyere Crostini

CAPRESE
Slices of House-Made Mozzarella Cheese and Heirloom Tomatoes in Olive Oil, served with Balsamic Vinegar-Caviar, and Topped with Basil

FALL GREEN SALAD
Mixed Greens with Butternut Squash and Toasted Pecans tossed in a Caramelized Apple Vinaigrette and topped with Goat Cheese

MAINS

THE CHEF'S CUT
Premium Daily Offering with Chef's Choice of Accompaniment

CLASSIC CHATEAUBRIAND for One or Two
A Chef's Cut Filet served with Roasted Potatoes and Seasonal Vegetables

OSSO BUCCO
White Wine-Braised Veal Shank topped with Demi-Glace and served with Saffron Risotto Rice

RACK OF LAMB
Pan Seared and Crusted with Pistachio, Parsley, Mustard, and Panko. Served with Potatoes Au Gratin and a Red Wine Reduction Sauce

COQ AU VIN
Red Wine-Braised Jidori Free-Range Chicken Leg & Thigh served atop Baby Carrots, Gemstone Potatoes, and Cipollini Onions in Braising Sauce

CATCH OF THE DAY
Fresh Selection of Seafood with Chef's Choice of Accompaniments

LOBSTER THERMIDOR
Whole Maine Lobster and Blue Lump Crab Béchamel served with Romanesco and Creamy Lobster Macaroni & Cheese

PAN SEARED SALMON
served with Romanesco & Spinach Puree, Miso & Butternut Squash Emulsion, with Braised Bok Choi

VEGETABLE RATATOUILLE
Yellow Squash, Green Zucchini, Eggplant and Sauteed Onion, served in a Sundried Tomato Sauce and topped with Fried Quail Egg

SIDES

TRUFFLE MACARONI & CHEESE
Sharp Cheddar, White Cheddar, and Gruyere Cheeses with Truffle Oil and Panko Bread Crumbs

SAUTÉED BROCCOLINI
mixed with Chef's Daily Accompaniment

ROASTED GEMSTONE POTATOES
Herb Butter, Garlic, Shallots

SAUTÉED BRUSSELS SPROUTS
served with Chef's Accompaniments

ROASTED ROMANESCO
seasoned with Lemon, Pepper, and Chili Flakes

Desserts

CHOCOLATE SOUFFLE
Salted Caramel Anglaise
Fresh Seasonal Anglaise

VANILLA SOUFFLE
Fresh Key Lime Anglaise
Grand Marnier Anglaise

STUFFED CHOCOLATE CREPE
Strawberry-Cream Cheese laced with White Chocolate

CREME BRULEE
Vanilla French Custard topped with Caramelized Sugar

ICE CREAM or SORBET
topped with Fresh Seasonal Berries

OUR BAR

WE HAVE AN EXTENSIVE AND CONSTANTLY CHANGING BAR MENU AND WINE LIST

PLEASE CONTACT US WITH ANY QUESTIONS

714-525-5682