DINING ROOM MENU

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SMALL PLATES

STEAK TARTARE DUO
Grass-Fed Cape Grim Filet Mignon Mixed with Mustard, Honey & Capers, Topped with a Quail Egg. Elk Tenderloin Mixed with Green Apple, Creme Fraiche & Cornichons. Served with Crostini

CHARCUTERIE
Prosciutto, Salami, and Forced styles of Artisanal Meats served with accompaniments

CHEESE BOARD
Creamy, Sharp/Dry, and Blue styles of Artisanal Cheeses served with accompaniments

CELLAR ESCARGOT
Served in a Demi-Glace & White Wine-Butter Sauce with Mixed Mushrooms, Topped with Puff Pastry

FROGS LEGS
Buttermilk soaked and fried with Cajun Seasoned Breading. Served with a Garlic, Cilantro, Lime Puree and a Red Bell Pepper Coulis

SOUPS AND SALADS

LOBSTER BISQUE
Lobster Claw, Crème Fraiche, Chives, Cognac

FRENCH ONION
Veal Stock, Yellow Onions, Gratineed Gruyere Crostini

CAESAR SALAD
Romaine Lettuce, Traditional Anchovy Caesar Dressing, Parmesan Cheese

ENDIVE SALAD
Endive Greens, Radicchio and Candied Walnuts Tossed with a Blue Cheese Dressing

MAINS

CLASSIC CHATEAUBRIAND FOR TWO
Center-Cut 18oz.Grass-Fed Cape Grim Filet Mignon Carved Table-side, Served with Black Garlic Mashed Potatoes, Seasonal Vegetable & Fresh Truffle Slices, Accompanied with sides of Demi-Glace & Sauce Béarnaise

8oz ELK TENDERLOIN
Pan Seared and Served sliced with Sweet Potato & Ube Potato Gnocchi in a Sage & Brown Butter Sauce with Sautéed Spinach

12oz NEW YORK
Grass-Fed Cape Grim Striploin with Fourchette Potatoes, Grilled Spring Onion, Sauce Au Poivre

8oz FILET MIGNON
Grass-Fed Cape Grim Filet Mignon with Black Garlic Mashed Potatoes and Black Truffle Demi-Glace

DUCK A L'ORANGE
Pan Seared Duck Breast with Orange-Peel Reduction Sauce, Served with a Hash of Honey Butter Squash, Brussels Sprouts, Bacon, Red Bell Pepper and Red Onions

PAN SEARED CHILEAN SEA BASS
Served with a Black Lentil and Vegetable Medley

SALMON EN CROUTE
Wrapped in Puff-Pastry and filled with Ricotta Cheese, Spinach & Lemon Zest, Served with Beurre Blanc Sauce

     VEGAN SQUASH MEDLEY
Thinly Sliced Ribbons of Squash and Roasted Patty Pans Tossed with Fresh Pesto, French Leeks & Roasted Pine Nuts, Finished with an Herb Dust

SIDES

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

SAUTÉED BRUSSELS SPROUTS
Prepared with Bacon and Dressed in a Dark Maple Drizzle

BLACK GARLIC MASHED POTATOES
Yukon Gold Potatoes whipped with Black Garlic and Butter

SAFFRON RISOTTO
Arborio Rice Cooked with Fresh Saffron, Parmesan Cheese & Onion

Desserts

CHOCOLATE SOUFFLE
Salted Caramel Anglaise
Orange Anglaise

VANILLA SOUFFLE
Fresh Seasonal Anglaise
Grand Marnier Anglaise

DARK CHOCOLATE TART
Topped with Chocolate Whipped Cream and Blackberry

VANILLA CREME BRULEE
Flavored French Custard topped with Caramelized Sugar

ICE CREAM or SORBET
Topped with Fresh Seasonal Berries

OUR BAR

Winter 2019

 

THE CUFF

Daily new cocktail from our inspired bartenders

MR. TUMNUS

Winter Melon, Peppermint, Lime, Creme Fraiche, Rosemary, American Gin

LAVENDER CREAM FIZZ

Herbes De Provence, Lemon, Maple, Amaro Meletti, Cream, Lavender, Club Soda, Rye Whiskey

THE COLD SHOULDER

Bartlett Pear, Cranberry, Lemon, Pedro Ximenez Sherry, Cinnamon, Vodka

LATE HARVEST (served warm)

Butternut Squash, Sage, Macadamia, Sea Salt, Lemon, Irish Whiskey, Parmesan

JOHN DOUGH

Gingerbread Spices, Amaro Averna, Madiera, Egg, Aged Rum

THE FRENCH QUARTER

Baked Pecan, Cynar Amaro, New Orleans Coffee, Banana, Bourbon

 

----GREATEST HITS & CLASSICS----

 

ARCTIC ROSE

Basil, Lemon, Sweet, Rose Gin

VIEJO CUBANO

Lime, Mint, Vanilla, Clove, Aromatic Bitters, Sparkling Wine, Blanco Tequila

BLACKBIRD (served warm)

Cinnamon, Allspice, Amer China-China, Red Wine, Lemon, Grapefruit, Clove, Rye Whiskey

CORPSE REVIVER #1

   Cognac, Apple Brandy, Italian Vermouth Blend

ORIGINAL MANHATTAN

Rye Whiskey, House Vermouth Blend , Absinthe, Boker's Bitters

MAI TAI

 Orange Curacao, Lime, Orgeat, Jamaican Rum, Agricole Rum

 

----RESERVE COCKTAILS----

 

Inquire about our Reserve Cocktail Menu

Utilizing extremely rare and/or no-longer-produced ingredients to elevate the cocktail experience,

Each drink is meticulously cared for to ensure optimal balance.