~Salads~
Chefs Beet Salad – Roasted beets, corn & red pepper with goat cheese & apple on arugula served with a side of white balsamic vinaigrette $14
Poached Pear Salad – Baby spinach, spiced walnuts, balsamic strawberries & blue cheese with side of balsamic vinaigrette $14
~Soup~ Lobster Bisque with parmesan crisp & crab garnish $15
~Appetizers~
Escargots – baked in mushroom caps with café de Paris butter $18
Baked Brie – wedge wrapped in phyllo pastry served with cranberry gastrique & croustades $16
~Entrees~
6oz Filet Mignon, bacon wrapped served with horseradish cream sauce
Fondant potato & fresh vegetable medley $49
Duck Breast, pan seared with berry sauce
Served with basmati rice OR fondant potato & fresh vegetable medley $37
Salmon Neptune, filet center cut topped with shrimp, crab & cream cheese
Basmati rice & fresh vegetable medley $39
Coquille St Jacques – Wild sea scallops baked in leek & Pernod cream sauce topped with cheese
Basmati rice & fresh vegetable medley $36
Mediterranean Eggplant Tower – roasted eggplant layered with goat cheese topped with fire roasted tomato sauce & mozzarella
Basmati rice & fresh vegetable medley $25
~Desserts~
Bruleed lemon tart with blueberry compote $12
French vanilla crème brulee $10
New York style cheesecake topped with chocolate ganache $12
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