Dinner Menu

TAPAs

*Assorted Spicy Olives with Fennel, Red Chili’s & Coriander 7

*Deviled Eggs with Roma Tomato & Olive Tapenade 7

Manchego Cheese Fritters** with Balsamiv Drizzle 8

Goat Cheese & Sun-Dried Tomato Tartlette 8

Fried Green Beans** with Sweet Chili Aioli

Fried Artichokes** with Garlic Aioli 8

Sizzling Chili Shrimp 9

* Gluten-Free Items

** Peanut-Based Products


Salads

*Salade Maison 8

Baby mixed greens with tarragon vinaigrette

Caesar 9

Romaine lettuce, white anchovies, parmesan tweel, croutons and house made dressing

*Beet and Endive 11

Roasted beets with candied walnuts, roquefort, pears and vinaigrette

Chevre En Croute** 10

Herb encrusted goat cheese, candied pecans, dried berries, mixed greens and tarragon vinaigrette

Duck Confit Salad 12

Warm Duck Confit, dried cherries, roquefort crostini and mixed greens


Entrees

*Poulet Roti 22

Half of a roasted free range chicken with garlic mashed potatoes, seasonal vegetables and cabernet sauce

Canard au Cerises 28

Pan seared duck with tarte cherry sauce, braised kale, truffle flageolets, saucisson and duck confit cassoulet

*Filet de Porc 25

Kurobuta pork medallions with dried fruits, pecans, applewood bacon, braised cabbage and garlic mashed potatoes

*Carre de Agneau 35

Rack of Australian lamb with Roasted Root vegetables, Truffle potatoes and port wine reduction

*Filet Mignon 39

Charcoal grilled with Roquefort butter, garlic mashed potatoes, seasonal vegetables and Bordelaise

*Steak Au Poivre 39

Peppercorn crusted strip steak with brandy/peppercorn sauce, garlic mashed potatoes and seasonal vegetables

Steak Frites** 27

Marinated charcoal grilled hanger steak with seasonal vegetables, cabernet sauce and pommes frites

Kobe Hamburger** 18

with Cheese, lettuce, tomato, red onion, garlic aioli & fries

Add Roquefort 2

Foie Gras Hamburger** 32

Grilled Kobe burger with seared Foie Gras, caramelised Onions, garlic aioli and fries

Bouillabaisse 28

Seafood stew of shrimp, mussels, clams, scallops, monkfish, potatoes in a tomato/saffron/Pernod/fennel broth

Saumon Pistou 25

Panko and pesto crusted salmon over chevre and Tomato risotto topped with arugula salad

Coquille Saint Jacques 25

Seared diver scallops, champignon mushrooms, Madeira cream sauce and potato crust

Homard a la Portuguese 30

Maine lobster, shrimp, chorizo, white bean ragout in a fennel citrus tomato broth