Menu :: Dinner
APPETIZERS
COLD
Golden Osetra or Beluga Caviar - 1 oz.
Paired with a taste of Premium Imported Vodka
Served with Condiments and Buckwheat Blini
205 / 305
Chilled Seafood Platter Assortment
Maine Lobster, Snow Crab Claws, Jumbo Tiger Shrimp and King Crab Legs
Cocktail and Mustard Sauces
35 Per Person
Jumbo Lump Crab Stuffed Piquillo Peppers
Avocado and Spicy Cocktail Aioli
22
Smoked Salmon Parfait with Hackleback Caviar
Salmon Mousse, Horseradish Cream and Buckwheat Blini
20
Andre's Foie Gras Terrine
Roasted Pineapple, Shiitake Mushrooms and Black Truffle Vinaigrette
26
Angus Beef Carpaccio
Puff Pastry, Dijon Mustard, Watercress and Parmesan Cheese
18
Chilled Australian Rock Lobster Tail with Black Truffles
Vegetable Salpicon, Frisée and Ruby Grapefruit Vinaigrette
25
HOT
Crispy Tiger Shrimp Stuffed with Pancetta and Shrimp Mousse
Orange Cous Cous and Almond Vinaigrette
23
Calamari Steak
Sautéed with Lemon Butter and Almonds
18
Pan Seared Diver Scallops and Crispy Chorizo Ravioli
Roasted Peaches, Green Onions and Manchego Cream Sauce
25
Escargots de Bourgogne
Garlic Herb Butter
16
Pan Seared Foie Gras
à la Façon du Chef
28
SOUPS
Soup du Jour
12
Classic French Onion Soup au Gratin
10
Maine Lobster and Fennel Bisque
Crispy Puff Pastry
14
SALADS
Bouquet of Mixed Greens and Herbs
Caraway Cracker, Goat Cheese and Aged Balsamic Vinaigrette
13
Phyllo Wrapped Baked Anjou Pear
Roquefort Cheese, Raspberries, Spicy Pecans and Raspberry Vinaigrette
16
Warm Duck Confit, Black Truffle and Spinach Salad
Toasted Brioche and Sunnyside Quail Egg
16
Watercress, Arugula and Serrano Ham Salad
Smoked Bacon, Crispy Potatoes and Parmesan-Lemon Vinaigrette
14
FISH
Imported Dover Sole
Sautéed Véronique, Grenobloise or Amandine
67
2lb. Live Maine Lobster
Grilled, Steamed or Thermidor
68
Sautéed Atlantic Salmon "Oscar" with King Crab Leg
Buttered Asparagus, Fingerling Potatoes and Béarnaise Sauce
40
ENTREES
Sautéed Veal Loin Medallions
Crispy Sweetbread and Green Onion Fondue, Country Ham, Ruby Grapefruit
Whole Grain Mustard and Pinot Noir Sauce
44
Roquefort Cheese Crusted Chicken Breast
Smoked Bacon Sausage, Sautéed Potato Gnocchi, Fiddlehead Ferns
Baby Shiitake Mushrooms and Roasted Chicken Jus
36
Pan Seared Muscovy Duck Breast and Cherry Stuffed Duck Leg
Foie Gras Mousse, Haricots Verts, Pine Nuts and Smoked Bacon
Orange Shallot Sauce
42
Green Peppercorn Crusted Filet Mignon
Truffle Potato Croquette, Jumbo Asparagus and Cognac Cream Sauce
48
Grilled New York Strip with Snow Crab Claws
Creamed Spinach and Parmesan Potato Gratin
Dijon Mustard Hollandaise
50
Herb Crusted Colorado Rack of Lamb
Stuffed with Apricot and Merguez Sausage
Prosciutto Crusted Leeks, Fondant Potatoes
Feta Cheese Croustillant, Horseradish Leek Jus and Lamb Jus
52
DESSERTS
Banana Three Way
Cinnamon Banana Fritters with Vanilla Bean Caramel
Banana Bread with Chilled Bavarian Cream
Almond Crusted Chocolate Banana Pops
Roasted Peach Strudel Cigars
Parfait of Crème Frâiche Ice Cream, Raspberry and Peach Compotes
Warm Chocolate Fondants
Pineapple Truffle Center with Tropical Sherbet and Mango Confit
*Please request the above desserts when placing your dinner order.
All Desserts are $12
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5 course Chef's Tasting Menu
105
7 course Chef's Tasting Menu
125
Please inquire with your server.
Ask our Sommelier about a wine pairing.
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Parties of 6 or more are subject to an 18% service charge.
Food Minimum of $45.00 per person