Menu :: Dinner
Confit of Whole Duck Foie Gras and Black Truffles
Rhubarb Charlotte, Demi Sec Fruits and Brioche Toast
26
Gulf Shrimp Mousse and Tomato Gelée Napoleon
Celery Root Rémoulade, Horseradish and Endive Leaves
22
Duo of Blackened Bison Carpaccio and Yellowfin Tuna Tartare
Dijon Mustard, Capers, Arugula Pesto and Grilled Crispy Flatbread
21
Jambon de Bayonne
Caponata Agrodolce and Crispy Vegetable Chips
Banyuls Vinegar Reduction
19
HOT APPETIZERS
Smoked Salmon Wrapped Jumbo Sea Scallops
White Celery Fondant and Sauce Verte
22
Date Stuffed Duck Leg Sous-Vide
Crispy Bacon, Toasted Pine Nuts, Citrus Salad and Cassis Reduction
17
Ravioli of Black Truffle and Sweetbreads
Holland Leeks, Parmesan and Roasted Chicken Jus
19
Escargots de Bourgogne
Traditional Imported French Snails in Garlic Butter and Herbs
16
Thai Glazed Seared Foie Gras Medallion
Tropical Fruit Salpicon, Brioche French Toast and Riesling Reduction
28
SOUPS
Duo of Chilled Vichyssoise and Watercress Soup
Fried Shallots and Black Truffle
15
French Onion Soup
au Gratin
12
SALADS
Mélange of Field Greens
Herbed Croûtons, Grilled Goat Cheese and Choice of Dressing
13
Caesar’s Salad
Tête de Moine Cheese Fleuret
13
Phyllo Wrapped Baked Anjou Pear and Roquefort Cheese
Lolla Rossa, Spicy Walnuts and Pumpkin Seed Vinaigrette
16
Warm Duck Confit, Quail Egg and Baby Spinach Salad
Black Truffle Vinaigrette
15
FISH
Imported Dover Sole
Sautéed Véronique, Grenobloise or Amandine
Rissole Fingerling Potatoes and Mélange of Spring Vegetables
67
Grilled Mediterranean Sea Bass
Leek Fondue and Crisp Paper-Thin Potatoes
Noilly Prat Tomato Nage
40
2 lb. Live Maine Lobster
Served Steamed, Grilled or Thermidor
68
MEATS
Oven Roasted Organic Spring Chicken
Porcini Mushrooms, Seared Foie Gras and Sweet Peas
Natural Jus
38
Shallot Crusted Rack of Colorado Lamb
Braised Artichokes and Ratatouille Stuffed Potato
Lamb Jus Provençale
52
Grilled Veal Paillard in Crispy Phyllo
Hand-Cut Angel Hair Pasta, Haricots Verts and Caper Berries
Veal Reduction and Lemon Butter
44
Pan Seared Magret of Marinated Duck
Crisp Confit of Duck, Black Forbidden Rice and Sautéed Spinach
Raspberry Coulis
42
Duo of Center-Cut King Crab Legs and Free Range Rabbit
Potato Gnocchi and Summer Vegetable Jardinière
Natural Jus
46
Potato Wrapped Filet of Beef au Poivre
Onion Confit and Jumbo Asparagus Hollandaise
Green Peppercorn and Cognac Cream Sauce
48
Vegetarian Entrée
Hand-Cut Pasta with Vine Ripe Tomato Concassée; Spring Vegetables
Eggplant Caponata and Leek Fondue with Sunnyside Quail Egg
34
16
our Dessert Cart • 11
also
Chocolate or Grand Marnier Soufflé • 12
(Please request soufflés when placing your dinner order)
or have a special diet, allow Chef de Cuisine, Greg Engelhardt
to create a menu to suit your dietary needs and palate.
are subject to a 18% service charge.
not permitted in the restaurant or bar.
Split Items Add 8.00
and are subject to change.