| Le Dîner |
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| Appetizers |
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| Sunchoke and Mushroom Soup with Porcini Cream, Tapenade and Croutons 10.00 |
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| Mesclun with Farmer’s Market Vegetables and a Fines Herbes Vinaigrette 11.00 |
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| Soy-Honey-Balsamic Glazed Scottish Salmon with Smoked Quinoa, |
| Celery and Breakfast Radish Salad 13.00 |
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| Gulf Shrimp with White, Green Asparagus and Red Plum Tomatoes |
| White Asparagus-Sumac Dressing 14.00 |
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| Warm Thin Tart with Homemade Duck Confit, Parsnip Purée, Lardons, Onions and Honshimeji |
| Watercress Salad with Green Apple Mustard Dressing 13.00 |
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| Twice Baked Upside-Down Cheese Soufflé with Parmesan Cream Sauce and White Truffle Oil 12.00 |
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| Homemade Foie Gras Terrine with Pearl Onion Chutney and Toasted Country Bread 21.00 |
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| Entrées |
| Steamed Loup De Mer with Spring Onions, Confit Red Plum Tomatoes, |
| Fennel and Lemon Thyme 30.00 |
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| Maine Monkfish with Barigoule of Baby Artichokes, Carrots, Pearl Onions and Fava Beans |
| Basil Pesto Broth 30.00 |
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| Sautéed East Coast Halibut with English Pea Purée, Green Asparagus and Herb Salad |
| Warm Porcini-Pine Nuts Dressing 34.00 |
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| Roasted Stuffed Farm Raised Chicken with Garlic Mashed Potatoes and a Wild Mushroom Jus 26.00 |
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| Roasted Squab with Organic Barley, Caramelized Endive and Blue Foot Mushrooms |
| Golden Raisin-Harissa-Squab Jus 39.00 |
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| Braised Veal Cheeks with Orange and Rosemary |
| Creamy Polenta, Young Carrots, Local Ramps and Oregon Morels 36.00 |
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| Black Angus NY Sirloin Steak with Homemade French Fries |
| Béarnaise Sauce and Green Peppercorn Sauce 39.00 |
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| Side Dishes |
| Haricots Verts with Shallots 7.00 |
| Wild Mushroom Fricassée 12.00 |
| Garlic Mashed Potatoes 6.00 |
| Sautéed Spinach 6.00 |
| Homemade French Fries 6.00 |
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| Executive Chef Philippe Bertineau |
| There will be an Additional $3 Charge for all Substitutions and Split Dishes |
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