- Soupe à L'Oignon Gratinée$12.00French onion soup with toasted crouton and Gruyère cheese
- Homard Bisque, en Croûte$14.00Rich lobster bisque seasoned with garlic, shallots and tarragon topped with puff pastry
- Artichaut à l'Alouette$14.00California Artichoke hearts, sautéed, stuffed with alouette cheese, lightly breaded with hazelnuts and served with a Dijon honey mustard/raspberry sauce
- Champignons Sauvages de Saison, Beurre Plugrá$13.00Sautéed seasonal wild mushrooms flavored with Plugrá butter and cream served over crostini
- Escargots au Basilic$15.00Snails served in the shell with a blend of sweet basil, garlic, shallots and sweet butter
- Truite Fumée, Cécile$16.00Natural applewood smoked Rainbow Trout, served with marinated asparagus and a chive infused olive oil
- Homard et Saint-André en Croûte$18.00Maine lobster and Saint-André cheese wrapped in puff pastry, baked, with a black currant sauce
- Coquilles Saint Jacques à la Parisienne$18.00Maine Sea Scallops, sautéed, served in a fish velouté sauce, with mushrooms, seasoned with garlic, shallots, Dry Sack Sherry, and Parmigiano-Reggiano cheese, served in a natural sea scallop shell with duchess potatoes
- Cocktail de Crevettes$22.00Gulf of Mexico Shrimp cocktail served with an avocado, cucumber and red onion salad, cocktail sauce
- Pâté Maison$15.00Country pâté, made with veal and pork wrapped in applewood smoked bacon, pickled red onions, shaved Parmigiano-Reggiano cheese, garnished with marinated relishes, crostini and Dijon mustard
- Carpaccio de Filet de Boeuf aux Champignons Sauvages$20.00Carpaccio of "Prime Beef", paper-thin slices of beef tenderloin, topped with aged balsamic vinegar, Alba white truffle oil, shaved Parmigiano-Reggiano cheese, cracked black peppercorns, and a mixture of seasonal sautéed wild mushrooms, finished with petite arugula
- Entrées are served with our seasonal Amuse Bouche, House Salad and French Baguette bread. Crumbled Roquefort Cheese or Montrachet Goat Cheese add $2
- Assiette de Coquillage au Basilic$40.00A medley of shellfish including, cold-water shrimp, Maine sea-scallops, Prince Edward Island mussels, Pasta Neck clams and Scampies served over saffron fettucine with mushrooms, diced tomatoes, Calamata olives and Parmigiano-Reggiano cheese, basil infused olive oil
- Suprême de Volaille aux Noisettes et aux Crustacés$36.00Bell & Evans roasted French breast of free-range chicken, served with Gulf of Mexico shrimp, Maine lobster, and a hazelnut sweet potato mousseline, sauced with an apple and mushroom Frangelico cream sauce
- Ferme Feuille d'érable Magret de Canard Rôti, Cerise Glace de Viande$39.00A lightly peppered Maple Leaf duck breast served over a hazelnut sweet potato mousseline, topped with Montrachet goat cheese and sauced with a cherry duck glace de viande
- Ris de Veau Grenobloise$38.00Sautéed veal sweetbreads in a caper/lemon wine herb butter sauce
- Escalope de Veau aux Fruits de Mer$39.00Sautéed breaded medallions of Provimi veal tenderloin with Maine lobster, Gulf of Mexico shrimp, Maine sea scallop and asparagus spears; topped with a Normandy wine sauce
- Filet de Boeuf Naturel, Glace de Viande$44.00Center-cut filet mignon, grille, served over potato galettes and mousseline potatoes, garnished with seasonal vegetables, finished with a veal glace de viande. Add a topping of aged English Stilton Blue cheese, Duck Confit or Seasonal Wild Mushrooms. Supplemental Charge / $8; Add Seared Hudson Valley Foie Gras Supplemental Charge / $20
- Carré d'Agneau à la Provençale$50.00Roasted Australian rack of lamb, topped with tomato tapenade and fine herb crust, roasted tomatoes and golden raisin lamb glace de viande
- Entrecôte of Beef, Morel Mushroom Au Poivre Sauce$50.00Char-grilled "Certified Angus Beef" strip steak served with a cognac cream and crushed black peppercorn sauce with morel mushrooms, garnished with seasonal vegetables and lyonnaise fingerling potatoes
- Filet de Boeuf Wellington à la Périgourdine$52.00Center-cut filet mignon, grille, wrapped in puff pastry with seared Hudson Valley Foie Gras, mushroom duxelle and black truffles with sauce Périgueux
- Desserts are $12 and are served with a complimentary 1oz. taste of the below mentioned dessert wines. We make all of our desserts on premise, including specialized cakes and desserts
- Gâteau Chocolat Moulleux, Crème GlacéeWarm chocolate cake with Madagascar French vanilla bean ice cream, and caramel sauce, garnished with seasonal berries and mint. Wine Pairing: Porto "LBV", Quinto do Crasto, Douro Valley, Portugal, 2010
- Soufflé Au CitronA cold lemon soufflé dome, covered with a white génoise cake, sauced with a tart lemon glace. Wine Pairing: Limoncello, François
- Crème Moulée au CaramelAn egg custard topped with caramel sauce and fresh seasonal berries. Wine Pairing: Lustau "East India Solera", Jerez, Spain, NV
- Mousse au Chocolat BelgiqueA rich Belgium chocolate mousse, topped with Chantilly cream,chocolate straw and mint. Wine Pairing: Tawny Port, Graham's, Douro Valley, Portugal, NV
- Framboises Flambées RomanoffFrench vanilla bean ice cream, chocolate chips and meringue, flamed with brandy and marinated raspberries. Wine Pairing: Framboise "Raspberry", Pacific Rim Wine Company, Richland, Washington, NV
- Bananes FosterBananas, sautéed in a brown sugar, sweet butter and banana liqueur sauce, served over Madagascar French Vanilla bean ice cream on a génoise cake. Wine Pairing: Moscatel "Victoria N˚2", Jorge Ordoñez, Málaga, Spain, 2014
- Griottines & St. Angel Cheese, Almond Florentine CookieMorello cherries marinated in Kirsch liqueur served and with St. Angel cheese, garnished with an almond Florentine cookie. Wine Pairing: Porto "Six Grapes", Graham's, Douro Valley, Portugal, NV
- Lake Erie Creamery Chèvre, Marion Berry CoulisFresh chevre is pasteurized in small batches each week from locally sourced goat milk. This handmade cheese is lightly salted and has a clean, bright flavor with buttery overtones, garnished with a Florentine cookie with Marion berry coulis and seasonal berries. Wine Pairing: Sauvignon Blanc "Late Harvest", Errazuriz, Casablanca Valley, Chile, 2012
- Fruit SorbetFreshly made raspberry and passion fruit sorbet, sauced with a passion fruit and raspberry coulis. Wine Pairing: Riesling "Late Harvest", Cloudy Bay, Marlborough, New Zealand, 2008
- Fruits du Jour Crème de FramboiseA bowl of fresh fruit of the day served with an almond cookie. Wine Pairing: Framboise "Raspberry", Bonny Doon Vineyard, Santa Cruz, California, NV
- Plateau de Fromages$15.00A selection of Chântelain Camembert, Èpoisses, Lake Erie Creamery Goat Cheese, St Angel, English Stilton garnished with dates, membrillo (quince paste), almond/fig cake, fruit bread
- Saint AngelSaint Angel is made in the Côtes du Rhône area of southeast France using a process called "ultrafiltration" which ensures that only the most highly-flavored components of the cow's milk are used. The addition of cream to the milk gives this soft ripened cheese a higher fat content and a decadent velvety smoothness that melts in the mouth. This cheese has a delicate bloomy white rind which becomes richer with age. Its interior pâte is rich and luscious with the delicate taste of sweet cream. It pairs well with sparkling wines
- Chântelain Camembert de NormandieA product of Normandy, France this cheese has a white, bloomy rind, creamy white texture with a mushroom, garlick,, woodsy flavor that is incredible. Chântelain is the top maker of Camembert and is made from pasteurized cow's milk
- Èpoisses de BourgogneCommonly referred to as Époisses, One of the great classic french cheeses in the world. Pungent, yes, but only skin deep, a blond interior and is brimming with meaty, creamy custardy richness. Created my monks in the village of Epoisses, it was (and still is) washed daily in Marc de Bourgogne. Napoleon was a particular fan of the cheese,[1] and the famous epicure Brillat-Savarin himself classed it as the "king of all cheeses"
- Lake Erie Creamery ChèvreLake Erie Creamery's fresh chevre is pasteurized in small batches each week from locally sourced goat milk. This handmade cheese is lightly salted and has a clean, bright flavor with buttery overtones
- Long Clawson English Stilton Blue CheeseStilton is made from whole cow's milk and allowed to ripen for 4 to 6 months. The texture is rich and creamy but slightly crumbly; it has a pale yellow interior with blue-green veins