soup of the day.

six imported snails sauteed in fresh herbs, garlic, butter sauce presented in puff pastry tower.

chef made pate with black truffle from france served with onion confit and cornichons.

imported black olives with roasted garlic, capers, anchovies blended into a spread served with croutons.

an assortment of four imported cheeses with fresh fruit.

prince edwards island mussels steamed in sherry wine, shallots, fresh herbs, and light cream.

frogs legs sauteed in a herb butter and white wine sauce

sauteed scallops and mushrooms in sherry wine bechamel sauce topped with cheese then gratinee.

baby greens with dijon honey vinaigrette, topped with red bell pepper, roasted portabella mushrooms, blue cheese and candied spiced walnuts.

warm goat cheese stuffed with apricot, encrusted with walnut served over baby greens salad

baby greens salad with sliced seared hudson valley foie gras, and sauteed seasonal fruit with balsamic port syrup.

grilled atlantic salmon with citrus beurre blanc sauce.

baked rainbow trout stuffed with wild mushrooms, seasonal herbs, and citrus, sprinkle with white truffle oil.

pan seared jumbo north atlantic scallops with sherry and balsamic reduction.

traditional french riviera dish, a light saffron seafood broth with salmon, seabass, clams, mussel, prawns served with traditional garlic croutons and rouille sauce.

baked halibut in a saffron and orange creme fraiche sauce.

roasred semi boneless quails stuffed with foie gras and black truffle, served with wild mushrooms sauce.

grilled new zealand rack of lamb dusted with herb de provence served au jus.

grilled 8 oz beef tenderloin filet served with a fourme dambert blue cheese sauce.

two ducks legs confit in our kitchen drizzled with port balsamic reduction sauce.

pan seared berkshire pork tenderloin served with a creamy mustard sauce.

pan seared elk tenderloin encrusted with black pepper, flambeed with courvoisier cognac and a creamy sauce.

duo creme brulee one flavored with tahitian vanilla bean and the other with chocolate and sechuan pepper.

puff pastry with vanilla ice creamdrizzled with dark chocolate sauce

caramelized upside-down granny smithapple tart with homemade vanilla ice cream

72 % dark chocolate mousse topped with warm chocolate sauce

warm crepe with a orange and grand marnier sauce topped with homemade vanilla ice cream

made to order warm chocolate souffle with its red fruit coulis and vanilla ice cream

homemade sorbet paired with liquor and a fan wafer

enjoy 3 one ounce pours of the grand marnier collection