Seasonal Amuse Bouche.
A smoke fruit wood Atlantic salmon timbale filled with a citrus-cured salmon with cucumbers, Clementine oranges, served with a crème fraîche and caviar sauce.
Chilean sea bass topped with a lobster herb crust served over braised fennel finished with a lobster brandy cream broth.
Tournedo of beef served on a bed of stewed lentils, topped with Duck Confit with a Tawny Port wine sauce.
Imported French cheeses du jour, with dates, membrillo, almond/fig cake and fruit bread. Supplemental Charge $10.95.
Warm chocolate cake with Madagascar French vanilla bean ice cream, served with caramel sauce, garnished with seasonal berries and mint.
Scrambled Rose Acre Farms brown eggs, seasoned with truffle butter, garnished with black "Burgundy" truffles and white truffle oil.
A purée of fall wild mushrooms and black "Burgundy" truffles, seasoned with white truffle oil and finished with steamed cream.
A Maine diver sea scallop baked in its natural shell, filled with sliced black "Burgundy" truffles and truffle butter, wrapped in puff pastry.
Freshly shaved White "Alba" Truffles, served over egg fettuccine with truffle butter and fine herbs.
Seasonal wild mushroom and truffle consommé, with duck confit, black "Burgundy" truffles, topped with puff pastry.
Tenderloin of Wisconsin Veal, served over a delicata squash filled with white and black truffle risotto and finished with chanterelle mushrooms and a truffle reduction sauce.
French vanilla bean ice cream flavored with White "Alba" Truffles and truffle honey, served over an almond tuile and seasonal berries.
French onion soup with toasted crouton and Gruyère cheese.
Rich lobster bisque seasoned with garlic, shallots and tarragon topped with puff pastry.
California artichoke hearts, sautéed, stuffed with alouette cheese, lightly breaded with hazelnuts and served with a Dijon honey mustard/raspberry sauce.
Snails served in the shell with a blend of sweet basil, garlic, shallots and sweet butter.
Maine lobster and Saint Andre cheese wrapped in puff pastry, baked, served with a black currant sauce.
Maine sea scallops, sautéed, served in a fish veloute sauce, with mushrooms, seasoned with garlic, shallots, Dry Sack Sherry, and Reggiano cheese. Served in a natural sea shell with duchess potatoes.
Shrimp cocktail served with and avocado, cucumber, red onion salad & cocktail sauce.
Carpaccio of "Prime" beef tenderloin, topped with aged balsamic vinegar, Alba white truffle oil, shave Parmigiano-Reggiano cheese, cracked black peppercorn and sautéed wild mushrooms.
Natural apple wood smoked Rainbow Trout served with marinated asparagus and a chive infused olive oil.
Chicken liver pâté with green peppercorns, hard boiled egg, red onion, mushrooms, caperberries, calamata olives, cornichons and crackers.
Sautéed European Dover sole with toasted sliced almonds, grapes and whole butter.
Seared filet of Atlantic Salmon topped with fresh horseradish crust and an herb butter sauce.
Medley of shellfish including, cold-water shrimp, Maine sea-scallops, Prince Edward Island mussels, Pasta Neck clams and escargot served over spinach fettuccini with mushrooms, diced tomatoes, Calamata olives and Parmigiano-Reggiano cheese, basil-infused olive oil..
Sautéed breaded medallions of Provimi veal tenderloin with Maine lobster, cold water shrimp, Maine sea scallop and asparagus spears, topped with a Normandy wine sauce with fresh dill.
Sautéed medallions of veal sweetbreads in a caper/crouton lemon wine butter sauce.
A roasted French breast of free-range chicken, with cold water shrimp, Maine lobster, a hazelnut sweet potato mousseline cake, sauced with an apple and mushroom Frangelico cream sauce.
A lightly-peppered duck breast served over a hazelnut sweet potato mousseline cake, topped with Montrachet goat cheese and sauced with a Frangelico and cherry duck glace de viande.
Roasted Australian rack of lamb, topped with a roasted tomato-herb crust, summer beans, braised cipollini onions, eggplant, garlic, and olive sauce au natural.
Center-cut filet mignon, grilled, topped with aged English Stilton cheese, garnished with a cheese crisp and baked polenta, served with a Ruby Port wine sauce.
Center-cut filet mignon, grilled, wrapped in puff pastry with Hudson Valley foie gras, mushroom duxelles and black truffles with sauce Perigueux.
Your choice of gin, and a whisper of Noilly Prat Dry Vermouth
Your choice of vodka, and a whisper of Noilly Prat Dry Vermouth
A blend of 3 parts Tanquery Gin, 1 part Kettle One Vodka and 1 part Lillet "Blonde".
A blend of Smirnoff Vodka and Grand Marnier with Dekuyper Sour Apple Pucker and a hint of fresh sour mix, garnished with a cherry.
Stolichnaya "Salted Karmel", Quarry Hill Apple Cider, vanilla caramel
Grey Goose "Le Citron" Vodka with Chambord and a twist of lemon.
A blend of Absolut Pear vodka, Anjou Pear & Peach Liqueur, peach nectar
A blend of Finlandia Grapefruit Vodka, X rated fusion liqueur and red grapefruit juice with lime
Three Olives Berry Vodka and Wild Blue berry simple syrup, fresh citrus juice
A blend of Limoncello François with Grey Goose "Le Citron" vodka
A blend of mango, pomegranate and pineapple juices with Absolut Mango Vodka with lime
A blend of Absolut Citron, Pama Liqueur, pomegranate & cranberry juice
A blend of Grey Goose vodka, Chambord and pineapple juice garnished with twist of lemon
Stolichnaya Vanilla Vodka with Godiva Chocolate Liqueur and Baileys Irish Cream
A blend of Baily's Irish Cream, Kahlua, Liqueur "43" and espresso. Garnished with coffee beans
Gin, Vermouth rosso, Campari
Bonal Gentiane-Quina, Ginger Beer, cinchona, Mistelle
Aperol, Prosecco, slice of orange
A glass of white wine served with créme de cassis
Peach juice, creme de cassis and Prosecco
Orange juice, sparkling wine, and Grand Marnier
A glass of sparkling wine served with créme de cassis
Citadelle Gin, fresh lemon juice, simple syrup and prosecco sparkling wine.
Whiskey, sweet vermouth, and bitters
Woodford "Reserve", Chambord liqueur & a dash of cherry bitters
Makers Mark, Tuaca liqueur, fresh lemon juice & a dash of orange bitters
Crown Royal, Amaretto Disorana Liqueur a dash of black walnut bitters
Single Malt Scotch Whiskey
A combination of espresso, steamed milk, and vanilla & Godiva chocolate Liqueurs.
Arabica coffee with Jameson's Irish Whiskey, Cointreau, Kahlua and whipped cream.
Arabica coffee with Baileys Irish Cream, Frangelico and whipped cream.
Arabica coffee with Godiva chocolate liqueur, Baileys Irish Cream and whipped cream
An exotic and sweet vanilla Chai tea with Tuaca an Italian liqueur and whipped cream.
An exotic and sweet chocolate Chai tea with Amaretto di Saronno an Italian liqueur and whipped cream
A blend of Gosling's Black Seal Rum, Ginger Beer and fresh lime juice
A blend of Barcardi Dark Rum, natural lime juice, cane sugar, mint oil and mint leaves and soda.
A blend of Citadel Gin, Framboise, fresh lime juice and ginger ale.
A blend of Tanqueray Rangpur Gin, fresh lime juice, simple syrup and soda with lime.
Tanqueray N°10 Gin, Grand Marnier, fresh lime juice and cranberry juice with a twist of lemon.
A blend of Citadel Gin, Compari and Noilly Prat Sweet Vermouth and sliced orange.
A blend of tomato juice, Tabasco, Worcestershire, horseradish, cracked peppercorn, lemon juice, celery salt with Effen Cucumber VodkaVodka
A blend of Effen Cucumber Vodka, fresh Cilantro, Limoncello François
A blend of freshly squeezed lemon & lime juice, Sky Citrus, Crème de Cassis and soda with lemon.
A blend of Cointreau, Hennessey VS Cognac, fresh squeezed lemon juice
A blend of French Vanilla Bean Ice Cream, Crème de Menthe and white Crème de Cacao.
A blend of French Vanilla Bean Ice Cream, Hennessy VS and dark Crème de Cacao.
NV Touriga Franca, Touriga Nacional, Tinta Roriz Tinta Barroca, Tinta Amarela, Tinta Cão, Souzão and Tinta Francisca
NV Touriga Franca, Touriga Nacional, Tinta Roriz Tinta Barroca, Tinta Amarela, Tinta Cão, Souzão and Tinta Francisca
NV Touriga Franca, Touriga Nacional, Tinta Roriz Tinta Barroca, Tinta Amarela, Tinta Cão, Souzão and Tinta Francisca
NV Touriga Franca, Touriga Nacional, Tinta Roriz Tinta Barroca, Tinta Amarela, Tinta Cão, Souzão and Tinta Francisca
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Hours of Service:
Friday: 11:00am - 10:00pm
Monday: 11:00am - 9:00pm
Sunday: 12:00pm - 9:00pm
Tuesday: 11:00am - 9:00pm
Saturday: 11:00am - 10:00pm
Thursday: 11:00am - 9:00pm
Wednesday: 11:00am - 9:00pm
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
We do not have prices for some of the items at this particular restaurant.
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