Pate Du Maison

whipped chicken liver pate served with grain mustard, chutney, cornichon, and toast rounds

Thai Mussels

steamed in a ginger, coconut, red curry, and rice wine broth

Smoked Salmon

served with hard boiled egg, capers, tomatoes, bruschetta, and creme fraiche

Fried Green Tomatoes

fried green tomatoes with grilled shrimp and bacon, drizzled with mustard remoulade

Trois Fromage

danish bleu cheese, aged provolone and french brie served with honey roasted walnuts and seasonal fruit

Tomato Mozzarella

jersey tomatoes served with fresh mozzarella and basil, drizzled with balsamic reduction

Black Bean Hummus

puree of black beans flavored with lime and cilantro, served with baby tomatoes and crispy corn tortillas

Crab Cocktail

jumbo lump crab meat served with red and green chili flavored watermelon salsa, finished with avocado puree

Soup Du Jour

please ask your server for todays selection

Vichyssoise

chilled potato and leek vichyssoise served with baby arugula

Salad Du Maison

baby greens tossed with tomatoes, cucumbers, red onion, croutons and balsamic vinaigrette

Csar

with rosemary scented croutons, finished with local cherry tomatoes and pecorino-romano cheese

Grilled Peach

grilled peaches with baby arugula, sliced radishes, toasted walnuts, bleu cheese and rosemary vinaigrette

Beet

roasted beets, baby greens, cucumbers, spiced walnuts, and goat cheese with a balsamic vinaigrette

Greek

romaine, tomato, red onion, feta cheese, and kalamata olives, served with extra virgin olive oil and lemon emulsion and grilled pita

Melon-avocado

seasonal melons and avocado with romaine lettuce, shaved radish, feta cheese and citrus-herb dressing

Filet Mignon

grilled filet served with buttermilk mashed potatoes, roasted corn-shitake mushroom-red pepper salad, a goat cheese fritter and black garlic puree

Veal Bolognese

braised veal, italian sausage and carrots in a robust san marzano tomato sauce, served over penne pasta and topped with pecorino-romano cheese

Ribeye

grilled ribeye with buttermilk whipped potatoes, grilled asparagus, cabernet sauvingnon reduction and a gaufrette chip

Salmon

grilled salmon with melon-cucumber salsa, grilled asparagus and papaya black vinegar glaze

Chicken

marinated mojito style with lime and mint and served with brown rice pilaf, melon pico de gaillo and a rum spiked black bean coconut sauce

Shrimp

sauteed wild shrimp with ribbons of summer squash, zucchini, and bell peppers, splashed with a roasted tomato and fig coulis

Trout

grilled trout with herbed brown rice pilaf, grilled asparagus and melon pico de gaillo

Crab Cakes

panko crusted crab cakes with roasted corn-shitake mushroom-red pepper salad and avocado puree

Halibut

pan-seared halibut with warmed soba noodles tossed with seasonal vegetables and pineapple soy butter

Duck Salad

roasted duck breast salad with baby arugula, melon, cucumbers, walnuts, goat cheese and rosemary vinaigrette

Pork

bacon wrapped pork tenderloin with buttermilk whipped potatoes, roasted corn-shitake mushroom-red pepper salad and black garlic puree

Swordfish

grilled swordfish medallions with crab ceviche sauce, herded brown rice pilaf and avocado puree