Soupe Du Soir

Baby Greens

with vinaigrette

Caprese

fresh mozzarella, sliced tomatoes and basil layered between wontons, with a balsamic reduction

Sashimi

selected by the chef daily

Goat Cheese Salad

radicchio endive

Black Bear Ravioli

veal stock reduction

Steamed Black Mussels

in a garlic butter sauce

Curried Oysters

in a champagne sauce, and topped with salmon roe

Smoked Scallops and Salmon

over julienne cucumbers, caviar dressing

Pheasant Salad

romaine lettuce with sherry orange vinaigrette

Artichoke Salad

french feta cheese with a tomato fig dressing

Squab

sauteed, over enoki mushrooms with a truff1e sauce

Fresh Fish

selected daily

Free Range Chicken Breast

grilled and finished with a light mustard sauce

Liver

fresh calf's liver sauteed, with capers, shallots and extra-virgin olive oil, served over onions

Pork Tenderloin

madeira sauce

Caribou

with a morel mushroom sauce

Linguini with Sea Scallops

basil sauce

Veal Loin

roasted with a black current reduction

Prime Dry Aged Beef

rib-eye steak with a port wine sauce

Quail

stuffed with lamb mousse, sauteed with a red wine sage sauce

Vegetarian

selected by the chef daily