french onion soup gratinee with gruyere cheese
the chef; s country pate with onion confit, conichons and dijon mustard
burgundy style escargots with parsley and garlic butter
grilled eggplant carpaccio, goat cheese, tomato, basil
maryland crab timbale, cucumber, tomato, avocado
house-cured salmon, fennel salad, citrus emulsion
atlantic mussels simmered with shallots, white wine, butter and herbs (entree served with french fries)
seared foie gras with raspberry vinegar and cognac glaze on toasted brioche
baby arugula tossed with extra virgin olive oil and white balsamic; parmesan crisp
endive salad with red beets, crumbled blue cheese and roasted walnuts
arugula with hearts of palm, ham, olives, feta fritters and red wine vinaigrette
vine-ripe tomatoes, green beans, carrots, red beet, cucumber, dijon vinaigrette
seasonal vegetable tart with red pepper coulis and balsamic glaze, served with mixed greens
penne rigate tossed with pesto and sun-dried tomatoes
herbes de provence roasted amish farm chicken breast served with pan juices & herb fries
local shellfish simmered in provencale sauce with linguine pasta
pan seared monkfish in a saffron mussel sauce with jasmine rice
sauteed massachusetts sole in a creamy lemon butter and white wine sauce, rice pilaf and haricots verts
carribean coconut-curried organic salmon over mixed vegetable couscous
grilled hanger steak with shallot confit and burgundy wine sauce served with potato/blue cheese fritters, spinach & mushrooms
t+r natural sirloin with the classic black peppercorn and brandy sauce, french fries
morrocan-spiced colorado lamb top served with eggplant chutney, orange oil, ratatouille and vegetable couscous
marcho farm veal loin chop with wild mushroom sauce, and truffle oil mashed potatoes
provencale style seafood stew made with fresh rockfish, shellfish served with new potatoes, rouille croutons and side of grated swiss cheese
crispy long island duck confit and seared breast with sorrel and cardamom glaze (potato nest filled with glazed apple)
dark chocolate lava cake served with raspberry sorbet
floating island of soft meringue on creme anglaise''
wild raspberry mousse cake with whipped cream
dark chocolate and white chocolate mousse
classic creme brulee with fresh berries
choux pastry puffs, filled with vanilla ice cream, dark chocolate sauce
apple brandy flambee apple tart served with a side of whipped cream a la mode
please ask your server for current flavors
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.
You can still order through BringMeThat and your credit card will be charged for the total cost of the items you placed plus a $4.99 service fee.
Please see our FAQ for more details.