Appetizers
Crunchy Kataifi Shrimp
with Chayote Remoulade
$12.50
Baby Romaine Caesar Salad
$9.50
White Bean Soup
with Smoked Ham Hocks
$7.00
Maine Oyster Pie
with Creamy Spinach
$11.00
Foie Gras
with Chanterelles and Balsamic Vinegar
$16.50
French Cheese Plate from Dean and Deluca
$10.50
Tuna Carpaccio
with Seaweed Ginger Salad
$11.00
Scallop Tart
with Onion Confit
$11.50
Crunchy Crab Cakes
with Green Cabbage Slaw
$14.00
Crispy Sweetbreads
with Truffle Vinaigrette
$12.50
Smoked Salmon Terrine
with Cucumber Salad
$11.00
Entrees
Beef Tenderloin
with Yukon Potatoes and Zinfandel Sauce
$28.00
American Red Snapper
with Saffron Pearl Pasta
$25.00
Peppered Tuna Steak
with Diable Sauce Served Rare
$25.00
Veal Chop
with Wild Mushrooms and Caramelized Pearl Onions
$29.00
Grilled Mahi-Mahi
with Cannelloni of Roasted Tomato and Basil
$24.00
Maryland Rockfish
with Green Lentil Vinaigrette and Frisee
$27.00
Norwegian Salmon
with Leek Crust and Chanterelles
$26.00
Roasted Muscovy Duck
with Fresh Figs
$26.50
Rack of Lamb
with Penne Pasta and Garlic Sauce
$28.00
Braised Veal Shank
with Mashed Potatoes and Horseradish Sauce
$24.00
Grilled Swordfish
with Flageolets and Basil Puree
$26.50
Loin of Venison
with Celery Root Gratin and Bordelaise Sauce
$30.00
Chef Martial Noguier Suggests Choice of Four Prix Fixe Menus
Five Courses Tasting Menu
Crispy Shrimp with Chayotee Remoulade, Shiitake Mushroom Napoleon, Roasted Rack of Lamb with Mini Goat Cheese Raviolis, Cheese Plate from Dean and Deluca and Chocolate Hazelnut Bars
$55.00
Six Courses Tasting Menu
Tuna Carpaccio with Seaweed Salad, Scallop Tart with Sweet Onions, Sauteed Foie Gras with Beet Sauce, Braised Veal Shank with Chanterelle Ragout, Cheese Plate from Dean and Deluca, Crunchy Napolean with Fresh Berries and Raspberry Sorbet
$65.00
Four Courses Vegetarian Menu
Artichoke Terrine, Tomato Tart with Sweet Onions, Warm Vegetable Medley a la Grecque with Parsley Puree, and Trio of Home-made Sorbet
$40.00
