First Course

Soup du Jour

5.95

Baby Greens with Lahiere’s House Dressing and Boursin

6.50

Caesar Salad with Croutons and Shaved Parmesan

6.50

Oysters Mignonette with Fresh Horseradish

11.00

Selection of Chestnut Springs Organic Greens, Lump Crab Avocado

Chives, Lemon-Extra Virgin Olive Oil Vinaigrette

12.00

Buffalo Mozzarella with Arugula and Bagna Cauda

8.00

Tuna Tartare with Smoked Salmon and Dill, Smoked Chile Puree

10.00

Sauteed Veal Sweetbreads with Fennel Potatoes and Marsala

9.00

Roasted Tomato and Eggplant Risotto with Taleggio Croustino and Herbs

8.50

Seared Scallops with Pickled Ginger Salsa and Tomato Vinaigrette

10.50

Sauteed Barbequed Oysters with Spinach

11.50

MAIN COURSE

Grilled Yellow Fin Tuna, Wild Rice Medley, Spicy Mango Sauce

25.00

Sauteed Halibut with Cornmeal Crust, Lentil Puree and Organic Greens

Roasted Pepper Sauce

23.00

Gilled Filet of Salmon, Oven Dried Tomatoes and Balsamic Emulsion Sauces

23.50

A Selection of Assorted Grains and Vegetables

Selection Varies Daily

16.00

Sauteed Breast of Chicken with Red Beet Potato Puree, Haricots Verts, Natural Sauce

18.50

Honey Glazed Roasted Duck with Sun Dried Cherry Wild Rice, Baby Vegetables

Natural Sauce

22.50

Grilled Pork Chop with Wild Mushroom Couscous and Asparagus

19.50

Sauteed Medallions of Veal with Potato Gratin, Sauteed Spinach, Lemon Veal Sauce

27.00

Thyme Grilled Sirloin of Beef, Roasted Garlic Potatoes and Wilted Chard

24.00

Grilled Loin of Lamb

Wild Mushrooms and Yam Puree, Natural Jus

28.50

Please No Substitutions

LUNCH MENU

FIRST COURSE

Classic Caesar Salad with Reggiano and Herbed Croutons

4.50

Baby Greens with Lahiere’s House Dressing and Boursin

5.50

Petite Spinach with Danish Blue Cheese, Pine Nuts and a Pear Vinaigrette

5.00

Buffalo Mozzarella with Roasted Peppers and Arugula

6.75

Shaved Prosciutto de Parma with Papaya, Mache and Taleggio

10.50

Oysters Mignonette

10.00

Soup Du Jour

4.25

PASTA

Linguine with Baby Clams White Wine, Garlic and Herbs

8.50

Angel Hair with Seasonal Vegetables and Vegetable Broth

6.50

Penne with Basil, Smoked Mozzarella and Tomato

6.95

Roasted Tomato and Eggplant Risotto

6.95

MAINS

Grilled Portobello Sandwich with Arugula, Roasted Peppers

and Mozzarella

6.95

Grilled Yellowfin-Tuna with Roasted Fennel and Peppers

Tomato-Balsamic Vinaigrette

9.75

Sauteed Breast of Chicken with Panzanella and Wilted Spinach

7.00

Grilled Breast of Chicken with Panzanella and Wilted Spinach

7.00

Grilled Butcher Steak with Lentil Puree and Asparagus

10.50

Baby Greens with Beer Battered Chicken and a Honey Balsamic Vinaigrette

9.50

Grilled Medallions of Pork with Mushroom-Pepper Confit, Jack Cheese

7.00

Crab Fritters with Black Beans and a Smoked Chili Sauce

13.50

Smoked Turkey on Croissant with Avocado and Sprouts

Tomato Mayonnaise

6.00

Cold Poached Salmon with Jicama-Cilantro Slaw and Avocado

9.95

6/96

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