Appetizers
Escargot
baked with Pernod, parsley,
garlic and butter
7.50
Pate of the Night
6.00
Portabello Mushroom
with a goat cheese fondant, tomato ragout
and parsley juice
7.00
Escalope of Salmon
cured with coriander, dill and vodka with
a canteloupe granita and an
undertow of cucumer
8.00
Chef Ceasar Salad
6.50
Duckleg Confit
with a red onion tamarind marmalade,
cherry syrup and a wheatberry fruit salad
8.00
Soup of the Night
price quoted
Grilled Tuna
with a tea smoked pineapple mango chutney,
curry oil and toasted pecan risotto
18.00
Filet of Beef Tenderloin
with roasted potatoes, button mushrooms,
roquefort butter and red wine sauce
19.50
Grilled Salmon
on a bed of haricort vert cous cous and a
sun dried yellow tomato basil vin
17.00
Noisettes of Chicken
stuffed with peppers and carmalized onions in a
saffron potato broth
14.50
Roasted Duck Breast
with a smoked onion Lyonaise, cabbage,
mushroom crackers and an orange tamarind juice
15.50
Seared Sea Scallops
on a bed of spinach shitake mushrooms and red
pepper garlic confit with tomato syrup
17.50
Roasted Loin of Veal
with puree of sweet potatoes, turnips and
fricasse of pearl with thyme sherry jus
20.50
7/96
