ENTREES
Salade d’endives
Belgian endive salad, walnuts, raisin,
blue cheese bread crumbs $9
Terrine
Veal sweetbread terrine,
pickled green eggplant $13
Escargots
Snail ragout, Fava beans and Mousseron mushrooms, flavored with tarragon $15
Soupe
Chilled green asparagus soup, shaved Lancaster asparagus, potato brunoise $10
Duo de Foie Gras
Seared foie gras with sautéed CA apricot;
Foie gras custard $20
[ Updated May 15th; variations possible ]
PLATS PRINCIPAUX
Quenelle
Baked striped bass dumpling, red rice,
lobster and tomato sauce $28
Onglet de Bœuf
Sautéed hanger steak with green peppercorn sauce, Fingerling potatoes, green asparagus $31
Mahi Mahi
Grilled mahi mahi fillet, black barley risotto, English pea and corn, Melfort emulsion $29
Pigeon
Roasted half squab Lucullus, smoked fig tatin, yu choy, natural jus $30
Pied de Porc
Braised pig foot stuffed with foie gras, French lentils “Du Puy” $27
