Fall Menu

Award Winning French Cuisines
 
The menu features signature menu items overseen nightly by Chef Rochat, who gives his personal stamp of approval to each plate before it leaves the kitchen.

APPETIZERS

BEEF CARPACCIO

artichoke barigoule, shaved parmesan, arugula, truffle

17

JUMBO SHRIMP COCKTAIL

mustard & cocktail sauce

18

SMOKED SALMON PARFAIT

egg, capers, sour cream, paddlefish caviar

22

CHILLED FOIE GRAS TERRINE

balsamic reduction, fig confiture, brioche

20

GOLDEN OSETRA CAVIAR

traditional condiments

140

PAN-SEARED DUCK FOIE GRAS

five-spice crème anglaise, port wine reduction, caramelized apple

28

CRAB MOUSSE STUFFED SHRIMP

saffron sauce, artichoke purée

19

CRISPY OXTAIL CANNELLONI

natural jus

18

ESCARGOTS de BOURGOGNE

imported french snails, garlic-butter & herbs

16

 

MÉLANGE OF FIELD GREENS

balsamic vinaigrette, herb croûtons

13

CAESAR SALAD

tête de moine fleuret

14

RING OF ROMA TOMATO SALAD

walnut vinaigrette, organic watercress, warm goat cheese

16

CHILLED VICHYSSOISE

diced potato, truffle cream

16

FRENCH ONION SOUP

au gratin

12

LOBSTER & CORN BISQUE

sweet corn cake

15

ENTRÉES

FILET OF BEEF

green-peppercorn cognac cream sauce

potato truffade, braised belgium endive

45

RACK OF COLORADO LAMB

tomato coriander lamb jus

curry & goat cheese risotto cake, grilled vegetable tian

54

PRIME ANGUS RIBEYE

pinot noir sauce

roquefort cheese, potato purée, sautéed baby spinach

43

ROASTED VENISON RACK

cranberry & aged port wine sauce

mixed mushrooms, spagghetti squash, venison friand and candied yam

43

SEARED DUCK BREAST & STUFFED DUCK LEG

duck sauce

chile & raisin couscous, vegetable tagine

40

SPRING CHICKEN

sautéed breast & grilled leg

tarragon jus with artichoke, lardon, mushroom, pearl onion

potato cake, buttered long beans

34

IMPORTED DOVER SOLE

sautéed véronique, grenobloise or amandine

67

SCOTTISH SALMON

caponata crust

lemon & basil vinaigrette

angel hair pasta, tomato concassé

37

MAINE LOBSTER THERMIDOR

brandied cream sauce

asparagus, mushrooms, tarragon

68

TOMATO RISOTTO

grilled vegetables

22

VEGETABLE MEDLEY

curry risotto cake; fingerling potato with fried tomatillo

chile & raisin couscous with spinach; glazed long bean & pearl onion

32

CHEF’S TASTING MENU

5 courses 90 dollars per person

wine pairing additional 60 dollars per person

sommeliers wine pairing additional 90 dollars per person

7 courses 115 dollars per person

wine pairing additional 85 dollars per person

sommeliers wine pairing additional 105 dollars per person

DESSERTS

BLUEBERRY CHEESECAKE

banana & lemon verbena berry sauce

15

VANILLA BEAN CRÈME BRÛLÉE

mixed berries

15

CHOCOLATE CANDY BAR

toasted peanuts, salted nutella, cookie crisp

15

POACHED PEAR & ALMOND TART

poire william ice cream

15

CHOCOLATE STRAWBERRY NOUGAT

chambord cream

15

SELECTIONS OF HOMEMADE

ICE CREAMS & SORBETS

12

RASPBERRY FONDANT

vanilla bean ice cream

15

ANDRE’S SOUFFLÉ

15

GRAND MARNIER SOUFFLÉ

CHOCOLATE SOUFFLÉ

SOUFFLÉ DU JOUR