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
