Entrees

Plat Principal

*Coq au Vin

29

Chicken leg braised in red wine & garlic then topped with sautéed mushrooms & pearl onions. Served over creamy polenta with glazed carrots

*Rack of Lamb

34

Marinated in garlic, herbs & red wine then oven roasted & topped with a port reduction. Served with au gratin potatoes & haricot verts

*Chicken Roulade

31

Bacon wrapped chicken breast stuffed with sun dried tomatoes, shallots and garlic, over cous cous, cherry tomatoes, zucchini, and asparagus with a roasted lemon banyuls vinaigrette and a sherry pepper reduction

*Braised Duck

34

Seared and then braised in our red wine, brandy peppercorn sauce. Served over mushroom risotto and haricots verts

Rabbit Pasta

27

Braised cuts of rabbit with blistered cherry tomatoes, sugar snap peas, roasted baby carrots over semolina pasta and shaved parmigiano reggiano

*Port & Roquefort Filet

37

Cast iron seared filet mignon with ruby port reduction and Roquefort crumbles, haricots verts and your choice of garlic whipped Yukon gold potatoes or chive-cheddar-bacon twice baked potato

*Cognac Filet

37

Cast iron seared filet mignon with brown sugar caramelized shallots, cognac cream reduction, haricots vert and sauteed wild mushrooms. Your choice of garlic whipped Yukon gold potatoes or chive-cheddar-bacon twice baked potato

*Pan Seared Halibut

40

Pan Seared Halibut with a three bean and bacon mash, celery leaf-parsley salad with chili oil and sagewater

*Carousel Walk (Vegan)

17

A fresh vegetable medley of shaved carrots, onions, sugar snap peas, shaved radish, watercress, roasted cipollini onions, oyster mushrooms and blistered cherry tomatoes with an asparagus puree

Golden Trout

29

Pan seared golden trout with squid ink gnocchi, confit garlic, confit fennel, sugar snap peas, roasted cipollini onions, with an almond butter sauce

*Gluten Free Option