Plat Principal

*Coq au Vin

28

Chicken leg braised in red wine, garlic and herbs. Topped with mushrooms and pearl onions sauteed in a signature red wine sauce. Served over creamy polenta and glazed carrots.

*Rack of Lamb

33

8 oz marinated and seared frenched New Zealand racks topped with a cherry port reduction. Served alongside roasted red potatoes, seasonal vegetables, and sauteed mushrooms.

*Braised Duck

32

Seared and braised in a signature red wine sauce topped with brandy flambeed peppercorns. Served over mushroom risotto and seasonal vegetables.

Rabbit

32

Pan-seared and slowly roasted in a wine hollandaise sauce. Served with roasted red potatoes and sauteed seasonal vegetables.

*Port and Roquefort Filet

36

8oz seared filet mignon topped with a ruby port reduction and Roquefort crumbles. Served over seasonal vegetables and your choice of garlic whipped Yukon gold potatoes or rosemary roasted red potatoes.

*Cognac Filet

36

8oz seared filet mignon topped with a cognac cream reduction, prepared with brown sugar caramelized shallots and sauteed wild mushrooms. Served over seasonal vegetables and your choice of garlic whipped Yukon gold potatoes or rosemary roasted red potatoes.

*Gluten Free Option

Fresh Sheet

Seasonal Soups, Salads, & Hors D'Oeuvres

Soup du Jour

10

Chef's creation of Seasonal soups.

*Chef's Seasonal Salad

10

Heirloom tomato, sliced mozzarella, basil pesto, balsamic vinegar, garnished with seasonal microgreens.

Charred Romaine Salad

10

Quartered romaine charred with parmesan, bacon, roasted tomatoes, served with Bacon-Sherry Tomato Vinaigrette and house made croutons.

*Steamer Clams

16

Pacific clams sauteed in a garlic white wine broth, with andouille sausage, oregano and blistered cherry
tomato.

Plat Principal

*Pan-Seared Rockfish

26

Shaved carrots, bell peppers, onions, fresh ginger and soy. Topped with honey wine sauce.

*Braised Short Ribs

30

Braised short ribs served with garlic mashed potatoes, glazed carrots and broccolini.

Veal Marcata

26

Pan-seared veal served in a Marsala-picata sauce blend over capers and a squash, eggplant, bell pepper, olive
caponata.

Chicken Roulade

35

Bacon-wrapped chicken breast stuffed with tomato pesto and mozzarella served with couscous, roasted
zucchini, broccolini and romesco sauce.

*Bacon-wrapped Scallops

30

Pan-seared bacon-wrapped scallops over mushrooms, blistered brussels sprouts, sweet peas and sun-dried tomatoes on a bed of sweet pea puree.
Finished with chili oil, balsamic reduction and black caviar.

*Squash Pasta

20

Zucchini and yellow squash spaghetti tossed in basil pesto, served with tri-color cherry tomato, basil and
balsamic vinegar.

Fettucini Alfredo

20

House made fettuccine noodles tossed in our gourmet Alfredo sauce with wild mushrooms, seasonal vegetables and garnished with parmesan cheese. Chicken 4 | Shrimp 5 | Scallops 5

*Quinoa Salad

**signature vegan dish**
16

Quinoa, zucchini, sun-dried tomato, bell peppers, mushrooms and sweet peas. Chicken 4 | Shrimp 5 | Scallops 5