Entrees

Plat Principal

*Rainbow Trout

27.5

Beautiful Rainbow Trout on a bed of pea risotto with an arugula pesto puree topped with a frisee salad and garnished with shaved radish and cherry tomatoes

Coq au Vin

29

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

*Rack of Lamb

34

8 oz chef marinated rack of lamb, then oven roasted and topped with a balsamic reduction. Served over our traditional ratatouille consisting of eggplant, zucchini, red onion and red peppers

Chicken Roulade

33

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

*Port and 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

38.5

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 Scallops

32

3 pan seared scallops on a bed of quinoa with vegetable collaberation atop a pea puree, then drizzled with a sauteed caper sauce

*Carousel Walk

20.5

A fresh sauteed medley of red and golden beets. peas and local peaches. With raw shaved carrots, radishes, and watercress. Topped with fried quinoa and drizzled with a beet port reduction.