Food Menu

Homemade mushroom ravioli, white truffle oil, parmesan, port wine mushroom sauce.

Charcuterie board, olive country bread and garnitures.

Bibb lettuce, endive salad, toasted walnuts, tangerine, pickled shallots, radishes, gorgonzola, basil-grapefruit vinaigrette.

Traditional French onion soup, melted Emmental cheese.

Maryland blue crab marinated with citrus zest, mango tartare, red onion, jalapeño brunoise, coconut milk emulsion, sesame crisp.

Burgundy snails, pastis, hazelnuts, garlic-parsley butter.

Organic heirloom tomatoes, shallots, basil, balsamic vinaigrette, burrata, fresh basil, pistachio pistou.

Warm and crispy phyllo dough, reblochon cheese, baby greens, honey-black pepper reduction, lemon vinaigrette.

Warm duck confit croustillant, shaved apples-fennel salad, tangerine vinaigrette, dark cherry sauce.

Beef tenderloin tartare, gribiche sauce, cured egg yolk, radishes, baguette toasts.

Served with crème fraîche, chives, shallots, egg yolks, egg whites and potato blinis.

"Foie gras" style duck mousse, black truffle and Sauternes aspic.

Frisée, pork belly lardons, brioche croutons, poached egg, truffle vinaigrette.

Pan seared mediterranean branzino, Provençal vegetable napoleon, panisse, shaved fennel and arugula salad, lemon beurre blanc with capers.

Seared Main diver scallops, crab-stuffed zucchini blossoms, cauliflower rice, lemon beurre blanc.

Butter-poached Maine lobster, sautéed garden vegetables, fresh linguini, Champagne beurre blanc.

Roasted wild caught ocean trout, fregola pasta, artichoke barigoule, arugula pesto, walnut oil, kale chips, romesco sauce, basil oil.

Braised chicken leg, braised leeks, chunky mashed potatoes, bacon, red wine sauce.

Pan-roasted maple leaf duck breast, artichoke purée, roasted potatoes, kale, sunchoke chips, orange gastrique.

Grilled Angus flat iron steak, french fries, onion marmalade, grilled broccolini, herbes de Provence, haricots verts, green peppercorn sauce.

Duroc pork chop, sweet potato mousseline, charred rapini, Violette de Brive moutarde sauce.

Braised lamb shank, bell pepper compote, pomme purée, lamb-cumin reduction.

Classic beef Bourguignon, fresh pappardelle pasta, white mushrooms, carrots, pearl onions, Cabernet sauce.

Chef Vincent’s selection of sautéed seasonal vegetables.

Linguini, wild mushrooms, English peas, ricotta, romanesco sauce.

Crispy duck leg confit served with pomme fondant, sweet onion cream, grilled petite romaine lettuce, Pecorino Romano, port wine and fig sauce.

Pan roasted chicken breast ballotine, fingerling potatoes, pearl onions, English pea mousseline, white mushrooms, bacon, mushroom-port wine sauce.

White wine, garlic, shallot, herb butter, cream. Served with fries.

Piquillo peppers, Niçoise olives, confit cherry tomatoes, tomato sauce, basil-lemon butter, green onions.

House French fries.

Creamy pomme purée.

Crispy tempura wild mushrooms.

Sautéed French green beans.

Sautéed seasonal vegetables.

Roasted Brussels sprouts.

Sautéed fingerling potatoes.

Sautéed wild mushrooms.

Bleu d’Auvergne • Tomme de Savoie • Camembert • Reblochon • Brillat Savarin • Bucheron • Manchego • Comté. Served with country bread & garnitures.

72% Caribbean dark chocolate mousse, raspberry tulip, raspberry coulis and Chantilly.

Classic profiteroles, vanilla ice cream, warm chocolate sauce.

Meyer lemon and blueberry tart, blueberry sauce, vanilla whipped cream.

Strawberry short cake, raspberry coulis, fresh berries, passion fruit sauce.

Vanilla-raspberry crème brûlée, fresh berries.

Floating island, vanilla crème anglaise, caramel sauce.

Vanilla ice cream, raspberry sorbet, poached peaches, fresh berries, vanilla whipped cream, Gavotte wafers, toasted almonds.

Dessert platter: profiteroles, madeleines, charlotte, mini pot de crème, lemon tart, raspberry sorbet.

Soufflé of the day, freshly baked to order, dusted with powdered sugar, served with warm house sauce.