Food Menu

Warm and crispy phyllo dough, reblochon cheese, baby greens, lemon vinaigrette.

Charcuterie board: cold cuts, olive country bread and garnitures.

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

Warm duck confit croustillant, mixed greens, tangerine vinaigrette, dark cherry sauce.

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

Farro salad, apples, grapes, pomegranate seeds, roasted Brussels sprouts, butternut squash, burrata cheese, maple vinaigrette, candied pecans.

Traditional French onion soup, croutons, melted Emmental cheese.

Beef tartare, gribiche sauce, cured egg yolk, smoked paprika lavash crackers.

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

Duck liver terrine, pickled vegetables, fig-apple chutney, grilled country bread.

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

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

Pan seared Mediterranean branzino, potato-cauliflower gratin, roasted cauliflower, pomegranate beurre blanc, pomegranate seeds.

Seared Atlantic scallops, potato galette, miso-glazed baby bok choy, lemon-herb beurre blanc.

Butter-poached Maine lobster, braised celery root and turnips, confit cherry tomatoes, lobster-brandy sauce.

Roasted wild caught ocean trout, fregola pasta, artichoke barigoule, arugula pesto, walnut oil, romesco sauce, basil oil (may contain bones).

Braised Texas wild boar shank, homemade red kuri squash ravioli, diced squash, Brussels sprouts, red wine-juniper reduction, cranberry gastrique.

Braised chicken leg, braised leeks, chunky mashed potatoes, confit pork belly, carrots, red wine sauce.

Seared Maple Leaf duck breast, artichoke purée, potatoes, kale, orange sauce.

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

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

Pan roasted pork chop, mustard-herb crust, white bean and Savoy cabbage casserole, bacon lardons, purple mustard sauce.

Braised lamb shank, bell pepper compote, pomme purée, pine nuts and herb gremolata, lamb-cumin reduction.

Pan roasted Mary's Farm chicken breast, parsnip mousseline, braised pearl onions, morel mushroom cream sauce.

Crispy duck leg confit, potato galette, mushrooms, onion cream, braised Swiss chard, port wine fig sauce.

Chef Vincent's selection of sautéed seasonal vegetables.

Fresh linguini, sautéed wild mushrooms, green asparagus, romesco sauce, pecorino cheese.

House French fries.

Creamy pomme purée.

Sautéed French green beans.

Roasted Brussels sprouts.

Sautéed seasonal vegetables.

Sautéed fingerling potatoes.

Crispy tempura wild mushrooms ($10 + $3 add-on).

Sautéed wild mushrooms ($10 + $2 add-on).

Freshly baked artisan French baguette.

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.