Fine French Dining for Any Occasion.
February 2012
Alain Roussel, Maitre Cuisinier de France
Scott Chambers, Executive Chef
Prasad Perera , Dining Room Manager
Dinner Menu
Assortment of Smoked Seafood with Sesame
Seaweed salad and Horseradish sauce....$10.00
A salad of Mesclun Greens with Spiced Pecans,
Dried Cranberries, crumbled Goat Cheese and
Sherry vinegar dressing....$8.00
Caesar salad....$8.25
Belgium endives, walnuts and Roquefort salad....$8.75
A Grilled "Nicoise" style Flatbread
topped with Duck Confit, Kalamata Olives,
Sun dried Tomatoes, Crumbled Goat cheese
and Arugula....$10.00
Foie gras créme brulee served with mesclun
and herbs, dried fruit compote and
toasted brioche....$10.00
(Optional-served with a glass of
Jurancon Moelleux add $5.00)
Pumpkin Raviolis with Pan Seared Jumbo
Sea Scallop,wilted Spinach and
sage Butter sauce....$12.00
Oysters "Three Ways" (Baked Rockefeller
style,Fried with Remoulade,Stewed with
Apple wood Bacon, Leek and
Potatoes)....$12.50
Terrine of Wild Game with Red Cabbage-Apple
slaw and Toasted Sourdough Walnut Bread....$10.00
Cream of lobster bisque....$9.25
French onion soup gratinéed with Swiss Emmenthal....$9.00
Soup of the day....$7.00
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Grilled Dover sole served with lemon butter sauce....Market price
Sautéed Jumbo Shrimp served over creamy Parmesan Risotto with
wilted Arugula and Smoked Tomato Vinaigrette....$26.00
Fricassee of Lobster, Shrimps and Scallops served
in a mild Curry sauce with Jasmine Rice....$32.00
Roast "Tournedo" of Salmon served over
a warm Vegetable flan with Pinot Noir
sauce....$27.00
Pan Seared Australian Sea Bass topped with
fried Oysters, served over Celery Root and
Potato puree with Pommery
Mustard sauce....$28.50
Calf’s sweetbread, sautéed crispy with Capers and Lemon Butter....$26.00
"Coq au Vin"(Breast of free range chicken,
braised in a Bordeaux wine sauce with
Mushrooms, Pearl Onions,Lardons, served
with Tagliatelles)....$22.00
Pan Seared filet mignon au Poivre with
Mashed Potatoes and Vegetables....$34.00
Pan Seared Medallions of Cervena Venison
"Forestiere"(Sautéed Fingerling
Potatoes and Wild Mushrooms)....$28.50
Braised Berkshire Farms "Heritage" Pork
Shank au Jus, served over French Lentils
with Glazed Vegetables....$25.00
Sautéed calf’s liver served with Caramelized
Onions and Applewood Smoked Bacon....$22.00
Grilled "Certified Angus Beef" Flat Iron
Steak with French Fries and Béarnaise sauce....$24.00
If you wish to have a soufflé for dessert,
ask your waiter to place the order now
DESSERT WINES
Chateau Jolys 2008 Jurancon Moelleux $8.75
AFTER YOUR MEAL
Assorted Cheese plate served with dried fruits
3 choices $9.00
5 choices 11.50
DESSERTS $9.00
A Warm Caramelized Apple and
Pecan cake with Vanilla Ice Cream
Quartet of homemade sorbets served
in a crispy cookie shell
Chocolate and Grand Marnier mousse cake
Trio of créme brulee
Bittersweet chocolate Mousse with
crunchy walnut Brittle
Baked Alaska with Grand Marnier Ice cream
SOUFFLES $9.00
Grand Marnier, Amaretto,
Chocolate or Hazelnut
CORDIALS
Cognacs and Armagnac
Hennessy VSOP $10.50
Hennessy XO $25.00
Remy Martin VSOP $10.50
Remy Martin XO: $28.00
Courvoisier VSOP $10.50
Courvoisier XO$ 28.00
Martel VSOP $10.50
Tesseron XO lot #90 $16.00
Lasseringle Armagnac VSOP $10.00
EAUX DE VIE D ALSACE
Poire Williams $9.75
Prunelle (Small Plum) $9.75
Celery (Celery) $11.00
SCOTCH
Glenfiddich (Highland Malt) $12.50
Glenlivet (12 Years old) $12.50
Macallan #40;12 years old#41; $12.50
Dewar's Special Reserve $10.50
Cragganmore (12 years old) $12.25
PORTS
Presidential Tawny 10 years $10.00
Benedictine $11.00
Presidential Ruby $9.00
LIQUORS
Amaretto disarrono $10.00
Grand Marnier $11.50
Chambord $10.50
. .. . .. . .. . .. . .. . .. . .. . .. . .. . .. Bon appétit!
