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Dinner
Dinner extraordinaire! All the French classics with a few new twists. Our menu highlights traditional French Cuisine, while encompassing the energy of French-American fusion. Bon Appétit!
Burgundy snails baked in garlic butter.
Ground mustard, cornichons and kalamata olives.
Crab cake, prosciutto sea scallop and coconut shrimp.
Our tender calamari is deep fried and served with chili
garlic aioli.
Shrimp, peas & wild mushrooms.
Grilled lamb chops, with morel demi-glace.
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Served with citrus-ginger dipping sauce.
Smoked salmon, capers, eggs, onions & toast points.
Pan seared sea scallops, age balsamic vinegar & olive oil
tapenade served in fillo cup.
With orange-horseradish dipping sauce.
Pate, sopressata sausage & prosciutto served with aged
balsamic and ground mustard.
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Mixed greens, walnuts, pickled red cabbage, shredded
carrots, and tomato with a tarragon vinaigrette.
Roasted beets, mixed greens tossed with
red-wine vinaigrette topped with goat cheese
croutons and toasted walnuts.
Mixed greens, couscous, grilled asparagus, portabella
mushrooms & red peppers tossed in a champagne
mustard vinaigrette.
Mixed greens, dried cranberries, red onion,
Strawberries and gorgonzola, tossed in cranberry-port
vinaigrette, topped with toasted walnuts.
Romaine, roasted vegetables, prosciutto,
Sopressata sausage & Swiss cheese tossed in a
balsamic vinaigrette.
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Romaine, croutons and parmesan cheese.
Mixed greens, red onions, grapefruit & orange
segments, walnuts and gorgonzola tossed in a citrus
vinaigrette and port wine reduction.
Spinach, red onion, mango, strawberries and pineapple
tossed with balsamic-blackberry vinaigrette, topped
with coconut shrimp & candied pecans.
Mixed greens, roasted shallots, fingerling potatoes, crab
cake, salmon, halibut, shrimp and scallop tossed with
roasted red pepper-pesto vinaigrette.
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$2.00 per plate for split entrées, salads and sandwiches. 17% service charge will be added to all parties of 6 or more. French Baguettes can be purchased to take home for $2.75 per loaf. Consuming raw or undercooked meats, poultry or eggs may increase your risk of food borne illness.
Center hand cut NY strip, demi-glace ,
house potato. Rosemary-Parmesan Crusted,
or Mushroom Crusted.
Pan seared veal tenderloin
served with roasted garlic mashed potato &
Madeira-morel mushroom sauce.
Provencal-herb crusted New Zealand rack of lamb
served with ratatouille, house potato & demi-glace.
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Filet served with house potato, mushroom garnish
& béarnaise sauce.
Pan seared pork chop served with fig sauce &
fingerling potatoes.
Slow roasted short ribs, garlic mashed potatoes,
Served with Roquefort sauce.
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Tossed with sautéed mushrooms, roasted
artichokes & lobster-tarragon sauce.
Sauté beef tips, onions, red peppers, green onions and
dried chili sauce.
Pan-seared scallops, lobster meat, artichoke hearts and
peas drizzled with truffle oil and port reduction.
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Toulouse sausage, chicken, shrimp, wild
mushrooms, tomatoes, pernod shrimp sauce.
Wild mushroom, peas, prosciutto, red peppers tossed
with roasted garlic cream sauce.
Sautéed shrimp, cherry tomatoes, olive tapenade,
Asparagus and onions served with age balsamic vinegar &
tossed with extra virgin olive oil.
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With roasted garlic mashed potato red wine reduction
& blackberry-pear sauce. |
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Pan seared airline chicken served with herb risotto,
roasted artichokes, tomato & dried chili-cream sauce. |
$2.00 per plate for split entrées, salads and sandwiches. 17% service charge will be added to all parties of 6 or more
Consuming raw or undercooked meats, poultry or eggs may increase your risk of food borne illness.
Confit de Canard, Haricot Blanc
Duck leg with white kidney beans.
$25
Choucroute Garnie
Sauerkraut, bacon, smoked sausage,
ham, potato and carrots.
$25
Bouillabaisse
Saffron & garlic seafood broth with salmon, shrimp,
mussels, clams and crab legs, served with
croutons and rouille
$27
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Jarret d’agneau Braisé à l’ancienne
Braised lamb shanks served old fashion
with house potato.
$25
Pot au Feu
Slow roasted beef round with carrots and potatoes.
$25
Côte de Boeuf Rotie
Roasted prime rib with au jus served with a baked
potato and vegetables
$27
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$2.00 per plate for split entrées, salads and sandwiches. 17% service charge will be added to all parties of 6 or more
Consuming raw or undercooked meats, poultry or eggs may
increase your risk of food borne illness.
Sautéed filet of walleye served with rice blend and
finished with almond butter sauce.
Pan seared sea bass, crab potatoes and passion fruit
vinaigrette.
Pan seared salmon served with herb risotto and
Orange ginger salsa.
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Pan seared halibut served with herb risotto, wild
mushrooms, peas and shrimp custard.
Grilled shrimp and scallops served with
herb risotto & blood orange morel beurre blanc.
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Stuffed chicken with red peppers, onions,
spinach, fresh mozzarella, wrapped in
prosciutto ham, served with mashed potatoes and
roasted red pepper-pesto cream sauce. |
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Baked airline chicken breast, port wine reduction,
herb risotto & orange sauce. |
Crane Lake Chardonnay
Crane Lake Cabernet
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7.5
7.5 |
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Veramonte Chardonnay & Merlot
Crane Lake, White Zinfandel |
7.5
7.5 |
Joseph Drouhin, Beaujolais
King Estate, Pinot Noir
Guigal, Cotes Du Rhone
Blackstone Merlot
Estancia, Cabernet
Main Street Cabernet
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8
10
10
8
10
8 |
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Barossa Shiraz
Steep ridge, Zinfandel
Ravenswood, Red Zinfandel
Erath Pinot Noir
Main Street Merlot
Cline Syrah |
10
10
10
10
8
9 |
King Estate, Pinot Gris
Chateau St. Michelle, Riesling
Blackstone Chardonnay
Kendall Jackson, Chardonnay
Joseph Drouhin, La Foret, Chardonnay
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9
8
8
9
10 |
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Geyser Peak, Sauvignon Blanc
Beringer, White Zinfandel
Estancia Chardonnay
Main Street Chardonnay |
10
8
9
8 |
J Roget Brut
Kenwood Brut
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6
8 |
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Carousel Brut |
9 |
Ariel
Chardonnay
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8
8 |
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White Zinfandel
Cabernet |
8
8 |
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