Complete Fine Dining Menu

STARTERS

Chilled Cucumber Soup
Served with golden caviar and fresh dill

Chilled Avocado Soup
Served with snow crab and salmon roe garnish

Classic French Onion Soup
Topped with crusty country style bread and Gruyere

Purée of Grilled Aubergine Soup
Served with a roasted sweet red pepper cream

Roasted Butternut Squash Bisque
Prepared with fresh sage and crème fraîche

Lobster Bisque
Prepared with lobster stock, fennel and saffron

Grilled Quail
Served with pumpkin risotto and grilled pencil asparagus

Duck Confit
Served on a bed of braised Le Puv lentil salad

Crab Cakes
Sauteed in leek oil, accompanied by Cajun remoulade

Sesame Crusted Ahi Tuna
Accompanied by a mango cilantro vinaigrette

Crustacean Salad
Pan fried crustacean cakes, grilled prawns and spring rolls served on a bed of lightly dressed mâche accompanied by a sweet raspberry fig reduction

Lobster and Scallop Salad
served lightly chilled on a bed of micro greens and citrus vinaigrette


FISH ENTRÉES

Paneed Sanddabs
Pan fried in leek oil served draped in crème fraîche accented beurre blanc

Sauteed Walleye
served on a bed of wilted greens with a sweet saffron cream reduction

King Salmon
Wild caught Alaskan salmon prepared a la sous vide
Accompanied but wilted braised beluga lentils and a fig infused balsamic reduction

Panko Crusted Halibut
Loin cut halibut, topped with panko and honey roasted almonds
Accompanied by mustard-dill remoulade sauce

Pan Fried Escolar
Served with puree of spring pea and braised fennel

Lobster Thermidor
Classic made famous by Famed Chef Auguste Escoffier, featuring gratineed lobsterserved on the half shell with cognac and Gruyère


MEAT ENTRÉES

Prime Rib
Served Medium rare, bone in or bone out with a’jus and horseradish sauce

Filet of beef Tenderloin
served bone in or bone out served with sauce bordelaise

Rib Eye
Served bone in or bone out accompanied by Sauce Foyot

Rib Eye or Filet Medallions Au Poivre
Draped in cognac infused pan sauce finished with current gelée

Boeuf Tournedos Rossini
Filet Mignon served on toast point with seared foie gras, black truffles and Madeira sauce

Chateaubriand
Center cut tenderloin roast draped in Chateaubriand sauce served platter style with garnish.
We also offer this dish with either medallions or steaks upon request.


Side Dishes

Haricot Verts
Grilled Asparagus
White Asparagus with Truffle Sauce
Sauteed Lacinato Kale
Pommes Purée
Truffle Mash Potatoes
Celery Root Purée
Gratin Dauphinois
Oven Roasted Fingerling Potatoes