Valentine's Day

DINNER MENU

 

LES HORS-D’OEUVRES

one appetizer or salad is included in the price of each entrée

 Duet of Roasted Tomato and White Cheddar Soup

She-Crab Bisque with Saffron Aioli

Escargots Baked in Garlic, Tomato, Herbs, and Pastis 

Escargots Baked in Roquefort

Trio de Fruit de Mer
trio of shrimp cocktail, scallop ceviche, and oyster casino

      Foie Gras au Torchon     add 12
seared hudson valley foie gras de canard, served with
a homemade biscuit, balsamic reduction, and lardons
 

LES SALADES

one appetizer or salad is included in the price of each entrée

Salade Bergère
mixed greens with tomato and croutons and your choice of roquefort or chèvre    

Salade de Provence
roasted tomatoes, caramelized onions, black olives, croutons,
and chèvre served over mixed greens with dijon vinaigrette

Grilled Mango and Arugula Salad
served with roquefort and balsamic vinaigrette, cranberries and toasted almonds

LES POISSONS 

one appetizer or salad is included in the price of each entrée

        Truite Provençale     39
nc speckled trout topped with a mixture of tomato, olives, capers, and shallots
served with green asparagus, squash, sauce meunière, and saffron rice pilaf

        Truite Amandine     39
nc speckled trout topped with toasted almonds and sauce meunière
served with green asparagus, squash, and saffron rice pilaf

        Papillote de Saumon aux Poireaux     38
filet of north atlantic salmon and leek steamed in parchment
served with saffron rice pilaf, heirloom carrots, and cherry tomatoes

       Flounder Filet Florentine     42
herb roasted red skin potatoes, broccolini, topped with beurre rosé 

LES VIANDES 

one appetizer or salad is included in the price of each entrée

        Confit de Canard     38
confit duck legs, served with celery root purée and roasted brussels sprouts

        Carré d’Agneau     43
pistacchio crusted rack of lamb,
served with potato gratin, green asparagus, and sauce robert
       

        Tournedos à la Sauce Poivre Vert     41
all-natural black angus grilled filet mignon* wrapped in prosciutto, topped with green peppercorn
demi-glace served with sautéed spinach, garlic whipped potatoes, broccolini, and roasted tomato

        Tournedos Rossini      53
as above, served with forestière mushrooms and foie gras

        Terre et Mer    51
as above, served with a north atlantic lobster tail

VÉGÉTARIEN 

one appetizer or salad is included in the price of each entrée 

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        Jardinière de Légumes     33
chef’s garden fresh vegetable selection served with saffron rice pilaf