Dinner is served Monday to Sunday from 5:30pm
Appetizers
CLASSIC LYON STYLE SEAFOOD QUENELLES
in a savory lobster sauce, baked with gruyère 15.75
BRAISED SHORT RIB RAVIOLI
cabernet sauvignon reduction, truffle essence,
cremini and chanterelle mushrooms 14.75
FRESH BEET AND CREAM CHEESE NAPOLEON
smoked salmon and horseradish herb vinaigrette 14.50
WARM ASPARAGUS WITH MOREL ESSENCE
and fresh thyme oil from Chef Bernard’s herb garden 16.50
AVOCADO FAN WITH WARM GOAT CHEESE
in a shallot, olive oil and cracked black pepper dressing 12.50
LOBSTER RAVIOLI
with truffle and chive sauce 16.50
DIVER SCALLOPS AND MAINE LOBSTER
with phyllo dough over garlic tomato coulis with thyme essence 18.50
A SELECTION OF FOUR FARM HOUSE AND IMPORTED ARTISIAN CHEESES
with quince paste, nuts and fruit 11.75
SIBERIAN BLACK PEARL OSETRA CAVIAR
with all the classic condiments Market Price
Soups and Salads
WILD MUSHROOM SOUP
with chives 12.75
HOMEMADE SOUP OF THE DAY 8.50
SEASONAL BABY FIELD GREENS
with house dressing 9.50
MODERNE CAESAR SALAD
with grana padano 10.50
SEASONAL SALAD
with radicchio chiffonnade, watercress,
endive, candied pecans, blue cheese, seasonal fruits
served with whole grain mustard vinaigrette 10.50
Entrées
GRILLED SEASONAL SEABASS
over basmati rice, ginger herb vinaigrette,
Chinese lettuce salad, micro amaranth and black sesame seeds 39.75
POACHED SCOTTISH SALMON
in cooking jus, steamed vegetables and a saffron aïoli 41.75
IMPORTED DOVER SOLE FROM THE ENGLISH CHANNEL
cooked on the bone, deboned and served with imported Belgium courgette
haricots verts and fresh grape Veronique sauce 48.50
FARFALLE PASTA
fresh tomatoes and basil 24.50
PAPPARDELLE PASTA
truffles, morel mushrooms and fava beans 29.75
TAGLIATELLE PASTA
fresh chanterelle mushrooms, lemon,
baby wild arugula and crème fraîche 26.50
DUCK BREAST
roasted pink, leg confit with mango ginger and Madeira sauce 37.50
CRISPY FREE RANGE CHICKEN
over aromatic fresh seasonal vegetables and reduced natural juices 33.75
MAINE LOBSTER POT PIE
with fresh garden vegetables and a rich lobster fumet 48.75
CALIFORNIA ROASTED QUAIL
stuffed with sweetbreads,
creamy black rice in Chablis wine sauce with a side of fresh vegetables 38.75
ROASTED RACK OF LAMB
fresh herbs from our garden, reduced lamb jus,
a bouquetière of vegetables and gratin dauphinois 44.75
SKILLET ROASTED VEAL CHOP
wild mushroom sauce, roasted garlic, fresh thyme and a bouquetière of vegetables 48.50
GRILLED FILET OF BEEF
aged red wine vinegar sauce, purple shallots,
ciboulette, fresh vegetables and gratin dauphinois 45.00
ROASTED RABBIT SADDLE AND LEG
French Basque ragout of braised
savoy cabbage and mirepoix tarragon jus 36.75
AGED NEW YORK STEAK AU POIVRE
sea salt, vegetables and gratin dauphinois 42.75