• Menu Gourmand
• Dinner Menu
• Lunch
• Dinner Appetizers
• Soups
• Salads
• Dinner Grand Finale
• Corporate Menu
• Team Building

Terrine of Canadian Foie Gras, Thyme & Perigord Black Truffle with Petite Salad,

Peach Chutney   16

Assiette of Homemade Pâté, Rillette & Dried Sausage, Barlett Pear &

Huckleberry Compote, Duo of Mustards  10

Home Smoked Norwegian Salmon with Traditional Garnish 11
American Sturgeon Caviar with Crème Fraiche & Whole Wheat Blinis  48
Herb Braised Boneless Beef Shortribs, Garlicky Thyme & Yukon Golden Potato Purée, Natural Jus  9.50
Peeky Toe Crab & Maine Lobster Galette, on "Creamed Leeks", Red Pepper Aioli  12

Seared Canadian Foie Gras, Homemade Herb Brioche,Autumn Apple & Dried Fruit Compote, Port Wine Reduction  16
Trilogy of Mushroom Ravioli: Shitake, Portobello & Crimini with Crispy Bacon, Sun Dried Tomatoes & Pecorino Cheese, Gorgonzola Essence  8

Oven Roasted Baby Pumpkin with Seared Sea Scallop & Rock Shrimp Risotto,

Lobster Tarragon Sauce  11.50
Autumn Butternut Squash Soup 6
Lobster Bisque 8
Velouté of Wild Mushroom & Thyme 6
Watercress and Field Greens with Toasted Goat Cheese, Bacon, Poached Pear, Red Grape Tomatoes, Raspberry Vinaigrette 9
Asian Mesclun Greens, Candied Walnuts, Dried Cranberries, Crumbled Gorgonzola, Aged Balsamic Vinaigrette 8.50
Caesar Salad with Parmesan/Thyme Crisp 6.50

Mixed Seasonal Greens with Honeyed Vinaigrette 6.50

"Duo Beet Salad": Pickled Golden & Red Beets, Haricot Vert, Slow Roasted Shallots,

Crumbled Laura Chenel Goat Cheese, and Mache "Lamb's Lettuce" 6.50

 
 
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