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| Vegetable Brique of Oven Roasted Tomatoes, Shitake Mushrooms, Grilled Asparagus & Spinach with Tomato Ginger Essence |
Home Smoked Salmon with Capers, Onions, Eggs & Homemade Sour Dough Toast Points |
| "Slow Braised" Boneless Beef Short Ribs on Wild Mushroom, Spring Pea & Scallion Risotto with Normandy Boursin Cheese |
| Acorn Squash & Thyme Ravioli on Wilted Spinach, Forestiere Sauce |
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| Wild Mushroom & Thyme Soup |
| Butternut Squash & Thyme Soup |
| Maine Lobster Bisque (+$2) |
| "Classic" Caesar Salad with Parmesan Crisp |
| Mixed Seasonal Greens with Honey Tarragon Vinaigrette |
Asian Field Greens with Dried Cranberries, Candied Walnuts & Aged Balsamic Vinaigrette |
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| Grilled Norwegian Salmon on Wilted Spinach, French Tarragon Beurre Blanc |
| Herb & Potato Crusted Corvina Bass, Angel Hair Pasta, Champagne Chive Sauce |
| Sautéed Golden Tilapia, Angel Hair Pasta, Lemon Caper Sauce |
| Seared Tenderloin of Beef, Sweet Tomato Chutney,Pinot Noir Reduction (+2) |
| Oven Roasted Pork Tenderloin with Wild Mushroom & Sun-Dried Tomato Duxelle, Calvados Infusion |
Sautéed Breast of Chicken with Spinach, Sun-Dried Tomatoes & Brie, Green Peppercorn Sauce |
| (Select Two) |
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| Symphony of Desserts: Bittersweet Chocolate Gateau, Crème Brulée,Raspberry Sorbet |
| Warm Granny Smith & Barlett Pear "Cobbler" with Honey Lavender Ice Cream |
| Crème Brulée Flavored with Tahitian Vanilla |
| Warm Ambrosia with Almond Praline Ice Cream |
| Pomegranate, Raspberry, Chocolate or Grand Marnier Soufflé (+$2) (Select one) |
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Three Courses: Soup or Salad, Entrée, Dessert - $24 Three Courses: Appetizer, Entrée, Dessert - $27 Four Courses: Appetizer, Soup or Salad, Entrée, Dessert - $32 Optional: Canapés are available for $4.50 per person *** All beverages are not included *** *A pre-tax gratuity of 18% or $75 per server (whichever is greater) will be added to your check. |
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| Vegetable Brique of Oven Roasted Tomatoes, Shitake Mushrooms, Grilled Asparagus & Spinach with Tomato Ginger Essence |
Home Smoked Salmon with Capers, Onions, Eggs & Homemade Sour Dough Toast Points |
| Autumn Acorn Squash & Thyme Ravioli, Wilted Spinach, Forestiere Sauce |
| Crispy Beggar´s Purse of Shredded Duck Confit, Shiitake Mushrooms, Leeks, Provençal Brie and Red Onion Marmalade with "Door County" Cherry Reduction |
Maine Lobster & Dungeness Crab Martini with Avocado Coulis, Dill Crème Fraiche & Flying Fish Caviar (+$3) |
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| Wild Mushroom & Thyme Soup |
| Butternut Squash & Pumpkin Soup |
| Maine Lobster Bisque (+$2) |
| "Classic" Caesar Salad with Parmesan Crisp |
Asian Field Greens with Dried Cranberries, Candied Walnuts & Aged Balsamic Vinaigrette |
| (Select One or Two) |
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| Herb & Potato Crusted Corvina Bass, Angel Hair Pasta,Champagne Chive Sauce |
| Grilled Norwegian Salmon on Wilted Spinach, Champagne Tarragon Sauce |
| Grilled Tenderloin of Beef, Sweet Tomato Chutney, Pinot Noir Reduction (+$3) |
Oven Roasted Breast of Chicken with Brie, Spinach & Sun-Dried Tomatoes, Green Peppercorn Sauce |
| Sautéed Cilantro & Peanut Encased Loin of Pork Tenderloin, Madeira Sauce |
| Duo of Muscovy Duck: Breast & Confit, Braised Red Cabbage, Orange Cognac Sauce |
| (Select Two or Three) |
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| Trilogy of Desserts: Bittersweet Chocolate Gateau,Crème Brulée,Raspberry Sorbet |
| Warm Granny Smith & Barlett Pear "Cobbler" with Honey Lavender Ice Cream |
| Crème Brulée Flavored with Tahitian Vanilla |
| Warm Ambrosia with Almond Praline Ice Cream |
| Pomegranate, Raspberry, Chocolate or Grand Marnier Soufflé (+$2) (Select One) |
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Three Courses: $42 |
| Optional: Canapés are available for $5.50 per person. A pre-tax gratuity of 18% or a $100 (whichever is greater) per server will be added to your check |
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847-506-02221015 W Dundee Rd
Arlington Hts, IL 60004
Lunch Hours:
Wed-Thu-Fri-Sat
11:30am-2:30pm
Dinner Hours:
Tue-Thu: 5pm-9:30pm
Fri& Sat: 5pm-10pm
Sun: 5pm-9pm
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