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appetizers

Soupe Du Jour				8
Onion Soup Gratinee				9
Wild Mushroom Ravioli with sage and truffle broth				9
Portuguese Sardines with baby arugula, lemon and olive oil				9
Escargots with young garlic in parmesan tuile				8
Warm Goat Cheese Tartelette with pencil asparagus				8.50
Duck Confit with frisee salad and balsamic vinaigrette				9
Roasted Red Beets and Green Apple Salad with pumpkin seed vinaigrette				8.50
Pate de Foie Gras de canard with caramelized apple puree				9
Maine Crab Cake with aioli and seasonal mixed greens				10
Phyllo Crusted Florida Shrimp with cannelini beans and rosemary				9
Mixed Baby Greens and Garden Vegetable Salad with mustard dressing				8

entrees

Seafood Pot-au-fev assorted fish and shellfish with fenugreek and lotus roots				22
Skatewings boneless with julienne of zucchini, red onions and portobello				17
Salmon with israeli couscous, baby bok choy and ocean - herbal broth				18
Monkfish fricassee with wild mushrooms, haricots verts, pearl onions and orzo				19
Diver Sea Scallops pan seared with spinach, purple potato and saffron				22
Chicken maplecrest free range with chive pommes puree, shiitake and truffle oil				18
Duck breast and sausage with vichy carrots and orange sauce				21
Escalope of Veal with shiitake, asparagus, fingerlings and butter - lemon sauce				22
Short Ribs braised in red wine sauce with root vegetables				20
Hanger Steak roasted with shallots and yukon gold potato cubes				18
Sirloin Steak with pommes frites and pepper sauce				22
Lamb Shank potato wrapped with flageolets, tomato confit and rosemary sauce				20
Vegetarian seasonal vegetables with cheese - potato cake and port wine reduction				16

side dishes

Coconut Infused Spinach				4.50
Chive Pommes Puree				4.50
Ratatouille				4.50
Pommes Frites				4.50
Haricots Verts with shallots				4.50
Yukon Gold Potato Cubes				4.50

early prix fixe menu

choice of appetizer
Soupe Du Jour
Mesclun Salad with mustard dressing
Escargots with young garlic in parmesan tuile
Roasted Red Beet Salad and Pumpkin Seed Vinaigrette
Portuguese Sardines with baby arugula, lemon and olive oil
choice of entree
Salmon with israeli couscous, baby bok choy and ocean herbal broth
Skatewings boneless with julienne of zucchini, portobello and red onions
Chicken Breast with swiss cheese and ratatouille
Roast Leg of Lamb with flageolets beans and tomato confit
Hanger Steak with roasted potato cubes, shallots and red wine sauce
Seasonal Vegetables with cheese-potato cake and port wine reduction
choice of dessert
Sorbet with seasonal fruit
Chocolate Terrine with mixed berry coulis
Crème Caramel with madeleine cookie
Orange and Lemon Tart with strawberry sauce
Floating Island with crème anglaise

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