lunch menu

small plates
&Quot;toast Points and yummies" cured meats, pates, smoked fish, cheese				18
Shrimp and Chorizo with green garlic sauce over french baguette				13
Vidalia Onion Soup with tomato, jambon and mini gruyere sandwiches				11
Scallops with porcini mushroom and foie gras butter				14
Fresh Ricotta Cheese Gnocchi with gorgonzola cream				11
Pan Roasted Chicken Liver Crostini with onion sherry braise				11
Baked Escargot with garlic and herbs				13
salads $11
Baby Lettuce with beets, goat cheese, pistachios, and rum soaked raisins
Classic Caesar Salad with salt cured anchovies, croutons and parmesan reggiano
Spinach Salad with bacon, orange segments, feta cheese and red wine vinaigrette
Chopped Salad of Avocado tomatoes, roasted red peppers, radish, walnuts, mache, tarragon french dressing
Chef's Daily Market Salad
main plates
Harissa Crusted Free Range Chicken couscous, mango chutney, cucumbers				23
Pappardelle Pasta with duck confit, caramelized onions, mushrooms in a veal demi glaze				21
Roasted Atlantic Codfish with tomato thyme sauce, baked eggplant, escarole salsa verde				24
Grilled Catch of the Day served with jasmine rice, vegetables and your choice of sauce, sauce choices, spicy ginger, lemon and olive oil, cucumber yogurt mint sauce				25
Pan Roasted Berkshire Farms Pork Chop with gremolata oil, green lentils and herbed risotto				24
Poached Salmon with artichokes, asparagus, roasted tomato and herbed crab beurre blanc				24
Grilled Strip Steak potato puree, creamed spinach and mushroom gravy, and gorgonzola butter				26
Triomphe Burger in a Mustard Red Wine Sauce with mashed potatoes				15
Burger Condiments cheddar, gorgonzola, gruyere, mushrooms or bacon				each 2
Omelet Du Jour				15
sides $6
Asparagus with lemon oil
Truffled Yukon Gold Potato Puree
Crimini Mushrooms with parmesan broth
Sauteed Spinach with garlic and extra virgin olive oil
Creamed Spinach

dinner menu

Chefs Six Course Tasting Menu $75 With Wine Pairings $95, Tasting Menu Not Available For Pre-theater Reservations

small plates
&Quot;toast Points and yummies" cured meats, pates, smoked fish, cheese				18
Shrimp and Chorizo with green garlic sauce over french baguette				13
Vidalia Onion Soup with tomato, jambon and mini gruyere sandwiches				11
Scallops with porcini mushroom and foie gras butter				14
Fresh Ricotta Cheese Gnocchi with gorgonzola cream				11
Pan Roasted Chicken Liver Crostini with onion sherry braise				11
Baked Escargot with garlic and herbs				13
salads $11
Baby Lettuce with beets, goat cheese, pistachios, and rum soaked raisins
Classic Caesar Salad with salt cured anchovies, croutons and parmesan reggiano
Spinach Salad with bacon, orange segments, feta cheese and red wine vinaigrette
Chopped Salad of Avocado tomatoes, roasted red peppers, radish, walnuts, mache, tarragon french dressing
Chef's Daily Market Salad
main plates
Mustard Crusted Salmon with ginger butter leek puree, haricot vert and baby beets				29
Sea Bass baked with wine, onions, tomato and herbs with whipped yukon potatoes				30
Hot and Spicy red curry seafood stew served over basmati rice				30
Roasted Free Range Chicken creamy tarragon sauce, bread dumplings, cranberry compote, spinach				27
Pepper Crusted Denver Red Venison sweet potato puree, candied walnuts, brussel sprouts, maple glaze				35
Seared Coriander Crusted Australian Lamb Rack with foie gras stuffed prunes, spinach and port wine				33
Braised Veal Short Ribs with crimini mushrooms, farina and spinach and red currant preserves				32
Filet Mignon with mushroom sauce, turnip puree, escarole and king crab meat				36
sides $6
Pan Roasted Brussel Sprouts
Truffled Yukon Gold Potato Puree
Crimini Mushrooms with parmesan broth
Sauteed Spinach with garlic and extra virgin olive oil
Baby Beets with ginger and cream
Mashed Sweet Potatoes and Cranberry