Baby spinach, warm bucheron goat cheese, pear vinaigrette, rosemary honey.

Manzano tomato soup, basil pesto coulis.

Traditional butter lettuce, dijon mustard red wine vinaigrette, crumbled boiled eggs, garlic croutons, chives, and bacon.

Burgundy snails baked in butter, garlic, parsley.

Maine lobster tail risotto, flambéed vermouth, baby spinach.

Pan-seared sliced foie gras, roasted pears, five-spice bread, black currant port wine réduction.

Pan-seared scallops, carrot ginger puree, champagne sauce.

Imported artisanal cheeses, honey comb, fig chutney, toasted assorted nuts.

4 oz maine lobster tail served in a bisque, saffron croutons.

French onion soup gratinée, gruyère cheese, thyme.

Served cold. Cured foie gras au torchon marinated in sauternes, buttery brioche, quince chutney.

Spring mix greens, special mistral blueberry balsamic dressing, roasted pine nuts.

Seasonal greens, grapefruit, avocado, red grapes, cherry tomatoes, hearts of palm, champagne dressing.

Grilled chicken, buffalo mozzarella, romano tomatoes, basil pesto, olive oil drizzle, pressed on house-made panini bread.

Grand-mother Pierrette handmade ravioli filled with spinach, mushrooms, garlic, extra virgin olive oil, served with olive oil fresh tomato coulis, arugula fricassee, aged Parmesan cheese.

Broiled Atlantic salmon steak, champagne sauce, creamy jasmine rice, wilted spinach.

Slowly braised center cut veal osso bucco in madeira, aged Parmesan risotto, mushroom fricassee.

Filet of red snapper en papillote, piperade espelette, tapenade saffron potatoes.

Seared beef tenderloin, bordelaise sauce, fingerling mashed potatoes, mushroom fricassee.

Butter black pepper crust dry-aged 12 oz ribeye au jus, hand-cut french fries, garlic green beans.

Oven-baked Chilean sea bass, creamy jasmine rice, cilantro broth.

Hand-made tagliatelle pasta, Maine lobster, tossed in Newburg sauce.

Roasted farm raised rack of lamb, thyme au jus, Parmesan risotto, garlic green beans.

Duck leg confit, roasted moulard breast, gastrique sauce, fingerling mashed potatoes, mushroom fricassee.

Roasted farm-raised chicken breast, thyme au jus, french fries, sauteed asparagus.

Burgundy snails baked in butter, garlic, parsley.

Wild mushroom cappuccino, hazelnut creme montee.

Traditional butter lettuce, dijon mustard red wine vinaigrette, crumbled boiled eggs, garlic croutons, chives and bacon.

Grand-mother Pierrette handmade ravioli served with olive oil fresh tomato coulis, aged Parmesan cheese.

Baby spinach, warm bucheron goat cheese, pear vinaigrette, rosemary honey.

Manzano tomato soup, basil pesto coulis.

Cured foie gras au torchon marinated in sauternes, buttery brioche, quince chutney. Served cold.

Pan-seared sliced foie gras, roasted pears, five-spice bread, black currant port wine reduction.

Pan-seared scallops, carrot ginger puree, champagne sauce.

An assortment of imported artisan cheeses, honeycomb, fig chutney, toasted assorted nuts.

Spring mix greens, special mistral blueberry balsamic dressing, roasted pine nuts.

Maine lobster tail risotto, flambéed vermouth, baby spinach.

French onion soup gratinée, gruyère cheese, thyme.

4 oz maine lobster tail served in a bisque, saffron croutons.

Butter black pepper crust dry-aged 12 oz ribeye au jus, hand-cut french fries, garlic green beans.

Seared center-cut beef tenderloin, bordelaise sauce, fingerling mashed potatoes, mushroom fricassee.

Duck leg confit, roasted moulard breast, gastrique sauce, fingerling mashed potatoes, mushroom fricassee.

Roasted farm raised rack of lamb, thyme au jus, Parmesan risotto, garlic green beans.

Slowly braised center cut veal osso bucco in madeira, aged Parmesan risotto, mushroom fricassee.

Broiled Atlantic salmon steak, wilted spinach, creamy jasmine rice, champagne sauce.

Filet of red snapper en papillote, piperade espelette, tapenade saffron potatoes.

Oven-baked Chilean sea bass, creamy jasmine rice, fresh cilantro broth.

Hand-made tagliatelle pasta, Maine lobster, tossed in Newburg sauce.

Roasted farm-raised chicken breast, thyme au jus, french fries, sauteed asparagus.

Burgundy snails baked in butter, garlic, parsley.

An assortment of imported artisan cheeses, honeycomb, fig chutney, toasted hazelnuts, niçoise black olive ficelle bread.

Mayonnaise, ketchup, tartar sauce.

Organic baby beets, bucheron goat cheese, basil pesto, homemade croutons, pear vinaigrette.

Velvet tomato soup, basil pesto coulis.

Valrhona chocolate walnuts brownie served warm, baileys ice cream, vanilla whipped cream.

Grand Marnier soufflé, vanilla whipped cream.

Caramelized cassonade sugar, vanilla custard.

Fresh seasonal sorbets.

Homemade ice cream served with macaron varieties.

Salted caramel tart tatin, vanilla whipped cream.

Valrhona dark chocolate fondant, crème anglaise, vanilla bean ice cream.