French onion soup.

Wild mushroom soup and spring mix and arugula salad.

Pu pastry stu ed with snails with a garlic butter demi-glace cream sauce.

Grilled chicken, pesto, tomatoes, roasted bell peppers, mozzarella, and spring mix on a French roll.

Ham, cheese gratinee, bechamel sauce on white bread.

Sauteed and breaded oysters, spinach, pancetta and aioli on a French roll.

Black and white sesame seed crusted seared ahi tuna, tomatoes, avocado, spring mix, wasabi mayonnaise and balsamic reduction on a French roll.

Angus beef, Roquefort cheese, poached pear, spring mix and tomatoes on a brioche bun.

Angus beef, trues, port wine reduction, spring mix and tomatoes on a brioche bun.

Endive salad with Roquefort, caramelized walnuts, and pears with a champagne vinaigrette.

Organic tricolor beets, Roquefort cheese, and raspberries on a bed of spring mix and arugula salad with a honey tarragon vinaigrette.

Sesame seed crusted seared ahi tuna, green beans, potatoes, tomatoes, olives, hard-boiled egg on spring mix and arugula with a honey tarragon vinaigrette.

Duck confit and poached pear on a bed of spring mix and arugula salad with a honey tarragon vinaigrette.

Dry-aged ribeye served with a cabernet wine and shallots reduction.

Mussels in white wine sauce or mussels in Cajun cream sauce.

Pan seared center-cut filet mignon served with port wine and truffle.

Grilled king salmon with tomatoes, garlic, parsley, and butter sauce.

Thin sliced center-cut beef filet with capers, chives, shallots, Parmesan and truffle oil.