Served with toasted pain de Campagne.

Served with spiced pecans, dried cranberries, crumbled goat cheese, and sherry vinegar dressing.

Steamed with garlic butter and white wine sauce.

Please contact the merchant for today's soup selection.

Filled with seafood in lobster sauce.

Served with haricots verts, tomato, potato, hard-boiled egg, and herb sauce.

Served with a green mixed salad.

Served with sweet potato fries.

Blackened cajun style.

Pecan crusted filet of rainbow trout with jasmine rice and dijon mustard sauce.

Served over herb roasted vegetables with basil sauce.

Penne pasta tossed with olive oil, garlic, sun-dried tomato, kalamata olives, mushrooms, and arugula.

Monkfish, shrimps, bay scallops and lobster sauce.

Served with caramelized onion and a sherry vinegar sauce.

Served with capers and lemon butter.

Sautéed, tossed in a peppercorn sauce, served with vegetables.

Smoked duckling breast with frisee, walnuts, black mission figs, and sherry vinegar dressing.

A warm herb crepe filled with lobster and sweetbreads and topped with an escalope of Hudson Valley foie gras.

Terrine of chicken liver mousse with port and black truffle served with fig jam and toasted brioche.

A trio of salmon house-smoked, tartare and petite terrine served with toast points.

Pan-seared jumbo sea scallop served in a puff pastry shell with sautéed spinach, oyster mushrooms, and chive beurre blanc.

Cassolette of snails and wild mushrooms provençale.

Wild mushroom ravioli with asparagus cream sauce, sun-dried tomatoes, Reggiano parmesan, and truffle oil.

Prince Edward Island mussels steamed in garlic butter and white wine sauce served with straw potatoes.

Cream of lobster bisque garnished with shrimp and corn.

French onion soup gratinéed with swiss Emmenthal cheese.

Soup of the day. Please contact the merchant for today's soup selection.

Salad of mesclun greens with dried cranberries, spiced pecans, crumbled goat cheese, and sherry vinegar dressing. Sherry vinegar dressing.

Caesar salad with homemade dressing, croutons, and parmesan cheese.

Salad of Belgian endives with apples, walnuts, and Roquefort.

Pan-seared Icelandic cod served over mashed potatoes and topped with a vinaigrette niçoise olive, tomato, capers and thyme.

Prince Edward Island mussels steamed in garlic butter and white wine sauce served with french fries.

Fricassée of lobster, shrimp and scallops in a coconut curry sauce with jasmine rice and cilantro.

Short smoked and grilled filet of Norwegian salmon served over spiced vegetable couscous with Pommery mustard sauce.

Trout almandine.

For two. roast filet of beef, with béarnaise sauce and assorted vegetables.

Filet mignon au Poivre served with parmesan-truffle fries.

Dijon and herb-crusted rack of lamb served with potato and goat cheese gratin and arugula-walnut pesto.

Roasted breast of free-range chicken with wild rice medley, spring vegetables, and black truffle cream sauce.

Pan-roasted veal chop “forestiere” fingerling potatoes, wild mushrooms, port wine sauce.

Wild mushroom, artichoke and spinach open ravioli with a mushroom-truffle jus.

Sautéed calf liver with caramelized onions, applewood smoked bacon and mashed potatoes.

Calf’s sweetbread sautéed crispy with a lemon capers sauce.

Served with dried fruits, selection of three. Please contact the merchant for dried fruit selection.

A warm apple and almond tart served with vanilla ice cream.

A quartet of homemade sorbets served in a crispy cookie shell.

Chocolate and Grand Marnier mousse cake.

Honey and bourbon vanilla crème brulée.

A frozen dessert with candied fruits, raisins, praline, grand Marnier and Myers rum.

Mixed berries served with raspberry sorbet, raspberry sauce, and sabayon.

Your choice of Grand Marnier, amaretto, chocolate or praline. Toasted hazelnut.