First Course
Soupe Du Four
$7.00
seasonnal soup
Noix De and Facques a Fondue De Poireaux
$12.00
Seared scallop with leek fondue and bacon
Salade Froide De Homard au Romarin
$14.00
Chilled lobster salad with tomato and tarragon
Assiette De Fromage Affines a Petite Salade Falle
12.00
Selection of artisan cheese and mixed greens
$Second Course
Tarte Fine De Poire Au Bleu
$9.00
Pear and french blue cheese tart, mixed greens, balsamic vinaigrette, bacon lardons
Crepe Au Brie Affine a Petite Salade
8.00
Warm aged brie wrapped in a crepe, toasted hazelnut and shallot vinaigrette
$Main Course
Homard Roti, Emulsion and Agrumes
$31.00
Oven roasted lobster with herb orzo, grape fruit and wilted arugula
Filet De Boeuf, Bordelaise Au Fruffes
$30.00
Pan roasted filet mignon with truffled whipped potatoes and bordelaise sauce
Carred Agneau Roti 'Provencale'
$31.00
Roasted rack of colorado lamb, creamy rosemary polenta, red pepper and black olives
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