Appetizers
Scallop Vol au Vent
$17.00
Puff pastry, scallops, crab, uni beurre blanc, sweet potato.
Chilean Sea Bass
$28.00
Saffron court-bouillon, fennel salad, Thai basil, golden Osetra caviar.
Garbure au Poulet
$13.00
Braised chicken, Swiss chard, root vegetables, navy beans, carrots, herb whipped cream.
Duck Chou Farci
16.00
Cabbage stuffed with duck, chestnuts and black truffle, creamy polenta, duck jus.
$Entrees
Sea Bream en Papillote
$33.00
Wheat berries, acorn squash, baby bok choy, lemon beurre blanc with hackleback caviar.
Swiss Chard Raviolis
$26.00
Sweet garlic emulsion, escargot, pioppini mushrooms, lemon bread crumbs.
Duo of Beef
$40.00
5 oz. Wagyu New York strip, braised short rib, rutabaga, broccoli rabe, crushed potato, sauce bordelaise.
Veal Escalope
$33.00
Veal tenderloin, wild mushroom fricassee, crispy sweetbreads, rye berries, truffle ivory sauce.
Trio of Duck
$48.00
Red wine marinated roasted duck breast, foie gras, braised duck leg and mushroom duxelle ravioli over wild rice, wild mushrooms and butternut squash, duck jus.
Bouillabaisse de Moules
27.00
PEI mussels, monkfish, Louisiana grilled prawn, potatoes, leeks, fennel, pearl couscous, lobster saffron sauce.
$Dessert
Creme Brulee
$9.00
Vanilla custard, caramelized sugar.
Chocolate Gateau
$9.00
Dark chocolate mousse, sponge cake, brown butter hazelnuts, salted caramel.
Warm Apple Tart
$10.00
Vanilla sucree, apple compote, baked almond cream.
1-900 Ice Cream
$7.00
Weekly ice cream flavors.
Cheese Plate
$16.00
3 cheeses, accompanied with accoutrements.
French Press Bean2Bean Coffee
Menu for June BYOB is provided by findrestaurantmenu.com
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