Provençal Fish Soup Served with Rouille, Parmesan Cheese and Croûtons.
14.00
Crab and Lobster Bisque
Dungeness Crab and Lobster Bisque served with Rouille and Croûtons, Lightly Creamed.
18.00
Roasted Bartlett Pear
Roasted Bartlett Pear with Melted Gorgonzola, Petite Arugula, Sprinkled with Balsamic and Spiced Wine Reduction.
16.00
Napoléon of Foie Gras
Grappe Verjus Coulis, Black Currant Coulis and Rhubarb Relish.
23.00
Terrine of Foie Gras Homemade Duck Foie Gras Terrine Confit, Marinated with Sherry and Black Pepper, Served with Brioche, Rhubarb Gelee and Pearl.
23.00
Calamari Salad
Santa Barbara Calamari Salad with Roasted Bell Pepper, Spicy Lemon Dressing.
13.00
Duxelles of Mixed Mushroom Raviolis
Duxelle of Wild Mushroom Raviolis, Mushroom Sauce.
15.00
24.00
Steak Tartar
Organic Steak Tartar, Baked Chips
16.00
House Smoked Trout
Marinated & Smoked Trout ”Herring”style and Warm Potato, Baby Frisée Salad.
13.00
House Smoked Salmon
House Apple Wood Smoked Organic Salmon served with Corn Blinis, Sour Cream, Caviar and Condiments.
18.00
Ahi Tuna Tartar
Ahi Tuna Tartar Spiced with Organic Korean Chile Paste and Coconut, served with Crispy Potato Waffles with Sesame Seeds.
20.00
Compressed Papaya Compressed Red Papaya with Brandade of Homemade Salted Cod, Corn Blinis and Cream.
14.00
Warm Lobster Salad
Maine Lobster Salad with Haricots Verts, Roasted Hazelnuts and a Passion Fruit Dressing.
24.00
Belgian Endive Salad Baby Belgian Endive and Hearts of Romaine Salad with Blue Cheeses, Roasted Walnuts, Crispy Potatoes and La Cachette’s White Truffle Oil Dressing.
17.00
Crab and Avocado Salad
Crab and Avocado Salad with Fruit Gelee, Lemon Olive Oil
18.00
Tuna Burger
Tuna Burger with Brioche, Horseradish Sauce.
16.00
Assortment Cheese Plate 4 Cheeses/ 6 Cheeses
Imported Cheeses served with Warm Walnut Bread.
18.00
22.00
20% service charge added for parties of 8 or more
Split charge for appetizer - $4.00 § Split Charge for entrée-$6.00
Corkage $25.00 per bottle, $35.00 per Magnum, $15.00 per half bottle,
ALL CORKAGE LIMITED TO ONE BOTTLE FOR EVERY TWO GUESTS,
Corkage is not allowed for parties of 12 people or more and for Holidays
Chef’s Tasting Menu
Four Course Menu $70 food only, with wine $100 per person
Five Course Menu $85 food only, with wine $125 per person
Six Course Menu $95 food only, with wine $135 per person
App.
Entrée
Bouillabaisse Provencal Bouillabaisse of Fish and Seafood, Shellfish.
25.00
Whitefish North Sea Whitefish with Safron and Mussels, Baby Bruxelle Cabbage.
25.00
Alaskan Black Cod Seared Black Cod and Papaya Relish, Plum Ginger Mango Sauce and Micro Ratatouille.
33.00
Maine Diver Scallops Caramelized Maine Diver Scallops with Orange Spices Sauce served with Celery Root Puree and Chips
33.00
Entrée
Farm White Duck “Two Ways”
Roasted MarinatedDuck Breast and Caramalized Duck Leg with Pumpkin Puree, Quince Honey Cranberry Sauce and Baked Crispy Potato.
38.00
Lamb Shank Braised Colorado Lamb Shank, with Couscous Grains, Apricots, Spices and Chutney of Onions.
Veal Sweetbreads
Sauteed Veal Sweetbreads with a Morel Port Sauce, Lightly Creamed and Provençal Beef Daube Raviolis.
38.00
Venison Chop
Roasted Venison Chop, Compressed Pear Parsnip Purée, Wild Mushrooms and a Cabernet Game Sauce with a Hint Of Chocolate.
38.00
Hanger Steak
Hanger Steak with Fries Garlic Butter and Peppercorn Jus.
25.00
Cassoulet
Duck and Lamb Cassoulet with Organic Cranberry Beans.
26.00
New York Steak Grilled Natural Black Angus New York Steak topped with Melted Mixed Blue and Goat Cheeses in a Crushed Five Pepper Brandy Sauce with Steak Fries.
39.00
Baby Rack of Lamb
Whole Roasted Farm Rack of Lamb, Dijon Mustard Horseradish Crust, Ginger Thyme Jus, Provencal Vegetable Tower and Licorice Panisses.
