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House made duck liver pate with toast points and garnish
Roasted mussels with yellow curry, coriander & Thai basil
Fresh mozzarella, basil, extra virgin olive oil & balsamic syrup
Green herb butter garlic, Gorgonzola & charred bread
Roasted mussels with red tomato broth, basil & charred bread
Thinly sliced with olive oil, served with capers, onions, shaved Parmesan & mustard
Marinated with olive oil, capers & dill, served with pickled onions & honey mustard
Brushed with sweet soy-sesame vinaigrette, daikon sprouts & wasabi
Thinly sliced Italian ham with olives, red mustard & charred bread
Assorted Spanish & Italian meats with olives & red mustard
Soup Made Fresh Daily
Soy Ginger, Balsamic, Raspberry, Champagne Vinaigrette or Bleu Cheese dressing
A Classic
Forest mushrooms with mixed greens, bleu cheese crumbles & Champagne vinaigrette
Charred Portobello mushrooms, asparagus, spinach, tomatoes & poached Asian pear
Charred breast over Boulder greens with cucumbers, vine ripened tomatoes & egg
Greens with tomatoes, cucumber, avocado & hard-boiled egg, asparagus, potato
On a bed of romaine with tomatoes, cucumber, avocado & hard boiled egg
Prosciutto, capacolla & provolone with lettuce & tomatoes on house bread
Mousse of canard with lettuce, red onion & capers on house bread
Provolone, Swiss cheese & mozzarella with lettuce & tomatoes on a roll
Basil pesto, fresh mozzarella, lettuce & tomato on house bread
Charbroiled with cracked pepper & choice of provolone or Swiss cheese
Roasted salmon, lettuce & tomato on house bread with pesto or spicy mayonnaise
Charbroiled medallions of beef with rich wine sauce
Petite filet of beef sautéed with spicy pepper, brandy & crème fraîche
Charbroiled filet with bourbon demi-glace
Mushroom ragout & shallot confit
Deep sea scallops & creamed leeks
Charbroiled paillard of pork with yellow curry apples, spinach & Thai basil
Sautéed scaloppini of pork with spinach & smoked bacon
Charbroiled with a country egg
Sautéed scaloppini of veal with lemon demi-glace
Scaloppini of veal with Italian ham, fresh herbs & fontina cheese “au gratin”
Charbroiled salmon with English cucumbers, dill & beurre rouge
Tasmanian trout pan roasted with lemon butter, herbs and beurre blanc
White shrimp from Belize roasted with coriander & Asian pear
Seared Ahi with Thai spices, house made pickled ginger & a Mirin truffle juice
Angel Hair Pasta in a Light Spicy Tomato Sauce with Two Cheeses
Chicken & mushrooms sautéed with light alfredo sauce, fresh tomato & basil
With toasted goat cheese & tomato
Roasted mussels with capellini, red tomato broth, basil & charred bread
House made with light alfredo sauce & lobster oil
Prosicutto wrapped shrimp over linguine with cream cheese
Capellini with scallops & shrimp in a spicy tomato sauce with basil
Roasted shrimp with fresh spinach, lemon butter, pine nuts & fresh Roma tomatoes
Double breast of chicken with porcini mushrooms & shallots
Double breast of chicken sautéed with a light brandied pepper sauce
Chicken breast pan fried with shrimp, mustard & shallots
Chicken breast roasted with shallots, marsala & lobster demi-glace sauce
made from french croissants and vanilla custard
roasted apples with brown sugar and butter on puff pastry
brandy marinated cherries with chocolate foam
french custard, `burnt cream' and caramelized topping
bittersweet chocolate 'bag' filled with ice cream, crème anglaise, grand marnier and fresh berries
warm poached pear with grand marnier crème anglaise
with chocolate crème anglaise
individual rich chocolate cake with a 'molten' liquid center
warm berries, grey goose and chocolate foam
tasting plate of exotic cheeses
chocolate foam, crème anglaise and berries
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