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Served over warm apple compote with toasts
Silky Smoked salmon, white onion, Celeriac remoulade, capers, and crème fraiche
New Zealand Green Lip Mussels in Tomato sauce with Parmesan cheese
Drizzled with extra virgin olive oil and aged Balsamic vinegar
Chilled slice of Foie Gras terrine with toasts, cornichons, and Armagnac soaked black mission figs
Snails raised in Burgundy are out of the shell with garlic butter
Mixed lettuces topped with julienne carrots and diced tomato dressed with Dijon vinaigrette
Salad Maison with apples, blue cheese, and walnuts
Salad Maison with warm Goat cheese, French Beans and olives
Mixed Lettuces topped with Hearts of Palm, sliced tomato, olives and French Beans
Chilled Balsamic roasted Beets and Jumbo Asparagus spears drizzled with beet cream sauce
Romaine lettuce tossed with garlicky Caesar dressing, croutons and Parmesan
True Dover Sole with Lemon Butter Sauce
Cracked Black Peppercorn crusted Filet with Sautéed potatoes, French beans and Bourbon Pepper Demi Glace
Veal Chop with Mushroom Lemon Cream Sauce
Roasted Rack of Lamb with French Beans, Ratatouille and Sautéed Potatoes
Shrimp, Scallops and Sole over Saffron Rice
Confit of Duck Leg with sautéed mushrooms and potatoes
Roasted duck on the bone, over ratatouille with Sautéed potatoes and classic orange sauce
Florida Grouper over ratatouille with Artichokes, Crab and Caper lemon butter sauce
Sautéed Veal Sweetbreads with Browned Butter and Capers
Braised Lamb in Tomato Sauce with Jasmine rice
Broiled Scotish Salmon with mashed potatoes, asparagus and cream sauce with Mussels
Grilled Pork Loin with mashed potatoes and mustard sauce
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