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Velvety smooth bisque with hints of brandy, tomato and saffron
Plum glazed prawns with Asian vegetables in a crispy wonton basket, sesame vinaigrette
Raviolis of lobster with lobster butter, black and gold caviar
French snails in garlic butter with Pernod
Foie gras pate, capers and onion with brioche toast
Vine-ripened tomato "Napoleon" with vegetable couscous, avocado and red wine vinaigrette
Pacific Dungeness crab cakes with a roasted red bell pepper beurre blanc
Half duckling, roasted crisp, boned, sliced, black currant sauce
Full rack of lamb for one, roasted, sliced
Grilled filet mignon, roasted portabellas, truffle madeira sauce
Grilled white veal loin sliced, sherry-creamed mushrooms and roasted shallots in puff pastry, demi-glace
Pan roasted chicken with truffle whipped potatoes, sweet corn and snow peas
Holland Dover sole grilled, boned at table, browned butter, lemon and almonds
Sautéed halibut with chive whipped potatoes, sweet onion sauce, cabernet reduction and infused oil
Broiled Australian lobster tail and grilled prawns with white corn bisque and brioche toast
Spiced, pan-seared ahi tuna (medium rare), pineapple rum sauce
Chef's vegetarian creation
The ultimate grand finale infused with Grand Marnier, accompanied with a light rum sauce
A twist on the classic with a swirl of caramelized apples baked under flaky puff pastry
Chocolate bag filled with a mocha milkshake and topped with a dollop of whipped cream
A silky pot of cool vanilla custard beneath a delicate crust of burnt sugar
A flourless dark chocolate torte with a quenelle of vanilla bean ice cream on a raspberry coulis
Assortment of fresh fruit sorbets
A sampler plate (for two) of four house desserts
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