Restaurant Week Menu

RESTAURANT WEEK $39
WINTER 2017
Les Petits Plats
Salmon Tartare, Cucumber, Soy, Sherry Vinegar, Dill, Caviar
Lobster Bisque with Tarragon
Salade Maison, Goat Cheese, Pine Nuts, Confit Tomatoes, Fines Herbs
Warm Veloute of Jerusalem Artichoke, Pear and Roquefort Croquettes
Melted Leek and Apple in Vinaigrette, Parsnip, Hazelnuts, Celery
Gnocchi, Blue d’Auvergne Fondue, Pecans, Raisin Coulis
Braised Beef Ravioli, Fond du Braisage, Paprika, Crème Fraiche
Les Plats Principeaux
Truffle Crusted Arctic Char, Root Vegetables, Spinach, Buerre Blanc*
Le Surf & Turf: Butter Poached Lobster and Pan Roasted Beef,
Truffled Potato Purée, Creamed Leeks, Bordelaise*
Roast Pork Chop, Braised Red Cabbage, Crispy Spaetzle, Poached Pear, Ginger-Orange Gastrique
Slow Roasted Meadow’s Pride Lamb, Melange of Beans, Carrots, Gremolata
Vol au Vent of Mushrooms with Vegetable Medley, Madeira Jus
Plats Sucrés
Chocolate Cake
Lemon Chiboust, Almond Sponge, Honey Mousse, Roasted Marshmallow
Vanilla Crème Brûlée
Petit Fours du Jour
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~Menu subject to slight changes based on the freshest ingredients available~
*The consumption of raw or lightly cooked meats & eggs could increase your risk of foodborne illness
We kindly request that no substitutions or changes be made to the menu