Dinner Menu

(Menu is available à la carte or as a five course prix fixe dinner. Menu may be slightly different in restaurant.)

Prix Fixe $58.00

Hors d'oeuvre

Salade composée
Pear poached with honey and saffron, Stilton, Bibb lettuce and young greens, Belgian endives, coconut vinaigrette and toasted hazelnuts 9-

Salade 'Petite Ferme'
Warm duck confit and fowl giblets, walnuts, apple, celery root and frisée, raspberry vinaigrette 11-

Couronne des fruits de mer
Chilled lobster with mango and citrus dressing, prawn and endive, gravlax, salmon tartare, seafood mousse with caviar 15-

Gravlax
Scandinavian style cured salmon, cucumber sorbet, fennel pollen, sweet mustard and buttered Danish black bread 13-

Caviar Malossol
Fresh American Sturgeon Caviar, garnish and blinis 27-

Escargots
Escargots in mushroom ragout, garlic butter 9-

Saint-Jacques
Seared sea scallops, sesame-seaweed salad, oyster sauce vinaigrette, lemongrass 11-

Gnocchi
Egg and flour dumplings on spinach with ratatouille, gratinated 9-

Caille farcie
Roast quail stuffed with wild rice and prosciutto, tamarind-berry glaze 13-

Foie Gras
Duck foie gras sauté, rhubarb and fig compote, balsamic reduction 17-

Moules
Mussels prepared four ways 13-

Ris de Veau
Crisp calf's sweetbreads, braised Belgian endive, maiitake, green peppercorn sauce 13-

Potage
Cream soup of white asparagus, crisp capers 9-

Potage
Consomme of wild mushrooms 'Celestine' 7-

Potage
Billi Bi-Cream of mussels with saffron 9-

Les Plats

Lotte
Monkfish sauté with tarragon topped with Sturgeon caviar, salsify and hen of the woods, vert just emulsion 28-

Saumon et le ragout de homard
Salmon sauté on ragout of lobster & vegetables in herb sauce, roasted corn flan 24-

Sole de la Manche à la meunière *
Whole Dover Sole sauté, lemon butter, haricots verts, Dauphine potatoes (extra 8-) 38-

Cabillaud du Pacifique
Black Cod dusted with cumin, roasted, eggplant and tomatoes with capers, ravioli 'Provençale' 26-

Saint Jacques
Sea scallops poached in white wine with mushrooms, tomatoes, toasted almonds and cream, in puff pastry shell 24-

Carré d'agneau
Roasted rack of lamb in herb crust, curried onion marmalade, couscous 29-

Filet de boeuf
Filet Mignon, marrow flan, Béarnaise and Bordelaise sauces, Yukon gold gratin 29-

Mignon de veau
Veal tenderloin medallions, crab meat, asparagus and cream, black trumpets and truffled Madeira sauce 29-

Caneton rôi
Ebony roasted duckling, peaches with Szechuan peppercorns, blackberry sauce, wild rice 28-

Rognons de veau
Veal kidneys wrapped in pancetta, roasted shallot sauce, haricots verts and salsify 24-

Venaison
Venison loin medallions, sauté with apples, black currant sauce and mushrooms 29-

Desserts

Fresh Berries
Fresh berries, with Sabayon sauce 7.5-

Chocolate Marquise
Callebaut dark chocolate mousse on hazelnut meringue, raspberry caramel sauce 7.5-

Chocolate Torte
Chocolate torte with cherries and marzipan 8.5-

Molten Chocolate Cake
Warm molten chocolate cake served with passion fruit ice cream 9.5-

Croissant Bread Pudding
Croissant bread pudding with pecan topping 7.5-

Lemon Tart
Lemon tart with Lemoncello mascerated fruit 7.5-

Cheese Plate
Assorted cheeses 12-

Soufflées
Raspberry or Grand Marnier Soufflée 11-