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 $59.00

Hors d'oeuvre

Couronne des fruits de la mer
Chilled lobster with mango, prawn, and endive, gravlax, salmon tartare, seafood mousse

Salade 'Petite Ferme'
Crisp duck confit, fowl giblets, frisee with walnuts, apple, celery root, cracklings, raspberry vinaigrette

Caviar Malossol
Fresh American Sturgeon caviar Extra 20--

Caille farce au riz sauvage
Roasted quail stuffed with wild rice and prosciutto, berry glaze

Ris de veau aigre doux
Medallions of calf's sweetbreads crisped in panko, caponata, sweet and sour sauce

Escargots en cassolette
Escargots in a ragout of woodland mushrooms, topped with garlic butter

Gnocchi 'Parisienne' et la ratatouille
Egg and flour dumplings on spinach with ratatouille, gratinated

Escalope de foie gras de canard
Fresh duck foie gras saute, fig and rhubarb compote, balsamic vinegar

Soupe de carottes
Puree of carrots with pear and ginger

Billi Bi en cappucino
Cream of mussel soup with saffron

Consomme Chasseur
Consomme of wild mushroom

Les Plats

Gigot de lotte aux morilles
Monkfish braised with morels and Pinot Noir, green lentils du Puy

Saumon de l'Ecosse
Scottish salmon organically raised, crushed peppercorns, fondue of Belgian endives, vert jus butter

Sole de la Manche à la meunière *
Whole Dover Sole saute, lemon butter Extra 8--

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

Filet de boeuf au flan de moelle
Filet Mignon, marrow flan, Bearnaise & Bordelaise sauces

Medallions de veau, chair de crabe
Veal medallions saute, crabmeat, asparagus & cream, mushrooms, Madeira Sauce

Caneton rôti
Ebony roasted duckling, slices of pear with Szechuan peppercorns, wild rice, blackberry sauce

Contre filet de bison
Bison N.Y. strip steak with green peppercorns in cream with Cognac

Mignonettes de chevreuil
Venison loin medallions saute, seasonal fruit, exotic mushrooms, black current sauce

Desserts

Tarte Tatin
Caramelized apples on puff pastry tart, cinnamon-tea ice cream

Chocolate Marquise
Dark chocolate mousse on hazelnuts dacquoise

Chocolate Torte
Chocolate torte with cherries and marzipan

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

Poached Pear
Prepared with honey, white wine and saffron, served with Stilton cheese

Croissant Breadpudding
Served with pecan topping and whipped cream

Cheese Plate
Assorted cheeses

Soufflées
Raspberry or Grand Marnier Soufflée

Vacherin
Meringue with berried, ice creams, and creme Chautilly