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THANKSGIVING MENU $51

                  AND

A la Carte Dinner Menu available

11 am - 2 pm & 5:30 - 9 pm

Thursday November 28

 


Check out our menu here.

  • Dinner Menu

    Each complimentary bread basket features our signature butter with handmade bread made fresh daily

    Starters

    Escargots de Bourgogne / Snails
    • - 13 -

    Burgundy Snails Baked in Butter, Garlic, Parsley

    Cappuccino de Champignons Sauvages / Wild Mushroom Soup
    • -8-

    Wild Mushroom Cappuccino, Hazelnut Creme Montee

    Laitue / Butter Lettuce
    • - 12 -

    Traditional Butter Lettuce, Dijon Mustard Red Wine Vinaigrette, Crumbled Boiled Eggs, Garlic Croutons, Chives and Bacon

    Ravioli de Meme / Grand-Mother Pierrette Handmade Ravioli
    • - 25 -

    Grand-Mother Pierrette Handmade Ravioli, served with Olive Oil Fresh Tomato Coulis, Aged Parmesan Cheese

    Salade de Bucheron / Goat Cheese Salad
    • - 14 -

    Baby Spinach, Warm Bucheron Goat Cheese, Pear Vinaigrette, Rosemary Honey

    Veloute de Tomates / Tomato Soup
    • - 8 -

    Manzano Tomato Soup, Basil Pesto Coulis

    Appetizers

    Foie Gras au Torchon / Foie Gras
    • - 20 -

    Cured Foie Gras au Torchon Marinated in Sauternes, Butter Brioche, Quince Chutney (served cold)

    Foie Gras Poele aux Poires / Seared Hudson Valley Foie Gras
    • - 22 -

    Pan-Seared Sliced Foie Gras, Roasted Pears, Five Spice Bread, Black Currant Port Wine Reduction

    Saint-Jacques / Scallops
    • - 17 -

    Pan-Seared Scallops, Carrot Ginger Puree, Champagne Sauce

    Fromages Affines / Cheese Platter
    • - 18 -

    Assortment of Imported Artisan Cheeses, Honey Comb, Fig Chutney, Toasted Assorted Nuts

    Mesclun aux Myrtilles / Mistral Salad
    • - 11 -

    Spring Mix Greens, Special Mistral Blueberry Balsamic Dressing, Roasted Pine Nuts

    Risotto de Homard / Lobster Risotto
    • - 23 -

    Maine Lobster Tail Risotto, Flambéed Vermouth, Baby Spinach

    Gratinee a l'Oignon / Onion Soup
    • - 9 -

    French Onion Soup Gratinée, Gruyère Cheese, Thyme

    Bisque de Homard / Lobster Bisque
    • - 25 -

    Four Ounce Maine Lobster Tail Served in a Bisque, Saffron Croutons

    Entrées 

    Entrecote au Jus / Ribeye
    • - 43 -

    Butter Black Pepper Crust Dry-Aged 12 Oz Ribeye au Jus, Hand-Cut French Fries, Garlic Green Beans

    Filet Mignon / Beef Tenderloin
    • - 40  -
    ADD 4 oz Lobster Tail  OR  3 oz Seared Foie Gras - 15 -

    Seared Center Cut Beef Tenderloin, Bordelaise Sauce, Fingerling Mashed Potatoes, Mushroom Fricassee

    Le Canard Confit / Duck Duo
    • - 29 -

    Duck Leg Confit, Roasted Moulard Breast, Gastrique Sauce, Fingerling Mashed Potatoes, Mushroom Fricassee

    Carre d'Agneau / Rack of Lamb
    • - 42 -

    Roasted Farm Raised Rack of Lamb, Thyme au Jus, Parmesan Risotto, Garlic Green Beans

    Jarret de Veau / Veal Osso Bucco
    • - 48 -

    Slowly Braised Center Cut Veal Osso Bucco in Madeira, Aged Parmesan Risotto, Mushroom Fricassee

    Filet de Saumon / Salmon Steak
    • - 29 -

    Broiled Atlantic Salmon Steak, Wilted Spinach, Creamy Jasmine Rice, Champagne Sauce

    Filet de Vivaneau en Papillotte / Red Snapper
    • - 33 -

    Filet of Red Snapper en Papillote, Piperade Espelette, Tapenade Saffron Potatoes

    Loup de Mer / Chilean Sea Bass
    • - 39 -

    Oven-Baked Chilean Sea Bass, Creamy Jasmine Rice, Fresh Cilantro Broth

    Pates au Homard / Lobster Pasta
    • - 34 -

    Hand-Made Tagliatelle Pasta, Maine Lobster, Tossed in Newburg Sauce

    Poulet Fermier Roti / Farm-raised Chicken Breast
    • -28-

    Roasted Farm-Raised Chicken Breast, Thyme au Jus, French Fries, Sauteed Asparagus

     

     

    *20 percent gratuity will be added to parties of five or more

    Executive Chef David Denis


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