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Thursday November 28


Check out our menu here.

  • Dinner Menu

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


    • - 13 -

    Burgundy Snails Baked in Butter, Garlic, Parsley

    Tuna Tartar
    • - 12 -

    Sushi-Grade Tuna Tartare, Sweet Chilli Pepper Marinade, Niçoise Olive Crisp

    Baby Beets
    • - 8 -

    Organic Baby Beets, Bucheron Goat Cheese, Basil Pesto, Homemade Croutons, Pear Vinaigrette

    Beef Carpaccio
    • -14-

    Beef Tenderloin Carpaccio, Extra Virgin Olive Oil Marinade, Aged Parmesan Cheese, Fresh Tomato Basil Bruchetta

    Tomato Soup
    • - 8 -

    Velvet Tomato Soup, Basil Pesto Coulis


    Foie Gras
    • - 20 -

    Cured Foie Gras Terrine Marinated in Sauternes, Butter Brioche, Quince Golden Raisin Chutney (served cold)

    Seared Hudson Valley Foie Gras
    • - 22 -

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

    • - 17 -

    Pan-Seared Scallops, Saffron Lemongrass Beurre Monté, Fried Spinach Ravioli, Butternut Squash Fondant

    Cheese Platter
    • - 18 -

    Assortment of Imported Artisan Cheeses, Honey Comb, Fig Chutney, Toasted Hazelnuts, Niçoise Black Olive Ficelle Bread

    Mistral Salad
    • - 11 -

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

    Lobster Risotto
    • - 23 -

    Maine Lobster Tail Risotto, Flambéed Vermouth, Baby Spinach

    Onion Soup
    • - 9 -

    French Onion Soup Gratinée, Gruyère Cheese, Thyme

    Lobster Bisque
    • - 25 -

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


    • - 43 -

    Dry-Aged 12 Oz Ribeye, Garlic Butter French Green Beans, Shallot Confit, Hand-Cut French Fries, Tartar Mayo, Green Cognac Peppercorn Sauce

    Filet Mignon
    • - 39  -

    Pan-Seared Center Cut Filet, Pinot Noir Beurre Monte Sauce, Potato Mousseline, Portobello Mushroom Fricassee en Persillade

    Duck Duo
    • - 29 -

    Duck Leg Confit, Roasted Moulard Breast, Orange Gochujang Sauce, Lemon Butter, Garlic Broccolini

    Rack of Lamb
    • - 42 -

    Farm Raised Rack of Lamb, Vegetable Tarte Tatin, Thyme Au Jus

    Veal Osso Bucco
    • - 48 -

    Slowly Braised Center Cut Veal Osso Bucco in Madeira, Aged Parmesan Risotto, Cremini Mushrooms

    Salmon Steak
    • - 29 -

    Broiled Atlantic Salmon Steak, Wilted Spinach, Smashed Fingerling Potato, Champagne Clam Sauce

    Red Snapper
    • - 33 -

    Filet of Red Snapper en Papillote, Zucchini, Tomatoes, Leeks Julienne, Saffron Potatoes, Marinated in Lemon Juice, Olive Oil and Dill

    Saffron Arborio Risotto
    • - 25 -

    King Trumpet Mushrooms, Seasonal Vegetables, Extra Virgin Olive Oil

    Chilean Sea Bass
    • - 39 -

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

    Lobster Pasta
    • - 34 -

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

    Chicken Au Poêlon
    • -27-

    Roasted Farm-Raised Chicken Breast Au Jus, Mashed Potatoes, English Pea Fricassee, Organic Glazed Carrots



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

    Executive Chef David Denis

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