GAUTREAUS
Seared Sea Scallops
with sage brown butter, butternut squash agnolotti and toasted pumpkin seeds 16.00
Crispy Sweetbreads with sweet Potato-Bacon Hash
savory waffle, maple gastrique and candied pecans 14.00
Duck Confit with German Potato Salad
Pommery mustard creme fraiche 14.00
Crisp Pork Belly
oyster chowder and homemade crackers 13.00
Foie Gras Torchon with Candied Walnuts
poached pears and port reduction with toasted brioche 18.00
Soup du Jour 10.00
Julienne Kale with Currants
golden raisins, parmesan, pine nuts and lemon vinaigrette 10.00
Baby Lettuces with Honeycrisp Apples
blue cheese and walnut vinaigrette 9.00
Romaine and Quinoa with Red Wine Vinaigrette
cucumber, tomatoes, red onions, kalamata olives and feta cheese 10.00
Sauteed Flounder with Ratatouille
polenta cake and basil beurre blanc 32.00
Sauteed Halibut with Preserved Lemon Yogurt
tabouleh, fried artichokes and roasted pepper chutney 33.00
Sauteed Snapper with Meyer Lemon Beurre Blanc
chanterelle mushrooms, baby potatoes, roasted fennel and sugar snap peas 32.00
Wild Mushroom Perogies
asparagus, caramelized onions and creme fraiche 23.00
Roasted Chicken with Garlic Mashed Potatoes
Wild mushrooms and haricots verts 25.00
Veal Osso Bucco
fregola, baby carrots, grilled leeks and gremolata 33.00
Black Angus Filet with Bordelaise Sauce
crispy fingerling potatoes, port braised shallots and spinach 35.00
Desserts with Recommended Pairings
Vanilla Bean Creme Brulee 9.00
Rowan's Creek Single Barrel Bourbon 12.00
Caramelized Banana Split with vanilla ice cream,
warm banana bread, butterscotch, chocolate sauce, toasted walnuts 13.00
Bailey's Irish Cream 11.00
Chocolate Pot de Creme
with strawberry jam, brown butter caramel and pistachio ice cream 10.00
Warres LBV 2000 Ruby Porto 15.00
Blueberry Buckle with Huckleberry ice cream
toasted pecans and maple creme anglaise 10.00
Pierre Ferrand Pineau de Charentes 11.00
Homemade Sorbet with fresh berries 10.00
Duval Leroy, Champagne NV 16.00
Pineapple Upside-Down Cake
with cream cheese ice cream, pineapple chutney and macadamia nuts 10.00
Daron Calvados 12.00
Selection of fine cheeses with dried cherry mostarda and raisin walnut bread 12.00
New Orleans Special Reserve Madeira 14.00
Susan Zemanick ~ Chef
