TARTARE
CLASSIC FRENCH TARTARE
Beef tartare with confit oil, worcestershire sauce, dijon mustard, cornichons, parsley, pasteurized egg yolk and lemon juice
TUNA TARTARE
Tuna tartare with confit oil, dry herbs, red pepper flakes, parsley, pasteurized egg yolk and lemon juice
PARISA
Beef tartare with aged Irish cheddar, curtido jalapeno, pasteurized egg yolk and lemon juice.
AVOCADO TARTARE
Avocado tartare with confit oil, dry herbs, red pepper flakes, parsley, pasteurized egg yolk and lemon juice
SCALLOP TARTARE
Scallop tartare with confit oil, dry herbs, red pepper flakes, parsley, pasteurized egg yolk and lemon juice
ARGENTINIAN TARTARE
Beef tartare with confit oil, dry herbs, red pepper flakes, parsley, pasteurized egg yolk and lemon juice
CAPRICE SALAD
Tomatoes and mozzarella served with a sweet Thai basil sauce against a savory French sauce
SOUP & SALAD DU JOUR
SOUPE A L'OIGNON GRATINEE
Caramelized onions, beef stock, fontina cheese and crostini
CESAR ROMAINE CARBONISEE
Grilled romaine topped with cherry tomatoes, sunflower seeds, anchovies, Cesar dressing and bacon bits
ENTREES
BEEF WELLINGTON*
5 oz Fillet seared with prosciutto, mustard cream and duxelles mushrooms covered. Wrapped in puff pastry.
NY STRIP*
12 oz NY Strip
FILET MIGNON*
5 oz Filet Mignon
RIBEYE*
12 oz Rib eye steak
MANHATTAN STEAK AND EGGS*
10 oz NY Strip topped with Bordelaise sauce and a fried pasteurized egg.
PORC AU POIVRE
Saltimbocca style pork loin with sage and prosciutto.
CORDON BLEU CASSEROLE
Chicken breast topped with swiss cheese, ham, prosciutto and mornay sauce.
CRISPY AU POIVRE
Seared Atlantic salmon topped with sauce au poivre.
SALMON WELLINGTON
Seared Salmon, spinach mouse, pecorino romano, parmesano reggiano, puff pastry.
BEETROOT AU POIVRE
Beetroot slices, spring mix salad, cherry tomatoes, and almond slivers placed on top of a classic au poivre.
NY STRIP & SHRIMP TOSTONES
Your choice of seared shrimp, NY Strip or both on top of fried plantains accompanied with a chimichurri sauce.
STEAK OSCAR*
5 oz filet mignon seared to perfection topped with shrimp, asparagus, and our au poivre sauce.
COQ AU VIN
Classic French stew in which chicken is braised slowly in red wine and a little brandy to yield a supremely rich sauce filled with tender meat, crisp pommes, bits of bacon, mushrooms and pearl onions served with orzo pasta
RATATOUILLE WELLINGTON
Eggplant, zucchini, squash, tomato, swiss and fontina cheese wrapped in puff pastry served with our au poivre and sauce de tomate.
SALMON WELLINGTON
Seared Salmon, spinach mouse, pecorino romano, and parmesano reggiano wrapped in puff pastry.
CORDON BLEU WELLINGTON
Thinly pounded chicken between layers of swiss cheese and ham wrapped in puff pastry
