Première
Lobster Panna Cotta
Anisette cream, caviar, brioche toast. 9.
Vichyssoise au Printemps
spring pea vichyssoise, lemon cream. 8.
Thon Saisi et Poire*
seared Ahi tuna lightly crusted with thyme, with Asian pear and radish emulsion. 12.
Salade de Saison*
seasonal mixed greens with pickled red onion, carrot and toasted almonds
in a hazelnut vinaigrette. 8.
Linguini de Coquille
in a cream sauce with red pepper and bacon, carrot beurre fondue. 11.
Seconde
Escargots à l'ail et au Pernod
snails braised in Champagne with garlic, hazelnut, Pernod butter. 15.
Cervelas de Homard
sausage of lobster and saffron-scented scallop mousse, sauce Américain. 10.
Foie Gras au Torchon
chilled, Sauternes poached foie gras with pear raisin chutney, brioche toasts. 13.
Salade de Chevre et Betterave Rouge*
Panko crusted goat cheese atop beet and orange salad, baby arugula. 12.
Galette de Crabe
lump crabmeat bound in a shrimp mousse, lemon beurre blanc. 12.
Troisième
Boeuf Braisé
10-hour braised shortrib, rosemary polenta, sauce Poivrade. 23.
Crabe Doux aux Citron
Panko crusted jumbo soft-shell crab,
asparagus and saffron rice, lemon beurre fondue. 22.
Chausson de Confit de Canard
shredded confit of duck leg with dried apricot, shiitake mushrooms
and bleu cheese, wrapped in puff pastry, port demi-glace sauce. 24.
Onglet au Raifort*
seared hanger steak served with Boulangere potatoes, asparagus and
horseradish hollandaise. 24.
Saumon Poêlé
sautéed salmon on a bed of creamed leeks
and red jasmine rice, saffron beurre blanc. 24.
Suprême de Poulet Wellington
boneless chicken breast topped with duxelle, wrapped in puff pastry,
sauce Périgourdine. 22.
Foie de Veau Vinaigre*
sautéed calves liver with celery root mousse, sherry vinegar shallot sauce,
topped with tempura fried shallot rings. 22.
Desserts
Neopolitan Crème Brulee
chocolate, vanilla & strawberry
Butterscotch Bread Pudding
toasted croissants soaked in a butterscotch cream, baked and topped with Tahitian
vanilla bean ice cream, caramel sauce
Chocolate Mousse
served inside a hand-blown sugar apple - a work of art!!
Artisan Cheese Plate
different cheeses from around the world served with raisin pecan bread and fresh fruit
Cherry Clafoutis
traditional country-French custard-cake baked with almonds and cherries, served warm with Tahitian vanilla ice cream
Chocolate "Chaud Froid"
frozen chocolate soufflé with apricot center, flourless chocolate cake, chocolate ganache,
salted hazelnuts and habañero syrup
Caribbean Duet
pineapple-polenta cake, served warm with Tahitian vanilla ice cream
and caramel sauce, coconut mousseline torte with a macadamia nut crust, lime curd
Sorbet or Ice Cream
made by Frank, always changing
$8.00
$10.00 ~ shared plate charge for large plates
Special menu requests welcome with two days notice
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of
foodborne illness, especially if you have a medical condition.
