- ENTRES
- COQUILLE ST JACQUES
- 15
- BAKED SEA SCALLOPS WITH MUSHROOM DUXELLE,
HERBED BREAD CRUMBS AND BESCHAMEL
- RAINBOW TROUT
- 18
- WITH FRENCH GREEN LENTILS , BRUSSEL SPROUTS AND A WHITE WINE SHALLOT BEURRE BLANC
- HALF CHICKEN CONFIT
- 18
- SERVED WITH TRUFFLED MAITRE D’ POTATOES
- SEARED SIRLOIN CLUB STEAK
- 18
- WITH POMMES FRITES
- VEGETABLES AND GRITS
- 15
- seasonal VEGETABLES WITH FRIED GRITS AND A MEDITERRANEAN PESTO
- SMOKED KURABOTA PORK SHANK
- 22
- WITH PARSNIP PUREE
- LAMB CASSOULET
- 20
- SLOW ROASTED IN RED WINE WITH WHITE BEANS
- GREEN ONION AND PISTACHIO RAVIOLI
- 15
- WITH BROWN BUTTER AND BALSAMIC REDUCTION
- RENDERED DUCK BREAST
- 18
- SERVED WITH A SAVORY SWEET POTATO TART ANDCRANBERRRY SAUCE
- A LA CARTE
- BRUSSEL SPROUTS
- 5
- POMMES FRITES
- 4
- CAULIFLOWER AU GRATIN
- 5
- SAUTEED SPINACH
- 4
- MAITRE D’ POTATOES
- 6
