Cote D'Azur

OPR, Trentadue, Sauvignon Blanc, Geyserville

Husch Chardonnay Mendocino

Laurent Montagu Sancerre

Louis Jadot Macon Village

Channe Rose, Cote de Provence

Cave De Turkehim Riesling, Alsace

King Estate, Pinot Gris, Willamette Valley

Benzinger Cabernet Central Coast CA

Chevalier d’; Anthelme, Cotes Du Rhone

Seghesio Zinfandel Sonoma CA

Les Hauts Messy, Bourgogne Pinot Noir

Chateau Barraud, Bordeaux

Jacquart Mosaique, Brut, Champagne

Kir Royal Champagne & Cassis

Bellini Prosecco & Peach Nectar

Prosecco Mille

Jacquart Mosaique, Rose, Champagne

Lillet Rouge or Blanc

Stella Artois

Belgium

Kronenbourg

France

Cadette, Blond

France

Becks, NA

Germany

Grilled Octopus

Herbs de Provence, lemon, garlic, Artichoke Arugula Salad, Creamy Hummus

Prince Edwards Island Mussels

White wine, garlic, parsley basil Genovese pesto

Cassolette D’Escargots

Garlic, basil, parsley, butter

Scampi Pernod Prawns

Sauteed with Garlic Butter, White Wine, Butter and Anisette

Sun Gold and Ruby Red Beets Salad

Strawberries, mission figs, balsamic, fleur de sel, baby greens, shaved dry ricotta

Marinated Artichoke Hearts

Shaved Parmigiano Reggiano, basil pesto, olive tapenade, micro greens

Belgian Endives Salad

Roasted peanuts, bosc pear, baby arugula, Dijon mustard vinaigrette, Fourme d’Ambert blue cheese

Beet Cured Salmon Carpaccio

Extra virgin olive oil, shaved fennel and dill, crème fraiche, and caviar

Rougie French Foie Gras

Toasted brioche, cranberry chutney, glazed bosc pear, berries, port wine cassis

Maine Lobster

1.1/2 LB. Roasted completely shelled Tarragon, chives, dill, fresh herbs, porcini mushrooms, Champagne & caviar truffle sauce

Loup de Mer Monegasque

Sun dried raisins, capers, shallots, Nicoise olives, baby tomatoes, basil, fresh thyme Parsley leaves, sauvignon blanc sauce

Seafood Carigout

Shrimp, Scallops, Loup de Mer, Mussels, Baby Octopus Tomato, Garlic, White Wine

Wild Fresh Day Boat Scallops Coquiles Saint Jacques

Trumpet, Shiitake and Porcini mushroom, celery root Champagne cream. Parmesan and potato puree

Pheasant Tajine Moroccan Spices

Boneless breast, leg cooked 3 hours in confit, black mission figs, apricots, prunes Chick peas, acacia honey glaze

Grilled New Zealand Lamb Chops

Black currant sauce, sweet red cabbage, asparagus

Roasted Crispy Duck

Glazed bosc pear, cranberry apple chutney, butternut squash & sweet potato puree Black currants and cherries, orange zest & green peppercorn port wine sauce

Milk Fed Veal Tenderloin

Porcini & trumpet royale mushrooms duxelles, morel mushrooms & truffle veal au jus

Black Angus Prime Hand Cut Filet Mignon au Poivre (8 oz.)

Flambé Cognac, 3 peppercorn sauce au poivre Haricots verts, & Yukon gold mashed potatoes

Milk Fed Veal Chop (14 oz) *

Wild mushrooms, thyme, rosemary, Champagne morel demi-glace sauce, Pommes du jour