 Entrées |
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Pan Seared Filet of Wild Alaskan Salmon Braised Salsify Shallot and Balsamic Reduction 36.50 Pan Broiled Lake Superior Whitefish Leek Fondue and Lime Beurre Blanc 36.50 Roasted Filet of Hawaiian Kampachi Red Rice, Baby Bok Choy Orange Ginger Beurre Blanc and Mango Salsa 39.95 Sauteed Imported Dover Sole Amandine or Meuniere 44.95 Pan Roasted Jumbo Deep Sea Prawns Basmati Rice Saffron Tomato Salsa 34.50 Roasted Free-Range Chicken Breast Vegetable Compote Mission Figs and Sherry Demi-Glace 29.75 Roasted Half Duck Wild Rice, Braised Cabbage Medjool Date Sauce 34.75 Seared Striploin of Cervena Venison Celery Mashed Potato Red Currant and Port Wine Reduction 41.50 Roasted Colorado Lamb Rack Sauteed Vegetables, Garlic Confit and Flageolets Fresh Rosemary and Thyme Sauce 46.75
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Braised Pinwheel of Beef Short Ribs 34.50 Steak Tartare Fingerling Potato, Vegetables and Garden Salad 43.75 Sauteed
Filet of Beef Roasted Shallots, Chateau Potatoes and Melted Gorgonzola, Natural Herbed Jus 45.50 Aged Prime New York Sirloin 46.75 Provimi Veal Scaloppini 42.75 Caramelized Provimi Veal Chop 46.75 Sauteed Calf's Liver 32.75 Roasted Iowa Gold Pork Tenderloin "Normande" |
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| Pastas | |||
| Dungeness Crab & Lobster Ravioli Prawns, Garlic and Basil Tomato Sauce 29.75 |
Linguini With Grilled Portobello 24.50 |
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| Chef de Cuisine, Pascal Lallemand | |||