Appetizers

• Oysters and “99” house-cured bacon with horseradish glaçage $10
• Salmon and shrimp crepes with a champagne cream sauce $10
• Crispy polenta with mushrooms sautéed in Madeira $ 9
• Escargot a’la bordelaise in vol-au-vents $ 8
• Prosciutto wrapped grilled sweetbreads with port wine
  orange glaze $10
  
  

Soups and Salads

• French onion soup au gratin $ 7
• Oyster stew $12
• Mushroom broth with gnocchi, winter squash, & spinach $ 8
• Caesar salad with oven
  dried tomatoes $ 7
• Spinach in balsamic vinaigrette with blood oranges, navel oranges
  & toasted almonds $ 9
• Arugula tossed in a walnut vinaigrette $ 8
• Fried oysters over Bibb lettuce with
  radishes & green peppercorn vinaigrette $ 8
  

Chef Specialties

• Coq au vin - traditional French slow cooked chicken in red wine $17
• Veal blanquette - tender morsels braised in white wine, finished
  with cream $18
• Moroccan braised lamb shank $23
• Seared scallops with rosemary & lemon
• brown butter $23
• Magret duck breast with Bigarade sauce $26
  

Grilled Specialties

• Ribeye steak with truffled oyster bordelaise $28
• Marinated chicken breast à la Picatta with lemon and capers $18
• Lamb rack with red wine cherry demi-glace $31
• Beef tenderloin with béarnaise or bordelaise sauce $29
• Chicken, seafood, or spicy beef kabobs with
  coulis or tzatziki sauce $17

Simply Prepared Fish

• Tuna, Salmon, or Escolar — grilled, pan-seared, or baked $19
  with choice of arugula pesto, olive tapenade, or truffle butter
  

Click below to download our menus.

• Dinner Menu -Winter 2008
• Dessert / Port and Dessert Wine Menu
• White Wine
• Red Wine
• Beer List
• Liquor List