Appetizers
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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
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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
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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
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Simply Prepared Fish
- Tuna, Salmon, or Escolar — grilled, pan-seared,
or baked $19
with choice of arugula pesto, olive tapenade, or truffle
butter
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Click below to download our menus.
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