Main MenuAvailable Now
|Sunday||05:00PM – 09:30PM|
|Tuesday||05:00PM – 09:30PM|
|Wednesday||05:00PM – 09:30PM|
|Thursday||05:00PM – 09:30PM|
|Friday||05:00PM – 08:30PM|
|Saturday||05:00PM – 09:30PM|
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Warm Loire Valley goat cheese, roasted red beet salad, and fig balsamic dressing.
Wild mushrooms, puff pastry, and port sauce.
"Michel Cordon Bleu" smoked almon, grilled octopus, and petite "sea" salad.
Zinc paté with duck foie gras and pork, pistachios, and traditional condiments.
Escargots, pearl onion, pancetta, red wine sauce, and toast.
Warm frisee, bacon, potato, candied walnut, roquefort, and poached egg.
Bay scallops "au gratin" in the shell, artichoke, and comté cheese.
Sautéed frog legs, sundried tomatoes, caper, lemon, and almond.
Chef's daily selection of paté, cured meats, and fromages.
Changes every night.
Today's chef's classic French entrée.
Today's fish, leek, mushroom sauce, and potato.
Salmon, green cabbage, apple wood smoked bacon, marble potatoes, and beurre rouge.
Diver sea scallops, cauliflower, Belgium endive, and herb sauce.
Home made lasagna, wild boar ragoût, asparagus, and parmesan.
Calve's liver, zinc mashed, spinach, pearl onion, bacon, and sherry vinegar.
Steak frites with your choice of truffle or Roquefort sauce, 12 oz NY striploin or chef's favorite cut.
Free range pork shank, onion, chorizo, and grape, with sweet and sour sauce.
Amish chicken breast, puffed potato, asparagus, and truffle au jus.