Starters ~ 12
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Escargot a la Bourguignonne
Extra large, especially tender escargot; baked in garlic & parsley butter
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Eastern Lady Chatterly Oysters
Fritters served on the half-shell in a flavorful, light champagne sauce
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Carpaccio of Pear & prosciutto
A port poached pear layered with paper-thin slices of the
best prosciutto
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Seafood Terrine
Mussels, scallops, crab & fish melded with an herb cream sauce ~ fab
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Sweet potato Gnocchi
Enrobed in a wild mushroom cream & truffle oil sauce,
flavors that fly when together!
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Salad ~10 Lightly poached lobster served with an herb-based dressing
over baby arugula & red leaf
Fresh figs & complementary fruits served over micro greens,
drizzled with light citrus dressing & topped with honey pecans ***** Entrees ~ 28 - 38 Filet mignon with fois gras Top quality beef, butchered on-site, topped with a center cut of fois gras; sautéed to order Served with a touch of blackberry reduction Medallions of Lobster Thick cut tail meat, cooked to perfection & served in a light brandy cream sauce with caviar Veal Marengo Milk-fed veal, tender & moist; topped with shrimp & served in a shallot, tomato & herb compote Rack of Lamb for 2* New Zealand lamb, gently roasted to your taste over rosemary; served in a fresh cherry demi-glaze Succulent Pekin Duck Breast This tender & full-flavored duck in enhanced with a traditional French 5-spice; served in a raspberry-balsamic reduction, over wild rice Salmon Wellington A firm-fleshed organic Atlantic salmon encased in puff pastry with shallots & tarragon; served with light butter sauce | 
