Spring Menu


Hors d’oeuvres

Soupe a L’Oignon Gratinée $12

French onion soup with toasted crouton and Gruyère cheese.

Homard Bisque, en Croûte $14

Rich lobster bisque seasoned with garlic, shallots and tarragon topped with puff pastry.

Artichaut à l’Alouette $12

California artichoke hearts, sautéed, stuffed with alouette cheese, lightly breaded with hazelnuts and served with a Dijon honey mustard/raspberry sauce.

Escargot Basilic $15

Snails served in the shell with a blend of sweet basil, garlic, shallots and sweet butter.

Homard et Saint André en Croûte $15

Maine lobster and Saint Andre cheese wrapped in puff pastry, baked, served with a black currant sauce.

Coquilles Saint-Jacques à la Parisienne $18

Maine sea scallops, sautéed, served in a fish veloute sauce, with mushrooms, seasoned with garlic, shallots, Dry Sack Sherry, and Reggiano cheese. Served in a natural sea shell with duchess potatoes.

Martini de Crevettes $19

Shrimp cocktail served with and avocado, cucumber, red onion salad & cocktail sauce.

Carpaccio de Filet de Beouf aux Champignons Sauvage $20

Carpaccio of “Prime” beef tenderloin, topped with aged balsamic vinegar, Alba white truffle oil, shave Parmigiano-Reggiano cheese, cracked black peppercorn and sautéed wild mushrooms.

Truite Fumée, Cécile $16

Natural apple wood smoked Rainbow Trout served with marinated asparagus and a chive infused olive oil.

Pâté Maison $15

Chicken liver pâté with green peppercorns, hard boiled egg, red onion, mushrooms, caperberries, calamata olives, cornichons and crackers.




Saumon au Raifort, Maitre d’hôtel $38

Seared filet of Atlantic Salmon topped with fresh horseradish crust and an herb butter sauce.

Assiette de Coquillage au Basilic $40

Medley of shellfish including, cold-water shrimp, Maine sea-scallops, Prince Edward Island mussels, Pasta Neck clams and escargot served over spinach fettuccini with mushrooms, diced tomatoes, Calamata olives and Parmigiano-Reggiano cheese, basil-infused olive oil..

Escalope de Veau aux Fruits de Mer $39

Sautéed breaded medallions of Provimi veal tenderloin with Maine lobster, cold water shrimp, Maine sea scallop and asparagus spears, topped with a Normandy wine sauce with fresh dill.

Ris de Veau Grenobloise $38

Sautéed medallions of veal sweetbreads in a caper/crouton lemon wine butter sauce.

Suprême de Volaille aux Noisettes et aux Crustacés $36

A roasted French breast of free-range chicken, with cold water shrimp, Maine lobster, a hazelnut sweet potato mousseline cake, sauced with an apple and mushroom Frangelico cream sauce.

Roasted Maple Leaf Farm Duck Breast, Cherry Glace de Viande $39

A lightly-peppered duck breast served over a hazelnut sweet potato mousseline cake, topped with Montrachet goat cheese and sauced with a Frangelico and cherry duck glace de viande.

Carré d’Agneau à la Provençale $49

Roasted Australian rack of lamb, topped with a roasted tomato-herb crust, summer beans, braised cipollini onions, eggplant, garlic, and olive sauce au natural.

Filet de Bœuf Naturel, Glace de Viande $44

Center-cut filet mignon, grille, served over potato galettes and mousseline potatoes, garnished with seasonal vegetables and finished sauce au natural.

Filet de Boeuf Wellington à la Périgourdine $52

Center-cut filet mignon, grilled, wrapped in puff pastry with Hudson Valley foie gras, mushroom duxelles and black truffles with sauce Perigueux.