Dinner Menu
starters
mushroom crepe: thyme, jus natural 9
cannelloni: ricotta, basil, tomato 9
caesar salad: tradtional 9
butter lettuce: gorgonzola, pecans, sundried cherries 9
cream of asparagus soup: lemon oil 8
steamed mussels: chorizo-shallot broth 12
escargot: brandied mushrooms, garlic 13
oysters: citrus mignonette 14
entrees (include two sides unless listed as ‘a la carte’)
herb gnocchi (a la carte): ricotta milk, porcini, truffle oil 15
eggplant parfait: zucchini, goat cheese, asparagus, basil 17
pan-roasted sea bass filet: sundried tomato sauce 23
double center-cut pork chop: dry sherry 18
petrale sole meuniere: parsley, lemon, white wine 18
seared day boat scallops: ginger beurre blanc 26
duck a l’orange: roasted breast, leg confit 25
wiener schnitzel: scaloppini of veal, lemon butter sauce 23
filet mignon: cabernet sauce 32
rack of lamb: lamb jus 34
12 oz. prime ribeye: green peppercorn sauce 28
shellfish risotto (a la carte) : lobster tail, scallop mussels, clams, saffron 27
sides
grilled asparagus
mushroom saute
gruyere potato gratin
creamed spinach
pole beans
butternut squash puree
potato pancakes
desserts and cheese
warm chocolate cake: milk chocolate mousse, almond ice cream 8
lemon curd tart: shortbread, swiss meringue 8
crepe duet: chocolate & banana and dulce de leche crepes, vanilla ice cream 8
st. andre: triple cream cheese, pepper jam, honey brioche 7
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