Martini Fridays feature a fine selection of martini’s that best exemplify the summer season
MORE PHOTOS
more menus
Main Menu
Dinner Specials
Prix Fixe Dinner Menu
Drinks
Main Menu
Hors D'œuvres
Soupe à L'Oignon Gratinée
$12.00
French onion soup with toasted crouton and Gruyère cheese
Homard Bisque, en Croûte
$14.00
Rich lobster bisque seasoned with garlic, shallots and tarragon topped with puff pastry
Artichaut à l'Alouette
$14.00
California Artichoke hearts, sautéed, stuffed with alouette cheese, lightly breaded with hazelnuts and served with a Dijon honey mustard/raspberry sauce
Champignons Sauvages de Saison, Beurre Plugrá
$13.00
Sautéed seasonal wild mushrooms flavored with Plugrá butter and cream served over crostini
Escargots au Basilic
$15.00
Snails served in the shell with a blend of sweet basil, garlic, shallots and sweet butter
Truite Fumée, Cécile
$16.00
Natural applewood smoked Rainbow Trout, served with marinated asparagus and a chive infused olive oil
Homard et Saint-André en Croûte
$18.00
Maine lobster and Saint-André cheese wrapped in puff pastry, baked, with a black currant sauce
Coquilles Saint Jacques à la Parisienne
$18.00
Maine Sea Scallops, sautéed, served in a fish velouté sauce, with mushrooms, seasoned with garlic, shallots, Dry Sack Sherry, and Parmigiano-Reggiano cheese, served in a natural sea scallop shell with duchess potatoes
Cocktail de Crevettes
$22.00
Gulf of Mexico Shrimp cocktail served with an avocado, cucumber and red onion salad, cocktail sauce
Pâté Maison
$15.00
Country pâté, made with veal and pork wrapped in applewood smoked bacon, pickled red onions, shaved Parmigiano-Reggiano cheese, garnished with marinated relishes, crostini and Dijon mustard
Carpaccio de Filet de Boeuf aux Champignons Sauvages
$20.00
Carpaccio of "Prime Beef", paper-thin slices of beef tenderloin, topped with aged balsamic vinegar, Alba white truffle oil, shaved Parmigiano-Reggiano cheese, cracked black peppercorns, and a mixture of seasonal sautéed wild mushrooms, finished with petite arugula
Entrées
Entrées are served with our seasonal Amuse Bouche, House Salad and French Baguette bread. Crumbled Roquefort Cheese or Montrachet Goat Cheese add $2
Assiette de Coquillage au Basilic
$40.00
A medley of shellfish including, cold-water shrimp, Maine sea-scallops, Prince Edward Island mussels, Pasta Neck clams and Scampies served over saffron fettucine with mushrooms, diced tomatoes, Calamata olives and Parmigiano-Reggiano cheese, basil infused olive oil
Suprême de Volaille aux Noisettes et aux Crustacés
$36.00
Bell & Evans roasted French breast of free-range chicken, served with Gulf of Mexico shrimp, Maine lobster, and a hazelnut sweet potato mousseline, sauced with an apple and mushroom Frangelico cream sauce
Ferme Feuille d'érable Magret de Canard Rôti, Cerise Glace de Viande
$39.00
A lightly peppered Maple Leaf duck breast served over a hazelnut sweet potato mousseline, topped with Montrachet goat cheese and sauced with a cherry duck glace de viande
Ris de Veau Grenobloise
$38.00
Sautéed veal sweetbreads in a caper/lemon wine herb butter sauce
Escalope de Veau aux Fruits de Mer
$39.00
Sautéed breaded medallions of Provimi veal tenderloin with Maine lobster, Gulf of Mexico shrimp, Maine sea scallop and asparagus spears; topped with a Normandy wine sauce
Filet de Boeuf Naturel, Glace de Viande
$44.00
Center-cut filet mignon, grille, served over potato galettes and mousseline potatoes, garnished with seasonal vegetables, finished with a veal glace de viande. Add a topping of aged English Stilton Blue cheese, Duck Confit or Seasonal Wild Mushrooms. Supplemental Charge / $8; Add Seared Hudson Valley Foie Gras Supplemental Charge / $20
Carré d'Agneau à la Provençale
$50.00
Roasted Australian rack of lamb, topped with tomato tapenade and fine herb crust, roasted tomatoes and golden raisin lamb glace de viande
Entrecôte of Beef, Morel Mushroom Au Poivre Sauce
$50.00
Char-grilled "Certified Angus Beef" strip steak served with a cognac cream and crushed black peppercorn sauce with morel mushrooms, garnished with seasonal vegetables and lyonnaise fingerling potatoes
Filet de Boeuf Wellington à la Périgourdine
$52.00
Center-cut filet mignon, grille, wrapped in puff pastry with seared Hudson Valley Foie Gras, mushroom duxelle and black truffles with sauce Périgueux
Les Entremets
Desserts are $12 and are served with a complimentary 1oz. taste of the below mentioned dessert wines. We make all of our desserts on premise, including specialized cakes and desserts
Gâteau Chocolat Moulleux, Crème Glacée
Warm chocolate cake with Madagascar French vanilla bean ice cream, and caramel sauce, garnished with seasonal berries and mint. Wine Pairing: Porto "LBV", Quinto do Crasto, Douro Valley, Portugal, 2010
Soufflé Au Citron
A cold lemon soufflé dome, covered with a white génoise cake, sauced with a tart lemon glace. Wine Pairing: Limoncello, François
Crème Moulée au Caramel
An egg custard topped with caramel sauce and fresh seasonal berries. Wine Pairing: Lustau "East India Solera", Jerez, Spain, NV
Mousse au Chocolat Belgique
A rich Belgium chocolate mousse, topped with Chantilly cream,chocolate straw and mint. Wine Pairing: Tawny Port, Graham's, Douro Valley, Portugal, NV
Framboises Flambées Romanoff
French vanilla bean ice cream, chocolate chips and meringue, flamed with brandy and marinated raspberries. Wine Pairing: Framboise "Raspberry", Pacific Rim Wine Company, Richland, Washington, NV
Bananes Foster
Bananas, sautéed in a brown sugar, sweet butter and banana liqueur sauce, served over Madagascar French Vanilla bean ice cream on a génoise cake. Wine Pairing: Moscatel "Victoria N˚2", Jorge Ordoñez, Málaga, Spain, 2014
Griottines & St. Angel Cheese, Almond Florentine Cookie
Morello cherries marinated in Kirsch liqueur served and with St. Angel cheese, garnished with an almond Florentine cookie. Wine Pairing: Porto "Six Grapes", Graham's, Douro Valley, Portugal, NV
Lake Erie Creamery Chèvre, Marion Berry Coulis
Fresh chevre is pasteurized in small batches each week from locally sourced goat milk. This handmade cheese is lightly salted and has a clean, bright flavor with buttery overtones, garnished with a Florentine cookie with Marion berry coulis and seasonal berries. Wine Pairing: Sauvignon Blanc "Late Harvest", Errazuriz, Casablanca Valley, Chile, 2012
Fruit Sorbet
Freshly made raspberry and passion fruit sorbet, sauced with a passion fruit and raspberry coulis. Wine Pairing: Riesling "Late Harvest", Cloudy Bay, Marlborough, New Zealand, 2008
Fruits du Jour Crème de Framboise
A bowl of fresh fruit of the day served with an almond cookie. Wine Pairing: Framboise "Raspberry", Bonny Doon Vineyard, Santa Cruz, California, NV
Cheese
Plateau de Fromages
$15.00
A selection of Chântelain Camembert, Èpoisses, Lake Erie Creamery Goat Cheese, St Angel, English Stilton garnished with dates, membrillo (quince paste), almond/fig cake, fruit bread
Saint Angel
Saint Angel is made in the Côtes du Rhône area of southeast France using a process called "ultrafiltration" which ensures that only the most highly-flavored components of the cow's milk are used. The addition of cream to the milk gives this soft ripened cheese a higher fat content and a decadent velvety smoothness that melts in the mouth. This cheese has a delicate bloomy white rind which becomes richer with age. Its interior pâte is rich and luscious with the delicate taste of sweet cream. It pairs well with sparkling wines
Chântelain Camembert de Normandie
A product of Normandy, France this cheese has a white, bloomy rind, creamy white texture with a mushroom, garlick,, woodsy flavor that is incredible. Chântelain is the top maker of Camembert and is made from pasteurized cow's milk
Èpoisses de Bourgogne
Commonly referred to as Époisses, One of the great classic french cheeses in the world. Pungent, yes, but only skin deep, a blond interior and is brimming with meaty, creamy custardy richness. Created my monks in the village of Epoisses, it was (and still is) washed daily in Marc de Bourgogne. Napoleon was a particular fan of the cheese,[1] and the famous epicure Brillat-Savarin himself classed it as the "king of all cheeses"
Lake Erie Creamery Chèvre
Lake Erie Creamery's fresh chevre is pasteurized in small batches each week from locally sourced goat milk. This handmade cheese is lightly salted and has a clean, bright flavor with buttery overtones
Long Clawson English Stilton Blue Cheese
Stilton is made from whole cow's milk and allowed to ripen for 4 to 6 months. The texture is rich and creamy but slightly crumbly; it has a pale yellow interior with blue-green veins
Hors d'oeuvres
Hawaiian Ahi Tuna, Daikon Radish Salad
$25.00
A lightly seared Hawaiian premium Ahi Tuna with toasted sesame seeds, served cold, garnished with a daikon radish & heirloom tomato salad, lemon vinaigrette dressing
Mishima Ranch Wagyu Tartare, Sunnyside up Quail Egg
$25.00
Classic steak tartare of Wagyu beef, seasoned with Bermuda red onions, capers, cornichons, anchovies, fine herbs, egg and spices, topped with a Sunnyside up quail egg, gaufrettes chips
Cream of Seasonal Morel & Wild Mushroom Soup, Duck Confit
$14.00
A brunoise of spring morel mushrooms seasoned with fine herbs, topped with duck confit, finished with a wild mushroom purée
Maine Diver Sea Scallop Morel Mushroom Butter Sauce, En Croûte
$20.00
A diver sea scallop served in its natural shell, filled with morel mushrooms and herb butter, wrapped with puff pastry
Char-Grilled Farmed Raised Coturnix Quail, Prosciutto, Spring Morels & Ramps
$20.00
A boneless breast of Quail stuffed with Prosciutto de Parma ham and spring morel mushrooms, spring Ramps, finished with a quail reduction
Ris de Veau Grenobloise
$18.00
An appetizer portion of sautéed veal sweetbreads in a caper/lemon wine herb butter sauce
Seared Hudson Valley Foie Gras, Ohio Apple & Golden Raisin Fruit Chutney
$25.00
Seared Hudson Valley Foie Gras served on a bed of sweet potato mousseline, topped with warm Ohio apples and raisin chutney, served with Semillon "Late Harvest", Herdade do Esporão, Alentejano, Portugal, NV
Entrées
Grilled & Steamed Vegetables & Starches, Herb Butter Sauce
$34.00
Seasonal vegetables grilled and steamed served with mousseline potatoes, sweet potatoes, fingerlings and pasta, finished with an herb butter sauce
Seared Ōra King Salmon Filet, Petit Asian Salad Blend, Calamansi Vinaigrette
$48.00
Seared "Sushi Grade" New Zealand king salmon served medium rare, finished with Asian pears, Clementine orange segments and julienne jalapeno peppers, Asian salad blend, citrus vinaigrette
Sautéed Maryland soft-shell crabs dusted in flour with a basil butter sauce served over braised sea beans. Soft-shell crabs are known for their delicate sweet flavor. They come from the Crisfield Marylandarea which is on the eastern shore where the Chesapeake and Delaware Bays are located
Center-cut veal chop served over herb risotto topped with a smoked woodland wild mushroom sauce. Seasonal mushrooms, Morels, Hen of The Wood, Trumpet Royal & Brown Beech
Chez François Homard Thermidor
$65.00
Stuffed Maine lobster with mushrooms, Maine scallop and lobster cream sauce, served in its natural shell
Add a Filet, Friday and Saturday
$32.00
Florida Hog Snapper Filet, Golden Delicious Apple Bénédictine Butter Sauce
$52.00
Sautéed hog Snapper from the Gulf of Mexico, lightly breaded with almond flour topped with golden Delicious apples and a Bénédictine butter sauce
Homard Raviolis & Scampi
$40.00
Raviolis made with egg pasta stuffed with Maine lobster topped with a truffle butter sauce with broiled Scampies, garnished with shaved Parmigiano-Reggiano cheese
Amuse Bouche
Amuse Bouche
A seasonal tasting from the kitchen
First Course
Hawaiian Ahi Tuna, Daikon Radish Salad
A lightly seared Hawaiian premium Ahi Tuna with toasted sesame seeds, served cold, garnished with a daikon radish & heirloom tomato salad, lemon vinaigrette dressing
Second Course
Cream of Seasonal Morel & Wild Mushroom Soup, Duck Confit
A brunoise of spring morel mushrooms seasoned with fine herbs, topped with duck confit, finished with a wild mushroom purée
Seared Ōra King Salmon Filet, Petit Asian Salad Blend, Calamansi Vinaigrette
Seared "Sushi Grade" New Zealand king salmon served medium rare, finished with Asian pears, Clementine orange segments and julienne jalapeno peppers, Asian salad blend, citrus vinaigrette
Mishima Ranch Wagyu Tartare, Sunnyside up Quail Egg
Classic steak tartare of Wagyu beef, seasoned with Bermuda red onions, capers, cornichons, anchovies, fine herbs, egg and spices, topped with a Sunnyside up quail egg, gaufrettes chips
Sautéed Maryland soft-shell crab dusted in flour with a basil butter sauce served over braised sea beans
Char-Grilled Farmed Raised Coturnix Quail, Prosciutto, Spring Morels & Ramps
A boneless breast of Quail stuffed with Prosciutto de Parma ham and spring morel mushrooms, spring Ramps, finished with a quail reduction
Mushroom Risotto, Seasonal Truffles
Herb risotto flavored with Parmigiano-Reggiano cheese, cream and seasonal wild mushrooms, topped with shaved Parmigiano-Reggiano cheese and seasonal truffles
Fourth Course
Maine Lobster Ravioli & Scampi, Truffle Butter Sauce
Ravioli made with egg pasta stuffed with lobster, topped with a truffle butter sauce, With broiled scampi, garnished with shaved Parmigiano-Reggiano cheese
Tournedo of Beef, Duck Confit & Morel Mushroom Glace de Viande
Grilled tournedo of beef served on a bed of lyonnaise fingerling potatoes, topped with duck confit and a morel mushroom glace de viande
Roasted Australian Lamb Chop Provençale, Glace de Viande
Roasted lamb chop topped with roasted tomatoes and fine herbs, lamb glace de viande
Fifth Course
Dessert du Jour
Griottines & St. Angel Cheese, Almond Florentine Cookie
Wild Morello cherries in Kirsch served with St. Angel cheese, garnished with an almond Florentine cookie
Gâteau Chocolat Moulleux, Madagascar French Vanilla Bean Ice Cream
Warm chocolate cake with Madagascar French vanilla bean ice cream, and caramel sauce, seasonal berries
Lively Coffee Drinks
Coffee
$3.75
A blend of single plantation Central American and Colombian Arabica coffee
A "French Press" Coffee
$4.75
A two cup "French Press" with freshly roasted, single plantation, Arabica coffee
Espresso
$3.50
A finely ground, dark roasted blend of Arabica and Robusta coffee
Cappuccino
$4.50
A combination of espresso and steamed milk, topped with cocoa
Tokyo Coffee
$5.50
Espresso served over iced Fever Tree Tonic Water. A refreshing iced coffee!
Vietnamese Coffee
$4.50
Espresso blended with condensed milk and served over ice. Sweet, rich and delicious
Cappuccino François
$9.50
A combination of espresso, steamed milk, and Liquor 43 vanilla & Godiva chocolate Liqueurs
Irish Coffee François
$9.50
Arabica coffee with Jameson's Irish Whiskey, Cointreau, Kahlua and whipped cream
Cambridge Coffee
$9.50
Arabica coffee with Baileys Irish Cream, Frangelico and whipped cream
Billy Bob Coffee
$9.50
Arabica coffee with Godiva chocolate liqueur, Baileys Irish Cream and whipped cream
Vanilla Chai Tea & Amaretto
$9.50
An exotic and sweet vanilla Chai tea with Luxardo Amaretto Liqueur and whipped cream
Mighty Leaf Tea
$4.75
English Breakfast Organic
Rich, malty, a "dawn to dusk" awakening of the finest grade organic black tea leaves. (black tea with caffeine)
Green Tea Passion
Smooth China green tea leaves infused with tantalizing sweet tropical fruits jettison (green tea with light caffeine)
Earl Grey Organic
High-grown Ceylon and China black teas are combined with the smoky orange notes of Bergamont fruit, making and elegant and full-flavored cup. (black tea with caffeine)
Chamomile Citron
Egyptian Chamomile blends with sweetly subtle citrus slices. (herbal tisane with no caffeine)
Verbena Mint Organic
Soft citrus notes of verbena leaves balanced with a beautiful hint of mint (caffeine free)
African Amber Organic
African Rooibos leaves, an herb rich in anti-oxidant with lush fruity notes. (herbal tisane with no caffeine)
Port & Sherry by the Glass
Porto "Crusted", Dows's, Douro Valley, Portugal, 2006
The nose features brandied cherries, with a bit of prunes as well. In the mouth, the tannins have resolved yielding a silky yet warm dessert, with the beginning of some nuttiness
Glass (2.5oz.)$15.00
Bottle$75.00
Porto "Late Bottled Vintage", Quinto do Crasto, Douro Valley, Portugal, 2010
Excellent aroma intensity and concentration, with fresh wild berry fruit notes and delicate hints of chocolate. A tight-knit structure of firm, finely-textured tannins nicely wrapped in fresh wild berry fruit notes. The finish is balanced and fresh
Glass (2.5oz.)$12.00
Bottle$60.00
Porto "Six Grapes", Graham's, Douro Valley, Portugal, NV
Soft and slightly forward. Pretty plum aromas with hints of berries. Medium body and sweetness delicious
Glass (2.5oz.)$9.00
Bottle$35.00
"20 Year Old" Tawny Porto, Graham's, Douro Valley, Portugal
Loads of fresh cherry fruit, coffee and caramel flavors. Full body, sweet with a rustic finish.
Glass (2.5oz.)$18.00
Bottle$95.00
"10 Year Old" Tawny Porto, Graham's, Douro Valley, Portugal
Complex orange peel, cedar and plum aromas and flavors are the hallmarks of this tawny. Medium body and sweetness with a crisp, clean finish. Absolutely delicious
Glass (2.5oz.)$12.00
Bottle$60.00
Porto "Tawny",Graham's, Douro Valley, Portugal NV
A smooth but concentrated tawny port with raisin and orange peel flavors with hints of walnuts
Glass (2.5oz.)$9.00
Bottle$35.00
Lustau "East India Solera", Jerez, Spain, NV
A blend of Oloroso and Pedro Ximénez raised separately and then blended to age for three years in solera. The result puts the sweetness of the PX in front, with flavors of plum jam and tobacco
Glass (2.5oz.)$8.50
Pedro Ximénez "Solera 1927" , Bodegas Alvear, Jerez, Spain
Knock-out stuff. It exhibits oily sweetness buttressed by considerable acidity as well as roasted nut flavors intermixed with caramelized tropical fruits
Glass (2.5oz.)$12.00
Dessert Wine by the Glass
Dolce, Far Niente, Napa Valley, California, 2007
Sweet, rich and delicious, pure liquid gold from Napa Valley, this is a blend of "botrytis" Sauvignon Blanc and Sémillon.
Glass (2.5oz.)$15.00
Half Bottle$100.00
Sauvignon Blanc "Late Harvest", Errazuriz, Casablanca Valley, Chile, 2012
Citrus notes stand out on the nose along with fruit such as apricots and papaya, elegant floral notes and ginger-like tones. Smooth textured on the palate with an impressive creaminess that balances the crispness
Fresh and intense with a mixture of sensations of freshly peeled apple, orange peel, pollen and herbs. Concentrated and refreshing with great length. 100% Muscat Alexandria
Glass (2.5oz.)$9.00
Half Bottle$40.00
Framboise, Pacific Rim Company, Santa Cruz, California, NV
Beautiful red raspberries flavors, sourced from three distinct raspberries from Washington State.