Appetizers
- 10 hour sous-vide warm leek salad with crumbled goat cheese lemon chive vinaigrette and toasted walnuts
- Oysters l’ espinache – broiled plump oysters with camembert cream, pernod and spinach
- Escargot baked in garlic butter with puffed pastry
- Caviar Osetra – traditional service, egg, red onion, crème fraîche, chives, toast points ($55.00 upcharge)
- 18 assorted fresh oysters – pacific / atlantic and canadian with shallot red wine mignonette, lemon horseradish and homemade wheat crackers
- Antipasti plate with grilled eggplant, red bell peppers, grilled prawns, radicchio, heirloom tomato, burrata, prosciutto, olives, figs,
- Caviar Pie made with sturgeon caviar, chopped egg, creme fraiche, chives, bellinis
- Tartare de Boeuf – fine chop of prime filet, egg, mustard and traditional condiments, caviar
- Carpaccio – prime salmon crudo, rucola, parmigiano, capers, lemon oil
- Baked vegetable tarte in phyllo with heirloom tomatoes, goat cheese, french leeks, basil, tarragon and grilled eggplant
- Prime grade A seared goose Foie Gras with port wine poached pears, balsamic tarragon reduction
- Ris de Veau champignon au morel – veal sweetbreads, morel mushroom cream reduction, tarragon
- Assorted French style pates – duck liver mousse, campagne and black truffle liver pates with italian crisps, cornichon and chutney
Salade
- Salade Verts curly endive, frisée, radicchio, roasted red beets, haricots vert, preserved lemon and EVOO
- Arcadian field greens salad with mache, arugula and Bibb lettuce, heirloom tomatoes, cucumbers and 360 balsamic vinaigrette
- Anchovy Caesar – organic red romaine and endive, hearts of palm, roasted garlic, romano parmesan and focaccia croutons
Main
- 1.5 lb steamed Maine lobster with drawn butter, stir-fried vegetables and steamed parsley potatoes
- Dover Sole meunière style with steamed parsley potatoes, ginger carrots, grilled lemon asparagus
- 10 oz filet mignon – prawns, sauce bordelaise, morel mushroom cream, shallots, grilled butter beets and zucchini with charred poblano potato puree
- Canadian wild caught “King” salmon – lemon, fines herbs and caper beurre blanc, pommes gratin
- Canard aux abricots – seared Mallard duck breast with apricots, brandy, orange and chanterelles
- Atlantic black cod – pan roasted and steamed ‘au paupiette’ with ginger butter, soy, sesame and scallion over stir-fried edamame ginger rice
- 10 oz pan roast NY Strip steak with stir-fried vegetables – truffle butter and roasted potatoes
- Cote de Veau – natural veal chop pan roasted, roasted porcini mushroom creme – pommes souffle
- Cioppino alla Livornese – Diver scallops, tiger prawns, Atlantic cod, manila clams, PEI mussels, braised in tomato garlic pernod broth – grilled house made rustic bread
- Seared scallops’ linguini, black garlic, broccoli rabe and beurre blanc, chives over fresh linguini pasta with flat parsley and garlic toast
- Chicken breast scallopini with capers, parsley, vermouth and lemon butter, roasted fingerling potatoes and roasted broccolini
- Salt crusted dry aged standing rib roast of beef served medium rare with whipped chive potatoes, creamed spinach – (parties 5 or more)
Dessert
- Authentic espresso and chocolate tiramisu with dark chocolate fresh raspberries, whipped cream and mint
- Pear and blueberry crumble with premium vanilla bean ice cream and dulce du leche
- Baked apple galette with whipped cream and caramel sauce
- Crepes Suzette traditional avec l’ orange, citron, beurre and brandy
- Warm dark chocolate souffles with creme anglaise
- Warm baked apple and blueberry cobbler with premium vanilla bean ice cream and dulce du leche
- 25 year aged Cognac baked apple en croute avec sauce caramel