Provençal Fish Soup

Smoothly blended, served with Gruyère, Rouille and Croutons

Porcini Mushroom & Chestnut Soup ***

Blended with Cream, served with Truffle Escence Oil

English Pea Gazpacho ***

with Lemon Sorbet

Mesclun Mixed Greens with Watermelon Cherry Tomatoes ***

Shallots, Fresh Herbs tossed in a Sherry Tarragon Vinaigrette

Goat Cheese and Honey Croustillant

atop an Apple, Pine Nut, and Arugula Salad with an Orange Beet Vinaigrette

Arugula Salad of Shaved Fennel & Parmesan ***

with Red Onion. Topped with Homemade Smoked Salmon

Organic Cherry Tomatoes with Beets, Feta Cheese Crumble

Micro Basil Salad, Honey, Mustard, & Pesto Dressing

Blue Crab Salad

with Mangos, Apples, Cherry Tomatoes, Micro Greens, Pickled Vegetables and a Passionfruit Yuzu Dressing

Seared Foie Gras with Raspberries and a Blueberry Gastrique

Bay Scallops

Grilled "A La Plancha" on-the-half shell with a Chablis Buerre Blanc Sauce

Pan-Grilled Mussels

with Lemon, Garlic and Parsley broth ***

Burgundy Escargot

(6) Cooked in Garlic and Parsley ***

Cast Iron of Mussels & Frog Legs

with Garlic and Parsley Bechael, and a Parmesan Gratinée

Homemade Smoked Salmon

Marinated with a Citrus Vinaigrette, served with Strawberries and Arugula

Tuna Tartare

with Avocado Guacamole, Ginger and Lime Syrup

Maine Lobster Ravioli

stuffed with Green Onions, Lemon Zest and Mascarpone, in a Lobster Bisque Sauce

Shrimp Kataifi

(3) Shrimp wrapped in Basil and Kataifi on a bed of Creamy Hummus with Lobster Bisque Sauce

Fried Green Tomato

Served on a bed of Goat Cheese Cream with a Pistou Honey Raspberry Vinegar Reduction

Cheese Plate

Brie Stuffed with Truffle, and Fourme D` Ambert, Mini Baguette, Poached Pears, Figs and Wallnuts

Organic Salmon, Sauce Vierge with Papaya and Mango ***

Served with Fingerling Potatoes and Grilled Asparagus

Sauteed Wild Pink Shrimp ***

(4)‎ Argentinian Shrimp with Sauteéd Vegetables, Basmati Rice and Lemon Sauce

Loup De Mer (Mediterranean Sea-Bass) ***

Grilled A la Plancha and served with Mashed Potatoes, Steamed Asparagus, and Lemon Caper Sauce

Seared Swordfish, Marinated in Lemon and Coconut Milk ***

with a Spicy Coconut Lemongrass Sauce, served Work Vegetables and a Cliantro Pistou

Moules-Frites ***

Pan-grilled Mussels with Lemon, Garlic & Parsley, Served with French Fries

Boneless Wagyu Short Ribs

Braised in Red Wine Reduction, Served with Potatoes, Baby Vegetables and Crustini

Duck Leg Confit ***

with Parsnip Purée, Mango Fries and an Orange Ginger Glaze

Pork Shank

Marinated and slowly cooked with Mustard Sauce. Served with Garlic and Thyme Roasted Potatoes

Colorado Lamb Filet (7 oz) ***

Grilled with a Garlic Truffle Crust. Served with a Truffle Cauliflower "Mousseline", Brocolini and a Cranberry Lamb au Jus

Nebraska Grass Fed Filet Mignon (7 oz) ***

Served with a Potato and Raclette Cheese Souflé, sautéed Zuchini and Onions, and Marchand de Vin Sauce.

USDA Prime Sirloin (7 oz) Steak Frites***

Served with French Fries.  Choice of Sauce: Creamy Black Peppercorn, Roquefort, or Béarnaise.

Wagyu Steak Tartare

Garnished with a Raw Egg and Served with French Fries

Sweet Breads

Sautéed in butter, served with a Parmesan Polenta Cake, Tomato Provençal, Coffee Cognac Sauce, diced Pears and Red Peppers, drizzled with a Red Wine Reduction

Provencal Tomatoes

Steamed Asparagus

Grilled Asparagus

Steamed Broccoli

Broccoli Roquefort

Sautéed Spinach

Sautéed Mushrooms

Sautéed Onions

Parmesan Pomme Frites

Truffles Fries

Warm Chocolate Cake

Served with Raspberry Coulis and Coffee Ice Cream (10-minute preparation)

Traditional Crème Brûlée

Bourbon Vanilla Flavor

Chocolate Profiteroles

Stuffed with Vanilla Ice Cream, Topped with Chocolate Granache and Toasted Almonds

Apple Tart

Served with Salted Butter Caramel and Vanilla Ice Cream

Melody of Ice Cream and Sorbet

3-Scoops of Your Choice - Ice Cream (Vanilla, Chocolate, Coffee, Tiramisu) and Sorbet (Strawberry, Raspberry, Mandarin, Mango, Lemon)

Crêpe Suzette au Grand Marnier

Served with Mandarin Sorbet

Lemon Tart Meringue

Tiramisu Liegeois

Tiramisu Ice Cream, Coffee Cream, Hot Chocolate and Toasted Almonds

Pavlova

Fresh Fruit with a Pomegranate and Champagne Syrup atop a Meringue Crust served with Vanilla Ice Cream