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1/2 dozen oysters served with mignonette.
Seasonal mushroom soup made fresh daily.
Green salad. Mixed organic green salad with honey tarragon vinaigrette dressing.
Snails and mushroom stew with garlic parsley butter.
Baked goat cheese served over assortment of organic greens with roasted beets and mis.
Steamed Mediterranean mussels in a white wine, shallots, butter and parsley broth.
Served with saffron aioli.
Grilled dry aged ribeye steak with cabernet sauvignon wine reduction sauce.
Slow cooked Muscovy duck leg served with garlic parsley butter.
Pan seared filet mignon with brandy, port wine truffle reduction sauce. Add duck liver or lobster tail for an additional charge.
Arborio rice in saffron broth with mussels, shrimp, calamari, and lobster.
Crispy sweetbread with wild mushroom port wine reduction.
Vegan pasta with seasonal vegetables.
Grilled salmon served with grilled pineapple vierge sauce.
Pan seared scallops with saffron sauce.
Fresh fettuccine pasta, grilled Mary's chicken, applewood smoked bacon, mushrooms and Gruyere cheese.
Creme brulee with California orange candy.
Deconstructed apple pie with caramel sauce and ice cream.