Served with toasted pita and fresh vegetables.

Served with toasted baguette.

Served with toasted baguette.

Endive, arugula, shaved fennel, sliced Asian pears, crumbled chevre, candied pecans and apple cider vinaigrette.

Sauteed wild mushrooms, melted leeks, creamy goat cheese spread, shaved parmesan and truffle oil drizzle.

Roasted butternut squash, caramelized onions, arugula and sage pesto, smoked gouda and chipotle honey.

Housemade herb gnocchi, slow-braised rabbit, celery, onion, carrot and English peas in a rich and creamy red wine sauce.

Creole shrimp sauce, cheesy polenta, bacon lardons and lemon gremolata.

Two kobe beef sliders on toasted brioche with Southern comeback sauce and cheddar cheese fondue.

Mussels, shrimp and scallops in a saffron broth with toasted baguette and rouille.

Housemade fettuccine tossed with root vegetables and wild mushrooms in a rustic bolognese sauce.

Petite bistro filet with hand-cut frites and sauce au poivre.

Seared foie gras, duck confit hash and maple glaze.

Semi-sweet and served with a dollop of sweetened whipped cream.