Cranberry compote, crispy puff pastry, poached pear, with truffle oil.
Tomato coulis, ratatouille.
Bleu cheese, julienne apples, honey-glazed hazelnuts, apple cider vinaigrette.
Phyllo pastry shell, garlic creamed spinach, red wine and leek reduction.
Mesclun greens, pickled watermelon rind, balsamic vinaigrette.
Goat cheese fondue, mesclun, pumpkin-spiced almonds.
Profiterol garnish.
Fresh peaches, honeyand pecans.
Asparagus, bacon, corn veloute.
Phyllo pastry shell, roasted garlic creamed spinach, red wine and leek reduction.
Strawberries, mesclun lettuce, dijon vinaigrette.
Finished with brandy, pecorino romano cheese.
Brunoise of vegetables, lobster sauce and cognac, creme fraiche.
Choice of appetizer or soup or salad, entree and dessert.
Layered puff pastry, wild mushroom duxelle, pate foie gras, veal demi-glace.
Lobster, diver scallops, shrimp, market fish, fennel tomato broth.
Herb spatzle, turnips, apricot gastrique.
Potato gratin, peppercorn sauce.
Potato cake, vegetable dujour, roquefort infused bordelaise.
Arugula pesto orzo pasta, juienne of vegetable, mango coulis.
Pommery mustard vin blanc, chef selection of potato and vegetable.
Pommery mustard vin blanc, medley of fresh vegetables, country mashed potato.
Tomato coulis, ratatouille.
Over rice pilaf.
French pepper steak, finished with cognac.
House made spinach fettuccini.
Potato an vegetable du jour, natural sauce.
Profiterole garnish.
Goat cheese fondue, mesclun, pumpkin-spiced almonds.
Bleu cheese, julienne apples, honey-glazed hazelnuts, apple cider vinaigrette.