3 COURSES

Prix Fixe $87

Complementary Amuse Bouche & Champagne

FIRST COURSE

Oyster Rockefeller
Blue Point Oyster on the Half Shell, Spinach, Shallot, Parmesan and a Drizzle of Hollandaise

Lobster and Crab Bisque 
Made with Cognac Braised Lobster

Foie Gras Poëllé
Seared Foie Gras , Rolled Heart of Green Apple in Hibiscus Reduction, Feuilleté 

Beet and Apple
 Red and Yellow Beetroot, Green Apple Pearl, Avocado

Green Mustard Emulsion

Fromage de Chèvre en Croute
 Broiled Goat Cheese in a Pastry Puff, Bed of Greens, Radish, Olive Oil and White Wine Dijon Dressing

Scallop and Endive
 Artichoke Heart, Belgian Endive, Mixed Greens, Lemon Dressing

MAIN COURSE

Prime Rib Poivre Vert and Cognac Flambé
French Traditional Crushed Green Pepper and Cognac Flambé, Fork Crushed New Crop Potatoes, Cresson

Osso Bucco
 Osso Bucco Braised in a Rich Cabernet and Mushroom Sauce, Served Over House Made Spaetzle

Filet Mignon and Crab Béarnaise
Asparagus, Fingerling Potato, Carrot à l'Étouffé 

Lamb Lollipop 
 Marinated Lamb Chop, Roasted Shallot, Mashed Potato

Black Cherry Duck Confit

Black Cherry, Honey, Ginger and Cabernet Demi-glaze, Fingerling Potatoes, Green Beans

Scallop pappardelle 
Jumbo Sea Scallops Paned Seared in Saffron and Cognac,

Fresh Tomatoes, Slivered Asparagus, Shaved Fennel and Citrus Sauce

SeaBass 
Ponzu Reduction, Confit Fennel and Sweet Onion Purée 

DESSERT

Chocolate and Strawberry Cake

Raspberry Mouse

Lavender Maccaron Cake