Fall Dinner Menu

3 or 4 courses (2 Hors D’oeuvres): $75/$90
(20% gratuity will be added on parties of 5 or more)

Hors-d'ouvre

Mesclun de Salade d’Automne
Mixed Greens , Grapes, Pistachio, Blue Cheese Crumble, Cabernet Vinaigrette

Escargots à la Bourguignonne
Snails, Butter, Garlic and Parsley

Moules de l’Île-du-Prince-Édouard
Prince Edward Island Mussels, Smoky Garlic, White Wine Broth
Potage Saisonnier
Seasonal Soup

Risotto du Chef
Chef’s Risotto

Foie Gras Sauté
Pan Seared Foie Gras, Bourbon Apple Compote, Pumpkin Seeds, Rye Croutons
Supplement: $15


Poissons et Viandes

Poisson du Jour
Fish of the Day

Noix de Saint Jacques
Sea Scallops, Purple Cauliflower, Cranberry, Meyer Lemon

Sole de Douvres Meunière
Dover Sole, Lemon and Brown Butter Sauce, Table Side Preparation
Supplement: $15

Poulet au Curry
Chicken, Butternut Squash, Pickled Raisins, Curry Jus

Entrecôte de Bœuf Lyonnaise
Black Angus NY Strip Steak, Gratin Dauphinois, Caramelized Onions

Magret de Canard à la Grenade
Pan Seared Duck Breast, Parsnip Purée, Pomegranate Gastrique


Sélection de Desserts
  
 
Mousse au Chocolat et son Caramel Salé
Chocolate Mousse, Salted Caramel, Crème Chantilly

Soufflé du Jour
Soufflé of the Day
Supplement: $5

Crème Brûlée
Traditional Crème Brûlée

Pommes au Four Gratinées
Braised Apples, Calvados Sabayon Gratinée

Ile Flottante de “Catherine”
Soft Meringue, Anglaise Sauce, Caramel, Toasted Hazelnuts

Fromage du Jour
Cheese of the Day with Accompaniments
 
 
 
Nespresso
Espresso: $ 4.00 • Double: $ 5.00 • Cappuccino: $ 6.00 • Coffee: $ 4.00

Irish Coffee • French Coffee • Mexican Coffee • XO Café Patron Cooler
all $ 13.50

Imported Tea Selection: $5.00 • Iced Tea (per carafe): $6.00


20% gratuity will be added on parties of 5 or more
We will do our best to accommodate your dietary requirement.


Chef Exécutif, Christine Migton
Directeur de Salle, Stéphane Bocket