hand sliced salmon carpaccio, house made horseradish ice cream, pink peppercorn, salmon roe
$23.00
Pour La Table
ZUCCHINI SQUASH CHIPS
Lemon aioli, pimente espelette
$12.00
Petite Gougeres
Truffle, gruyere cheese puff
$9.00
WARM BRIE
Roasted pear, wild mushrooms, garlic, baguette
$19.00
DEVILED TRUFFLED EGGS
Comte' cheese, black truffle
$15.00
FROMAGE
12 month aged prosciutto, saucisson, pate` de campagne, house made marmalade, cornichons, comte cheese, brie, blue roquefort, served with marmelade, pickles and french baguette
24 hour herb brined roasted chicken, sauteed spinach, pomme puree
$33.00
FIRST COURSE
CARPACCIO DE POULPE A LA TAPENADE D'OLIVES
Octopus Carpaccio, Shaved Red Onions, Olive Tapenade, Lemon Agrumatopaired with --Gerard Bertrand Brut
SECOND COURSE
CREVETTE GEANTE GRILLEE AUX HERBES
Herb Marinated Grilled Whole Jumbo Prawn, Beurre Blanc Sauce, Toasted Baguettepaired with -- Gerard Bertrand Cotes des Roses Art Edition
THIRD COURSE
FILET D'AGNEAU ROTI
Roasted Lamb Loin, Crispy Potato Galette, Rainbow Swiss Chard, Herb Demi-Glacepaired with -- Gerard Bertrand an 1152 Cahors Malbec
FOURTH COURSE
MAGRET DE CANARD FUME
House Smoked Duck Breast, Honey Sweet Potato, Gold And Red Beet Chips, Orange Port Wine Saucepaired with -- Gerard Bertrand Chateau de Villemajou Gran Vin
FIFTH COURSE
MOUSSE AU CHOCOLAT BLANC
White Chocolate Mousse, Raspberry Sauce Cookie Crumbs paired with -- Gerard Bertrand Aigle Royal Pinot Noir
Steamed Halibut Fillet, Crumbled Polenta Cakes with Oyster Mushroom Sauce- PAIRED WITH -Argyle Chardonnay
Third Course
CHEVREUIL AU FOIS GRAS ET SAUCE DIANE
Pan Roasted Grass Fed Venison Loin, Maitre 'D Butter, Foie Gras, Pommes Gratin and Wild Mushrooms with Diane Sauce- PAIRED WITH -Argyle Boom House Pinot Noir
Fourth Course
MAGRET DE CANARD AU BARBECUE
Pan Fried Duck Breast, Smoked Caramelized Shallot with BBQ Onion Sauce- PAIRED WITH -Argyle Pinot Noir Reserve
Fifth Course
CHEESECAKE A LA VANILLE
Vanilla Bean Cheesecake, Berry Compote, Crispy Chocolate Mousse- PAIRED WITH -Argyle Brut Rose
STARTERS
SOUP DU JOUR
SALADE TIEDE D'EPINARDS
pistachios, goat cheese, warm bacon dressing
ENTREES
SANDWICH DE POISSON
deep fried sole fillet, tartare sauce, cole slaw pan brioche
LINGUINE A LA SAUCE CREMEUSE
fettuccine pasta, alfredo sauce, topped with grilled chicken
SAUMON AU ANETH BEURRE BLANC
pan seared salmon, caramelized onions, mashed potatoes, petite salad, dill beurre blanc
SANDWICH AUX CREVETTES
deep fried shrimp with cole slaw tartare & french fries
PENNE A L'ARRABBIATA
spicy tomato sauce, grana padano, grilled chicken
SAUMON AU PESTO
pan seared with pesto, pomme puree and beurre blanc
DESSERTS
CREME BRULEE
salty caramel gelato
First Course
Gateau De Crabe
jumbo lump crab cake, citrus dressing, cucumber ribbons carpaccio- PAIRED WITH -Hess Collection Chardonnay, Napa Valley
Second Course
Ahi Thon En Croute De Sesame
sesame encrusted ahi tuna, wasabi pea puree, cilantro, soy sauce- PAIRED WITH -Panthera Pinot Noir, Sonoma Coast
Third Course
Roasted Beef Ribs
roasted marinated beef ribs, potato puree, onions, red wine pepper sauce- PAIRED WITH -Maverick Ranches Cabarnet, Pasa Robles
Fourth Course
Roti De Longe D'agneau Facon Wellington
lamb loin wellington, baby carrots, pommes gratin, demi-glace- PAIRED WITH -Hess Collection Iron Corral Estate Vineyard, Napa Valley