Entrees

Filet Mignon
Seared Filet of Beef with Barley Rhubarb Chard, Fennel and Pernod Strudel, and Shaved Black Truffle Red Wine Reduction

Veal Chop
Pan Roasted Veal Chop, Wild Mushroom Polenta Cake, Baby Eggplant, Broccolini and a Porcini Cream Sauce

24 Karat Bouillabaisse
Seafood Bouillabaisse with Parisienne Potatoes, Saffron and Tomato Broth with 24 Karat Gold Sheet

Confit of Duck
Pastry Tartlet Filled with Caramelized Guava Choucroute, Sliced Breast of Duck, Dark Meat Confit, Braised Petite Squash, Port Wine Dark Cherry Sauce

Lamb Rack
Lavender Scented Roasted American Rack of Lamb with a Creamy Yautia Mash, Sweet Corn Flan, Sour Orange Glace Carrots, Mint Jus

Short Ribs
Five Spice Slow Braised Bison Short Ribs, Onion Jam, Truffle Parsnip Puree, Natural Jus

Maine Lobster
Sweet Butter Poached Maine Lobster, with a Cognac Hazelnut Pheasant Sausage, Preserved Lemon Champagne Risotto and White Asparagus

Dover Sole
Sauteed Dover Sole with a Purple Potato Hash, Asparagus Gratin, Vermouth Roasted Caper and Butter Sauce