The Menu
Appetizers
ESCARGOT
Baked escargot in a rich herb butter, accompanied by sliced toasted baguette.
CRUDITÉS
A delicious assortment of fresh and crisp raw vegetables. Accompanied by creamy Dijon aioli, sherry vinaigrette, and hummus for dipping. Served with flatbread triangles
BACON WRAPPED PRAWNS
Tender prawns wrapped in hickory smoked bacon, served with spicy aioli.
TARTINE
Toasted baguette with Gournay herb cheese, topped with chopped pancetta, tomato, sherry vinegar, fresh basil and tarragon
CRAB CAKES
Lump crab meat, red bell pepper and shallot cakes, sauteed in herb butter and topped with lemon beurre blanc
PAILLASSONS DE COURGETTES
Pan fried zucchini and Gruyère cakes drizzled with spicy aioli
STEAK TARTARE
Chilled and raw, tender steak deliciously and served with toast points and creamy Dijon aioli
SAUCISSE LONGANIZA
House made herb sausage sliced and served with flatbread and a chunky sauce piquante a la tomate
DEVILED APPLES
Granny Smith apple slices topped with Manchego cheese, Serrano ham and spicy apple butter jam
ANGEL’S DEVILED EGGS
Heavenly elevated deviled eggs topped with micro chives. (optional add-ons: sliced steak, lump crab meat)
Soups And Salads
All of our salad dressings are made in house. Choice of Blue Cheese, Ranch, Caesar, Louie, or Sherry Honey Vinaigrette
LOBSTER BISQUE
Luscious bisque full of tender chunks of lobster meat
CREAMY FRENCH ONION SOUP
A velvety smooth, creamy onion soup topped with a slice of toasted baguette and melted Gruyère cheese
CAESAR SALAD
Romaine lettuce with house-made Caesar dressing, croutons, and shaved parmesan. Choose your salad preparation with or without anchovies
CRAB LOUIE
Romaine and iceberg lettuce, lump crab meat, asparagus, cucumber, tomato, special radish, hard-boiled egg, and Louie dressing
RED DEVIL SALAD
Baby Red Romaine lettuce, blue cheese crumbles, tomato, thinly sliced red onion, crumbled bacon, micro herbs, and blue cheese dressing
BEET SALAD
Spring mix, beets, feta cheese, tomato, toasted almonds, sherry honey vinaigrette
SIDE SALAD
Spring mix, cucumber, tomato, red onion, your choice of dressing
Main Dishes
SEARED DUCK BREAST
Marinated duck breast with potatoes au gratin and roasted pepper aioli, topped with micro herbs
COQ AU VIN
Succulent chicken braised in burgundy wine with pancetta, mushrooms, carrots, onions, garlic and fresh herbs. Served with garlic mashed potatoes
CHICKEN FRICASSEE
Tender, slow cooked chicken and vegetables in a rich cream sauce. Served with garlic mashed potatoes
PAN-SEARED SALMON
Faroe Island Salmon topped with lemon beurre blanc. Accompanied by creamy herb risotto
BRANZINO A LA BRAZA
Grilled whole boneless branzino, accompanied by tabbouleh
BRAISED LAMB SHANKS
Lamb shanks slowly braised in red wine and herbs, served with garlic mashed potatoes
PARMESAN LINGUINE AND CLAMS
Littleneck clams with Linguine noodles tossed in a white wine parmesan sauce, crushed red pepper, herbs, and lemon
LOBSTER MAFALDINE
Lobster tail perched atop Mafaldine pasta tossed in a creamy lobster sauce, cherry tomatoes and fresh spinach leaves
PORC ET HARICOTS
French cut pork seared and drizzled with Dijon aioli, served atop white beans simmered a delicious tomato and bacon sauce
DOVER SOLE
Served with herb rissoto and topped with lemon beurre blanc
Steaks
45-DAY DRY AGED BONE-IN NEW YORK STRIP, 16OZ
DELMONICO RIBEYE
PRIME PORTERHOUSE
FILET MIGNON
PICANHA
PRIME NEW YORK, 16OZ
DRY-AGE PRIME COWBOY, 16OZ
SAUCE ACCOMPANIMENTS – Choose from Demi-glace, Black Peppercorn, Béarnaise, or Creamy Horseradish
Sides
TWICE BAKED POTATO
Twice baked with cheddar cheese, bacon, butter, sour cream and chives
STUFFED PASILLA PEPPERS
Grilled mild pasilla peppers stuffed with mozzarella cheese
KOHLRABI
Grilled and finished with herb butter
LEMON BUTTER ASPARAGUS
Asparagus sautéed in lemon butter herb sauce (optional add-on: hollandaise*)
BAKED SWEET POTATO
Topped with butter, cinnamon and brown sugar
HERB RISOTTO
Creamy risotto with fresh herbs
GARLIC MASHED POTATOES
Buttery and smooth mashed potatoes
Desserts
GRAND MARNIER CRÈME BRULEE
Prepared tableside
CHOCOLAT FONDUE POUR DEUX
Served with fresh fruit, cake macarons, and marshmallows
HUMMINGBIRD CAKE
A rich pineapple-banana spiced rum cake topped with cream cheese icing and chopped pecans
DEVIL’S RED APPLE
A whole apple poached in mulled wine, served with pie spiced vanilla ice cream
BAKED ALASKA
Vanilla sponge cake topped with ice cream and covered in Italian meringue. Finished tableside
LEMON TART
COEURS EN CHOCOLAT BLANC
Chocolate Heart Cup filled with Chocolate Mousse
*Consumer Advisory: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.