APPETIZERS
SOUP DU JOUR
SALAD OF BABY LETTUCE with Fine Herbs and Champagne Vinaigrette
CALAMARI WITH FENNEL TEMPURA WITH SAUCE GRIBICHE
POTATO WRAPPED SCALLOPS WITH FENNEL AND CUCUMBER SALAD
AHI Tuna Tartare
with YUZU VINAIGRETTE, WAKAME SALAD, TOASTED BRIOCHE
LAURA CHENEL'S GOAT CHEESE PARFAIT
WITH A MEDLEY OF BEET SALAD AND WALNUT VINAIGRETTE
GRATINEE MUSSELS with Garlic and Parsley Butter prepared Escargot Style
CARPACCIO OF FILET MIGNON
with Baby Arugula, and CRISPY SHALLOTS SERVED WITH A Black Truffle Vinaigrette
Dungeness Crab Cakes with Baby Lettuce and Sauce Gribiche
Meat and Poultry
Roasted Maple Leaf Duck
with Belgian Endive Gratin and Berry Sauce
NEW YORK STRIP
with Potato Gratin, Braised Spinach and Beurre Maitre d'Hotel
Grilled Pork Loin
with Polenta Fries, Braised Swiss Chard and Smokey Tomato Sauce
GRILLED RACK OF LAMB with Roasted Bell Pepper Salad and Tarragon Salsa
ASPARAGUS RISOTTO with Truffled CrEme Fraiche and Wild MushroOM RAGOUT