Dinner Menu

Hot Appertizers & Soup

Soup à l'Oignon Gratinée- three cheese onion soup
8.00
Potage Crémeux à la Courge – Butternut squash & sweet potato bisque with toasted almonds
8.00
Moules au Pistou- Sauteed mussels, pesto and cream
13.00
Escargot Bourguignonne- Snails and shallots in garlic, butter, parsley, & brandy
13.00
Confit de Canard aux Groseilles et Cassis- Duck confit with red California currants & cassis
13.00
Foie de Veau aux Pommes- Sauteed calf’s liver with roasted apples
13.00
Farro au Safran- Warm saffron faro pilaf, kale, cranberry and edamame
12.00
Aubergine Parmigiana- Fried eggplant, ricotta, goat and parmesean cheese, and tomato couli
12.00
Gnocchis de pomme de Terre Provençale- Potato dumplings with tomatoes, olives, mushrooms, chili peppers, parsley & basil
13.00

Cold Appertizers

Tartare de Saumon et Saumon fume- Norwegian smoked salmon & fresh Atlantic salmon tartar
13.00
Terrine de foies de Volaille et Porc- Pork and chicken liver mousse with truffles and crostini
11.00
Carpaccio de Boeuf à la Pulpe de Citron- Beef tenderloin carpaccio with lemon pulp, parmesan, and arugula
10.50

Salad

Salade de Betteraves et Fromage de Chèvre- Beet sald, arugula, endive, goat cheese, candied walnut and vinaigrette
9.00
Salade César-Classic romain Caesar salad
8.00
Salade de Kale- Kale, cranberries, edamame, slivered red onions, butterut squash in herb vinaigrette
9.00

Pasta

Capellini aux fruits de Mer-Angel hair pasta with shrimp, sea scallops, mussels & squid in vodka cream or garlic sauce
30.00
Lasagne de Legume au Chèvre et Fromage Ricotta- Vegetarian lasagna with tomato coulis
22.00

Seafood

Sôle de Douvre à la Meuniére et le Zeste d'Orange- Pan seared Dover sole with btter lemon, capers and orange zest with faro & haricot vert
35.00
Filet de Cabillaud en Croûte de Parmesan-Miso sake marinated and Parmesan crusted Atlantic cod with vegetable risotto
28.00
Filet de Loup de Mer au Jus de Persil-Roasted whole European seabass with parsley puree, olive oil, lemon, French beans & potatoes
32.00
Filet de Saumon Moutarde de Dijon et l’Aneth-Pan roasted salmon, dill, mustard, champagne cream, potatoes and haricot vert
28.00
Crêpe à la Renaissance- Crepe filled with English peas, mushrooms, spinach, shrimp, crab meat, sea scallops & saffron bisque
28.00
Filet de Pèrche aux Petits Légumes en Papillote- Perch baked in parchment paper with tomatoes, baby vegetables & herb dusted basmati rice
28.00

Meat

Le Châteaubriand pour Deux- Center cut beef tenderloin, seasonal vegetables & potato gratin with bérnaise or red wine sauce
75.00
Piccata de Veau au Citron- Veal scaloppini in lemon butter & capers with risotto & asparagus
28.00
Foie de Veau à la Lyonnaise- Seared calf’s liver with caramelized onions, sautéed spinach & potato gratin
28.00
Filet Mignon Sauce au Dubonnet- Grilled beef tenderloin, sautéed spinach, potato gratin with red dubonnet demi-glaze
32.00
Carré d’Agneau- Roasted Colorado rack of lamb with potato puree, English peas and mint jelly
35.00

Poultry

Escaloped de Poulet Flambée au Calvados- Pan seared chicken breast with apples, Calvados brandy & pistachio dusted wild berry saffron rice
22.00

Risotto