Appetizers
Chef's Garden Salad
From Michael Latour's garden; Lola Rosa, Boston, Arugula, and Frissee lettuces topped with tomatoes, crutons,and parmesan cheese and dressed with shallot-parmesan vinnegrette.
Pate de Foie Gras (Duck Liver Pate)
With traditional garnish (Crutons, mustard, balsamic fig...) and BACON
Lobster Bisque Soup
With sprinkled crabmeat on top
Fallen French Cheese Souffle
Brie and goat chesse mixture served warm with toasted pecans, berry compote, and truffle honey.
Entrees
Sliced Loin of Venison
[From New Zealand] Peppercorn sauce, mushrooms, mashed potato, mixed veggies [Gluten Free Dish]
Dover Sole Meuinere
Lemon-white wine-butter sauce, veg du jour, mashed potatoes.
Braised Lamb Shank [On the Bone]
With mashed potatos and mixed veggies, and natural braising sauce
Half of a Roasted, Crispy Duck [On The Bone]
Wild rice blend, mixed veggies, Grand Marnier Sauce
Stuffed Crispy Duck Leg
Stuffed with mushroom duxelle (paste) and pate de foie gras. Served with wild rice blend, mixed veggies and orange liqour sauce
