Appetizers
Scallops Rockefeller
Pan seared sea scallops served on top of creamed spinach with bacon and melted gouda glacage sauce
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 parmesan vinnegrette.
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.
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
