Photos: Menu Sampling January-February-March 2012

Menu PDFs: Weekend Brunch | Breakfast | Lunch | Dinner | Wine List | Dessert | Late Night See delicious photos of Breakfast January 25—March 13, 2012 GRILLED SALMON QUINOA SALAD with crispy sunchoke chips, arugula, honey-tarragon vinaigrette and shaved Prima Donna cheese (lunch) Flatbread: Roasted Golden Beet, Spiced Walnut & Goat Cheese PAN SEARED SEA SCALLOPS with bacon jam and beurre blanc over forbidden black rice and sautéed greens SPLIT PEA & HAM SOUP with mint crème fraiche WILD BOAR SAUSAGE with bacon jam over sautéed barley and chiffonade Brussels sprouts FOIE GRAS MOUSSE with bacon jam and crispy herb toasts FORBIDDEN BLACK RICE served with buttered leeks, roasted butternut squash, sautéed wild mushrooms and toasted walnuts SAUTEED WILD MUSHROOM & SHRIMP RISOTTO with crumbled goat cheese, truffle oil and fresh herbs WILD CAUGHT SHRIMP SALAD SANDWICH with celery, red onion, honey tarragon vinaigrette and mayonnaise on a croissant, served with hand-cut fries (lunch) FRENCH DIP thinly sliced Certified Angus Beef® on a toasted baguette with caramelized onions, Emmentaler and jus for dipping, served with hand-cut fries (lunch) TRUFFLE & PISTACHIO SAUSAGE with warm sunchoke salad BUTTERSCOTCH CRÈME BRÛLÉE with cinnamon palmier VANILLA-MASCARPONE CHEESECAKE with port wine poached pear BISTRO SANDWICH, scrambled eggs, shaved ham, bacon, vintage cheddar and mustard aïoli on a toasted English muffin, served with bistro potatoes (Breakfast/Brunch) MUFFIN BASKET, assorted fresh baked muffins served warm with butter (Breakfast/Brunch) SPINACH, MUSHROOM & HAM OMELET with crumbled goat cheese and chives, served with bistro potatoes (Breakfast/Brunch) See more breakfast photos! A few standards... Wednesday Evening Special: Mussels, Wine, Music. Prince Edward Island Rope Grown Mussels steamed in Riesling with fresh herbs and fries. Monday Daily Special: Chicken Cordon Bleu CROQUE MONSIEUR, shaved Westphalian ham, Emmentaler and béchamel sauce on sourdough, grilled until crispy and served with hand-cut fries (lunch) Chef’s Charcuterie Board, cured and prepared meats with Dijon mustard and cornichon Lobster Fricassee Dip Crème Filled Warm Beignets with powdered sugar and honey or hot chocolate sauce Duck Confit Salad with fresh spinach, Farmer’s cheese, dried cherries, almonds and cranberry-orange vinaigrette (lunch)     See Photos from Previous Menus