Photos: Menu Sampling July 2010

Menu PDFs: Weekend Brunch | Breakfast | Lunch | Dinner | Wine List | Dessert | Late Night See delicious photos of Breakfast Roasted Beet Salad with mixed greens, Roquefort croutons and vinaigrette Almond Crusted Brie with blackberry compote and black pepper crostini Crème Filled Warm Beignets with powdered sugar and honey or hot chocolate sauce Local Tomato Plate with extra virgin olive oil, Farmer’s cheese and fresh basil chiffonade Herb Crusted Lamb Medallions with ratatouille, lyonnaise new potatoes and parrano-herb grilled baguette Herb Seared Beef Tenderloin Salad with cherry tomatoes, walnuts, Roquefort croutons, mixed greens and walnut vinaigrette Peach Charlotte Royale, delicate peach mousse in a housemade Swiss roll case Gnocchi Provencal with wild caught shrimp, bacon, capers, olives, arugula and heirloom tomato in a light cream sauce Carrot and Roasted Corn Salad with mixed greens, cottage cheese and honey lemon-cumin vinaigrette Seared Scallops with citrus and heirloom tomato crème fraiche, savory tomato bread pudding and French green beans Heirloom Tomato Tart with crumbled Farmer’s cheese, crispy zucchini chips and wilted spinach Truffled Boudin Blanc, pan seared delicate white pork sausage, with caramelized spring onions, wilted spinach and crème fraîche mashed potatoes Wednesday Evening Special: Mussels, Wine, Music. Prince Edward Island Rope Grown Mussels steamed in Riesling with fresh herbs and fries. Chef’s Charcuterie Board, cured and prepared meats with Dijon mustard and cornichon Crêpes Suzette with Grand Marnier orange sauce and vanilla ice cream Lobster Fricassee Dip Confit Duck Sliders with roasted shallot rouille Monday Daily Special: Chicken Cordon Bleu From Previous Menus Cauliflower Gratin Forbidden black rice served with buttered leeks, roasted pumpkin, grilled portabello mushroom and toasted walnuts Crown roast of lamb with caramelized pearl onions, honey-Dijon jus, Roquefort croquettes and sautéed spinach Pan seared foie gras with Cabernet poached pears Black Pepper Grilled Salmon with honey lime butter sauce, crème fraîche mashed potatoes and French green beans Cassoulet, sausage, duck confit, bacon and white beans, served with Brussels sprouts Filet Mignon with herb roasted potatoes, French green beans and Diane sauce Seared Chicken Breast with morel mushroom sauce, served with truffled rice pilaf and sautéed spinach