◊ SEARED DUCK BREAST* 32
smoked cherry gastrique, wild rice, spinach
◊ ROASTED LAMB LEG PROVENCAL* 33
mint pistou, crème fraiche mashed potatoes, asparagus
◊ GRILLED FILET MIGNON* 37
spring onion emulsion, crème fraiche mashed potatoes, French green beans
◊ TROUT GRENOBLOISE 28
lemon caper butter sauce, toasted breadcrumbs, wild rice, asparagus
◊ GRILLED SALMON* 29
strawberry tarragon beurre rouge, crème fraiche mashed potatoes, French green beans
◊ SPRING VEGETABLE NAPOLEON 23
puff pastry, asparagus, cremini mushrooms, red peppers, roasted tomato cream, balsamic glaze, wild rice
BEEF BOURGUIGNON* 32
slow braised filet mignon tips, carrots, lardons, pearl onions, red wine mushroom ragout, crème fraiche mashed potatoes
◊ SHRIMP & SCALLOP RISOTTO* 37
lemon butter, spring peas, asparagus, basil, Prima Donna
STEAK FRITES* 29
sliced hanger steak, herbed Maître d’butter, hand-cut fries
COFFEE DUSTED RED WINE BRAISED SHORT RIBS* 34
cheddar, bacon & chive potato cake, spinach
TODAY’S CHEF SELECTION, (please ask your server) Mkt