ENTRÉES
◊ PAN SEARED TROUT 29
pomegranate coulis, braised white beans, duck fat roasted rainbow carrots
◊ CHICKEN SCHNITZEL 27
pear salad, preserved lemon vinaigrette
◊ DUCK CONFIT CASSOULET 35
braised white beans, artisan sausage, duck fat roasted rainbow carrots
◊ VEGETABLE WELLINGTON 26
mushrooms, butternut squash, lentils, leeks, chèvre, French green beans
wild mushroom gravy
◊ GRILLED SALMON* 32
dill mustard glaze, crème fraiche mashed potatoes, French green beans
◊ GRILLED PORK CHOP* 35
tarragon-mustard cream, crème fraiche mashed potatoes, sautéed kale
◊ VADOUVAN SHRIMP & SCALLOP RISOTTO 38
duck fat roasted rainbow carrots, spinach, Prima Donna
spiced pumpkin seeds
◊ CABERNET BRAISED BEEF SHORT RIB 34
cheddar, bacon & chive potato cake, sautéed kale, bordelaise
◊ LAMB NAVARIN 34
slow-braised lamb, white wine tomato ragout, carrot, thyme
crème fraiche mashed potatoes
TODAY’S CHEF SELECTION, (please ask your server) Mkt
◊ GRILLED FILET MIGNON* 38
truffled wild mushroom butter, crème fraiche mashed potatoes
French green beans
STEAK FRITES* 32
sliced hanger steak, herbed Maître d’butter, hand-cut fries
