ENTRÉES
◊ ROASTED PHEASANT 32
sherry beurre blanc, duck fat roasted potatoes, braised napa cabbage
◊ CHICKEN SCHNITZEL 26
mixed greens, radicchio, apple, pecans, chèvre, blood orange vinaigrette
◊ GRILLED VEAL CHOP* 37
brandy-apple demi, braised napa cabbage,
cheddar bacon & chive potato cake
◊ KING OYSTER MUSHROOM STEAK 23
Provençale pistou, almond aillade, spinach
◊ PAN SEARED TROUT 28
beurre noisette, French green beans, braised napa cabbage
◊ GRILLED SALMON* 29
balsamic mustard glaze, crème fraiche mashed potatoes,
French green beans
◊ PAN SEARED SCALLOPS 37
sorrel white wine nage, duck fat roasted potatoes, French green beans
◊ DUCK FETTUCCINE 32
confit duck, wild mushrooms, crispy duck skin, sauce forestière
◊ BOMMA STEW 33
stout beer braised beef tenderloin, crème fraiche mashed potatoes,
crispy thyme
TODAY’S CHEF SELECTION, (please ask your server) Mkt
◊ GRILLED FILET MIGNON* 37
Dijon horseradish butter, crème fraiche mashed potatoes,
French green beans
STEAK FRITES* 31
sliced hanger steak, herbed Maître d’butter, hand-cut fries