ENTRÉES
◊ TROUT PERIGOURDINE 28
wild rice pilaf, roasted broccolini
CHICKEN PAILLARD 26
crème fraiche mashed potatoes, French green beans
◊ COFFEE RUBBED VENISON CHOP* 37
strawberry-mint jam, crème fraiche mashed potatoes, roasted broccolini
◊ VEGETABLE NAPOLEON 23
zucchini ribbons, broccolini, blistered tomato cream emulsion,
wild rice pilaf, spinach, puff pastry, balsamic glaze
◊ GRILLED SALMON* 29
blackberry beurre blanc, crème fraiche mashed potatoes, French green beans
◊ POISSON LA PERSILLADE 32
black cod, sauce vierge, wild rice pilaf, spinach
◊ LEMONY PAN SEARED SCALLOP RISOTTO* 37
blistered cherry tomatoes, spinach, Prima Donna, chives,
hazelnut brittle
◊ BRAISED BEEF SHORT RIBS 34
brandy-peppercorn emulsion, bacon & chive potato cake, spinach
◊ BEEF BOURGUIGNON 33
slow-braised filet mignon tips, carrots, lardons, pearl onions,
red wine mushroom ragout, crème fraiche mashed potatoes
TODAY’S CHEF SELECTION, (please ask your server) Mkt
◊ GRILLED FILET MIGNON* 37
herbed chèvre emulsion, crème fraiche mashed potatoes,
French green beans
STEAK FRITES* 31
sliced hanger steak, herbed Maître d’butter, hand-cut fries