ENTRÉES
◊ PAN-SEARED TROUT 28
lemon-caper beurre blanc, French Green beans, carrot purée
◊ GOAT CHEESE RAVIOLI DAUPHINÉ 23
Emmentaler, garlic cream, spinach, chives
◊ GRILLED LAMB CHOPS 35
blood orange pinot glaze, potato gratin, asparagus
◊ CHICKEN SCHNITZEL 23
mixed greens, pear, pomegranate seeds, Prima Donna, walnuts, mustard vinaigrette
◊ GRILLED SALMON* 29
blood orange beurre blanc, crème fraiche mashed potato, French green beans
◊ PAN-SEARED BRONZINO 34
citrus-shallot cream, carrot purée, asparagus
TODAY’S CHEF SELECTION, (please ask your server) Mkt
BACON WRAPPED BISTRO MEATLOAF 25
caramelized onions & mushroom gravy, French green beans, cheddar, bacon & chive potato cake
◊ SEARED SHRIMP & SCALLOP RISOTTO* 37
sautéed leeks, fennel, bacon, Prima Donna
STEAK FRITES* 27
sliced hanger steak, herbed Maître d’butter, hand-cut fries
RED WINE BRAISED BEEF SHORT RIBS* 34
crème fraiche mashed potatoes, spinach
◊ FILET MIGNON* 37
horseradish demi-glace, crème fraiche mashed potatoes, French Green beans