Our Menu

Chef’s selection trio of Pates, Rillettes, and Terrines.

Grilled and sliced cold ahi tuna with micro greens and balsamic vinaigrette.

Steamed artichoke with ratatouille and fresh herb vinaigrette.

Marinated Gulf shrimp, orange ginger with cayenne pepper and citrus vinaigrette.

Wild mushroom ravioli with port wine sauce.

Braised in creamy garlic sauce.

Glazed with goat cheese and basil.

With grilled chicken, grilled salmon, or shrimp.

Trévisse and mixed greens, mozzarella, red and yellow bell peppers, cherry tomato, oregano, olives, balsamic vinaigrette.

Mesculin greens, smoked sliced breast of duck with goat cheese, pickled onion and carrot.

Smoked salmon and shrimp over mesculin greens with seaweed, grilled zucchini and carrot.

American & French.

Tomatoes, shallots, garlic or capers & butter.

With roasted sweet bell pepper cream sauce.

Sautéed Gulf shrimp linguini with lobster sauce.

Grilled Hawaiian wahoo with citrus sauce (lemon, orange, mustard seed).

Chicken or Seafood, Provençale Style or Lobster Cream Sauce.

Beef tenderloin steak au poivre (black peppercorn mushrooms cream).

Chicken “Facon Nicoise” braised with tomatoes, olives and herbs.

With rosemary garlic sauce.

Grilled beef tenderloin medallions, mushroom cream sauce with Roquefort.

Roast sliced breast of duck with red wine Cassis sauce.

In black trumpet mushroom sauce.

Lightly breaded with pineapple sauce.

With lemon capers parsley sauce.

With fresh berries, berry sauce.

With caramel sauce.

With caramel sauce.

With pear mousse, white chocolate, caramel sauce.

Dark chocolate sauce.

American & French.