Chilled Veal Tongue Salad - Delicately butter poached, thinly sliced Veal Tongue incorporated with spring peas, peppers, baby carrots, and a light crème fraiche dressing.
Seared Foie Gras - Atop toast, accompanied by a orange fennel marmalade, and a cherry port reduction.
Crab cakes - Panko encrusted and finished in chef’s butter with a side of chili remoulade.
Steak Tartar - Hand-selected, diced beef tenderloin, dressed with black truffle oil, cracked peppercorn, grated gruyere cheese, white balsamic vinegar and served atop toasted brioche, garnished with scallions, cucumbers, and balsamic drizzle.
Gratin D’ Escargot - Caper raisin jam and pickled onions complementing, Escargot suspended in a baked goat cheese, parmesan, and white wine béchamel.
Artisan charcuterie plate - Chef’s selection of artisan meats and cheeses accompanied by an assortment of dried fruits, olives, quince paste, honey, and gourmet crackers.
Prince Edward Island Mussels - Choice of preparation served with toast points.
- Pancetta and sweet vermouth with shallots and grape tomatoes
- Spicy cream. Cocont milk with Jamaican jerk spices and fresh herbs
- Red thai curry traditional curry with coconut milk and thai spices
Chorizo and Fennel Steamed clams - One dozen little neck clams, sautéed chorizo, fennel, and garlic, steamed in white wine and butter (over spaghetti additional)