Asparagus Grenobloise
Steamed Tender Asparagus Presented with Tarragon Vinaigrette,
Capers, and Chopped Egg

Wild Mushroom Feuilleté
Presented with Cognac Sauce

Salmon Gravlax
House-Made Gravlax Served with Dill Sauce on Potato Risotto

Crispy Crab Cake
with Chili Mayonnaise on a Bed of Mesclun

Peppered Rare Ahi Tuna
Sushi Grade Tuna, Crusted with Fennel and Peppercorn
with Onion Marmalade & Sherry Vinaigrette

Scampi Provençal
Sautéed with Garlic Basil Tomato Cream Sauce

Escargot
Sautéed in Parsley Garlic and Leek Fondue

Sautéed Foie Gras
with Wild Mushroom Port Wine Sauce on Bed of Arugula
Add $5 pp