Dinner Menu

Chef’s Daily Specialties

* Soup of the Day

 * Salad of the Day

* Fromage du Jour

Appetizers

 * Salmon Carpaccio served with orange and lemon segments, chives and white wine vinagrette  

*  Escargot with shaved fennel

*  Foie Gras over pommes Anna with sautéed grapes and poached pear syrup

* Steak Tartare served with poached pear

* Mussels á la Provençal

(entrée portion available )

 *  Pork Belly with sautéed brussel sprouts, finger crisps and orange-rosemary gastrique  

*  Baby Greens Salad with apples, almonds, Swiss cheese and balsamic vinagrette

Specialty of the House

* Steak Tartare with Foie Gras

(we recommend a glass of Sauternes for the perfect pairing!)

Entrées

* Seared Veal Ribeye over fingerling potatoes and brussel sprouts served with a sauce of grape & foie gras

 * Filet of King Salmon over fingerling potatoes and carrots served with a cream leek fondant

* Brasserie Steak au Poivre served with gratin dauphinois, sautéed shitake mushrooms and carrots  

* Hudson Valley Duck Breast with parsnip mashed potatoes, apples, haricot verts and apple port glace  

* Seared Filet Mignon with cauliflower gratin dauphinois, haricot verts, carrots and green peppercorn sauce   

* Prime Colorado Rack of Lamb served with roasted tomatoes, brussel sprouts, carrots, shitake mushrooms and truffled demi glace

* Catch of the Day

* Vegetarian of the Day  

Dessert

 * Mousse au Chocolat

 * French Lemon Crème Fondant  

* Pistachio Crème Brulée  

* Poached Pear with Belgian chocolate sauce