DINNER
January 2008
Our menu items are market fresh and subject to change

Appetizers

Cold

House Cured Wild King Salmon
with Marinated Artichoke Salad 14.

Warm Brie Salad
with Baby Greens, Pears, Strawberries, Candied Walnuts & Honey Champagne Vinaigrette 12.

Bibb Lettuce & Radicchio Salad
with Roasted Pine Nuts & Raspberry Lemon Thyme Vinaigrette 8.

Hot

Baked Three Onion Soup
with Gruyere Cheese 8.

Sautéed Crab Cakes
with Black Bean Salad and Chipotle Lime Aioli 16.

Escargots en Croute
with Garlic, Tomato & Fresh Herbs 11.

Entrees

Fish

Pecan Crusted Grouper
with Shrimp, Spinach, Roast Tomato, Asparagus and Caramelized Shallots & Grand Marnier Buerre Blanc 29.

Sautéed Red Snapper
with Littleneck Clams, Chorizo Sausage, Roast Peppers, Potatoes, Grilled Onions & Fresh Herb Sauce 28.

Roast Wild King Salmon
with Provencal Vegetable Ratatouille, Artichokes, Nicoise Olives & Basil Oil 26.

Meat

Winter Spiced Pork Tenderloin
with Pumpkin Spaetzle, Caramelized Apples, Haricots Verts & Port Wine Sauce 26.

Seared Duck Breast & Leg Confit
with Candied Sweet Potatoes, Roast Shallots, Brussels Sprouts & Blackberry Sauce 26.

with Mushroom Risotto, Grilled Vegetables & Fresh Herb Sauce 25.

Grilled NY Strip Steak au Poivre
with Roasted Garlic Potato Purée, Seasonal Vegetables & Green Peppercorn Sauce 29.

Scott Jacobson, Executive Chef

20% service charge will be added to checks of parties of eight or more