À la carte Dinner Menu
(dine-in)


​Appetizers

*East Coast Acadian Oysters $21
lemon, cocktail sauce, mignonnette 

Butternut Squash Velouté $14  Ⓥ
ginger, lemongrass, apple compôte 

Yellowfin Tuna Tartare $19
Grand-Marnier aioli, avocado mousse, jalapeño

Winter Bouquet $12 Ⓥ
artisan mix greens, baby radish, white balsamic vinaigrette

Crispy Calamari $18
meyer lemon-tarragon aioli 


​
Entrées

Filet Mignon "Bourguignon" $44
caramelized pearl onion, shiitake mushrooms, baby carrot, potato millefeuille

Butternut Squash Raviolini $14 / 26 Ⓥ
pistachios, pioppini mushrooms, Pecorino Romano

Crescent Duck Duo $34
roasted breast, duck pomme boulangère, salfisy, apple cider glaze

Pan Seared Sea Scallops $37
celery root purée, grilled leek, lemon chimichurri

New Zealand King Salmon $31
olive oil crushed fingerling, maitake mushrooms, endive salad, San Marzano jus 


Desserts

Piña Colada $12
coconut sorbet, roasted pineapple, almond streusel

Espresso $12
Apollania genoise, coffee ganache, espresso ice cream

Citron Tart $12
lemon frangipane, yuzu crémeux, meringue

Chocolate & Mint $12
70% chocolate crémeux, vanilla chantilly, mint ice cream


Executive Chef, Bertrand Chemel
Chef de Cuisine, Ruth Mergaye