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À la carte Dinner Menu
Dine In (Tuesday-Saturday)
Appetizers
*East Coast Acadian Oysters $21
lemon, cocktail sauce, mignonnette
Mushroom Veloute $19 Ⓥ
fricassée of mushroom, truffle cream
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
Specials
Black Truffle Risotto $20 / 40
acquerello rice, Parmesan
Baked Potato $22
black truffle, oyster mushroom, tardivo
Wild Boar Paccheri Gratiné $16 / 32
gruyère cheese, Apollonia jus, lardo
Entrées
Filet Mignon "Bourguignon" $44
caramelized pearl onion, shiitake mushrooms, baby carrot, potato millefeuille
Butternut Squash Raviolini $14 / 26 Ⓥ
maitake mushroom, pecorino pepato, pistachios
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
Desserts
Piña Colada $12
coconut sorbet, roasted pineapple, almond streusel
Espresso $12
Apollania genoise, coffee ganache, espresso ice cream
Yuzu Frangipane $12
lemon frangipane, yuzu crémeux, meringue
Chocolate Dome $12
chocolate cake, vanilla chantilly, mint ice cream
Executive Chef, Bertrand Chemel
Chef de Cuisine, Ruth Mergaye
Dine In (Tuesday-Saturday)
Appetizers
*East Coast Acadian Oysters $21
lemon, cocktail sauce, mignonnette
Mushroom Veloute $19 Ⓥ
fricassée of mushroom, truffle cream
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
Specials
Black Truffle Risotto $20 / 40
acquerello rice, Parmesan
Baked Potato $22
black truffle, oyster mushroom, tardivo
Wild Boar Paccheri Gratiné $16 / 32
gruyère cheese, Apollonia jus, lardo
Entrées
Filet Mignon "Bourguignon" $44
caramelized pearl onion, shiitake mushrooms, baby carrot, potato millefeuille
Butternut Squash Raviolini $14 / 26 Ⓥ
maitake mushroom, pecorino pepato, pistachios
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
Desserts
Piña Colada $12
coconut sorbet, roasted pineapple, almond streusel
Espresso $12
Apollania genoise, coffee ganache, espresso ice cream
Yuzu Frangipane $12
lemon frangipane, yuzu crémeux, meringue
Chocolate Dome $12
chocolate cake, vanilla chantilly, mint ice cream
Executive Chef, Bertrand Chemel
Chef de Cuisine, Ruth Mergaye