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À la carte Dinner Menu
Dine In (Tuesday-Saturday)
Appetizers
*East Coast Acadian Oysters $21
lemon, cocktail sauce, mignonnette
White Asparagus Velouté $16 Ⓥ
pencil asparagus, tarragon oi
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
Pan Seared Halibut $38
New Zealand mussel, pimentón broth, olive oil crushed potato, fiddlehead ferns
Butternut Squash Raviolini $14 / 26 Ⓥ
maitake mushroom, pecorino pepato, pistachios
Crescent Duck Duo $34
duck bacon, escarole, pear confit, spiced jus
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
White Asparagus Velouté $16 Ⓥ
pencil asparagus, tarragon oi
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
Pan Seared Halibut $38
New Zealand mussel, pimentón broth, olive oil crushed potato, fiddlehead ferns
Butternut Squash Raviolini $14 / 26 Ⓥ
maitake mushroom, pecorino pepato, pistachios
Crescent Duck Duo $34
duck bacon, escarole, pear confit, spiced jus
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