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