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Dine-in Only | Monday-Thursday
2941 Prix Fixe Dinner Menu 2020
Three-Course | Fifty eight dollars
Appetizers
(choose one)
*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
(choose one)
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
(choose one)
Piña Colada $12
coconut sorbet, roasted pineapple, almond streusel
Banana Cream Soufflé $12
banana soufflé, caramelized banana ice cream
Chocolate Opera Cake $12
mandarin marmalade, chocolate joconde, rosemary namelaka, Grand Marnier syrup
Executive Chef, Bertrand Chemel
Chef de Cuisine, Ruth Mergaye
2941 Prix Fixe Dinner Menu 2020
Three-Course | Fifty eight dollars
Appetizers
(choose one)
*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
(choose one)
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
(choose one)
Piña Colada $12
coconut sorbet, roasted pineapple, almond streusel
Banana Cream Soufflé $12
banana soufflé, caramelized banana ice cream
Chocolate Opera Cake $12
mandarin marmalade, chocolate joconde, rosemary namelaka, Grand Marnier syrup
Executive Chef, Bertrand Chemel
Chef de Cuisine, Ruth Mergaye