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