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3-Course Prix Fixe $60
Dine In (Tuesday-Thursday)
Carry Out (Friday-Saturday)
Appetizers
* Yellowfin Tuna Tartare
Grand-Marnier aioli, avocado mousse, jalapeño
Mushroom Veloute
fricassée of mushroom, truffle cream
* East Coast Acadian Oysters
lemon, cocktail sauce, mignonnette
* Crispy Calamari
meyer lemon-tarragon aioli
Winter Bouquet
artisan mix greens, baby radish, white balsamic vinaigrette
Entrées
* Crescent Duck Duo
duck bacon, escarole, pear confit, spiced jus
* Pan Seared Sea Scallops
celery root purée, grilled leek, lemon chimichurri
Filet Mignon "Bourguignon"
caramelized pearl onion, shiitake mushrooms, baby carrot, potato
millefeuille
Butternut Squash Raviolini
maitake mushroom, pecorino pepato, pistachios
Desserts
Piña Colada
coconut sorbet, roasted pineapple, almond streusel
Chocolate Dome
chocolate cake, vanilla chantilly, mint ice cream
Yuzu Frangipane
lemon frangipane, yuzu crémeux, passion fruit gelée, meringue
Espresso
Apollonia sablé, coffee ganache, caramel
Executive Chef, Bertrand Chemel
Chef de Cuisine, Ruth Mergaye
Dine In (Tuesday-Thursday)
Carry Out (Friday-Saturday)
Appetizers
* Yellowfin Tuna Tartare
Grand-Marnier aioli, avocado mousse, jalapeño
Mushroom Veloute
fricassée of mushroom, truffle cream
* East Coast Acadian Oysters
lemon, cocktail sauce, mignonnette
* Crispy Calamari
meyer lemon-tarragon aioli
Winter Bouquet
artisan mix greens, baby radish, white balsamic vinaigrette
Entrées
* Crescent Duck Duo
duck bacon, escarole, pear confit, spiced jus
* Pan Seared Sea Scallops
celery root purée, grilled leek, lemon chimichurri
Filet Mignon "Bourguignon"
caramelized pearl onion, shiitake mushrooms, baby carrot, potato
millefeuille
Butternut Squash Raviolini
maitake mushroom, pecorino pepato, pistachios
Desserts
Piña Colada
coconut sorbet, roasted pineapple, almond streusel
Chocolate Dome
chocolate cake, vanilla chantilly, mint ice cream
Yuzu Frangipane
lemon frangipane, yuzu crémeux, passion fruit gelée, meringue
Espresso
Apollonia sablé, coffee ganache, caramel
Executive Chef, Bertrand Chemel
Chef de Cuisine, Ruth Mergaye