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