Dinner Menu

Poached pears, Fourme d’Ambert blue cheese, candied pecans, over Bibb lettuce, with house red wine vinaigrette

White wine braised beets, apples, Bucheron goat cheese, and bread crumbs, with a honey vinaigrette

Seared sea scallops with fennel beurre blanc, over a leek potato purée

Snails, caramelized mushrooms, garlic, parsley, butter, and cream, served in a puff pastry shell

Loire Valley specialty of slow-cooked shredded pork, pork and duck fat, salt, pepper, and clove. Served with sliced baguette, cornichons and whole grain mustard

Loire Valley specialty of slow-cooked shredded pork, pork and duck fat, salt, pepper, and clove. Served with sliced baguette, cornichons and whole grain mustard

Peppercorn encrusted grilled center cut pork chop with cognac cream, served with roasted Brussels sprouts and root vegetables

Grass-fed beef tenderloin served with a red wine bordelaise, and chive mashed potatoes

Lamb shank braised with tomato and north African spices, over roasted root vegetables, and dried fruit, garnished with harissa and yogurt

Baked Alaskan cod with sauteed chanterelle mushrooms, and shallot citrus butter. Served with a celery root puree

Braised Stony-Hill Farm rabbit with artichoke hearts, porcini mushrooms, whole grain mustard cream, and roasted new potatoes with a persillade coulis

Pan-seared duck breast with sautéed apples and cranberries, served with roasted autumn squash

Veg du Jour, Roasted Brussels Sprouts, or Celery Root & Potato Purée

Gluten-Free spice cake. Ask your server about today's cake. Served with Bassett’s vanilla ice cream

Served with French macaroons. Ask your server what ice cream and sorbet are available

A decadent chocolate cake with cherries and whipped cream

Almond and pistachio genoise with crème fraîche, toasted pistachios and powdered sugar

Traditional light and fluffy French chocolate mousse, served with whipped cream

Light angel food cake with a citrus cream, toasted coconut and freshly grated lime