MENU DU DEJUENER --LUNCH fall 2025

Crab gateau – lump crab cake, tomato caper vinaigrette, Calabrian chili aioli, chive oil and sesame tuile. 20 

Fried Ravioli -butternut squash ravioli, with pistachio pesto, truffle oil, parmesan, toasted pepitas and balsamic glaze. ** 10 

Mushroom leek Fondue- mascarpone, crispy leeks served with toasted focaccia.    ** 10 

Bacon wrapped apples - apples wrapped with bacon, caramelized sugar, served with goat cheese and 

drizzled with honey. GF   10 

Pork Belly– Cardinal Landing farms pork belly, apricot raisin mostarda, sesame tuile, hummus and Calabrian chili oil. 9 

Humus Flight - black truffle, piquillo pepper, roasted garlic herb, and pistachio pesto; served with celery, carrots, and crostini. V/**   10

Charcuterie - Serrano ham, nduja, aged Manchego, pickled shall0ts, marcona almonds, apricot raisin mostarda, with crostini.       12 

Roasted Marrow Bones - Cardinal Landing farms (Science Hill, KY) beef bones, served with apricot raisin mostarda, house pickled shallots with crostini.      15

Chalet – spring mix, parmesan, egg, tomato, focaccia croutons.  ** 6

Apple Salad – spinach, apples, cranberry, toasted pistachios, goat cheese tossed in brown sugar tahini dressing. GF/** 10 

Pear Salad– arugula with pear, Manchego, marona almonds, piquillo peppers; tossed in quince vinaigrette. GF/** 10

Apricot Bacon Salad –spring mix, apricot, bacon, smoked gouda, pepitas tossed in molasses vinaigrette. GF 10

Tomato Bisque GF/**

Vichyssoise (potato & leek)-served warm or cold

Filet Mignon – with maître’d butter and Boursin mashed potatoes, asparagus. GF 50  

Strip – Cardinal Landing Farms marrow bone, maître d butter, grilled trumpet mushrooms, butter poached pearl onions, Boursin mashed potatoes, asparagus. GF 48 

Chateaubriand – roasted beef tenderloin, butter poached pearl onions, asparagus, baby carrots, Boursin mashed potatoes, Chateaubriand sauce (serves two people) served medium rare  90 

Steak Frites– pan seared USDA choice filet, served with maître d’ butter, asparagus, French fries. GF 38 

Surf and Turf –grilled filet and shrimp skewers, tarragon mushroom bordelaise, piquillo pepper glaze, served with smashed purple potato and asparagus.  35 

Ribeye Pork Chop – bacon wrapped, herb crusted, apple pear compote and brandy jus; served with 

smoked gouda grits and baby carrots. GF 28 

Chicken Chalet – Panko crusted chicken breast, stuffed with fromage blanc, roasted red pepper, &

caramelized leeks, served with Boursin mashed potato, haricot vert and demi-glace. 25 

Freedom Run Lamb shank – San Vicente chianti and molasses braised shank with smoked gouda grits, 

haricot vert, Calabrian chili oil and chive oil.         38 

Duck Confit– duck leg simmered in duck fat and roasted, served with black cherry thyme reduction, purple potato mash, baby carrots and sesame tuile.  35     

                                           Poisson

Whitefish - seared, with a caper tomato vinaigrette, crab risotto and baby carrots. GF  28

Sea Scallops - seared, with grilled trumpet mushrooms, piquillo glaze served with truffle arugula risotto and haricot vert.        42

                                           Pasta

Calabrian Nduja and Shrimp - served and simmered in spicy nduja tomato sauce and tossed with 

Fettuccini.               20

Butternut Squash Ravioli - tossed with pistachio pesto cream, mascarpone, wilted spinach, and 

toasted pepitas. **          22