MENU DU DEJUENER --LUNCH

Crab Gateau - lump crab cake, pastry crisp &

remoulade. 20 

Escargot a la Carcassonne - Burgundy France escargot, button mushrooms, baked in an herb tomato sauce. 13 

Fried Calamari - lightly breaded and flash fried, with remoulade sauce and tomato 

coulis. 10

Trempette au Fromage - a baked fondue of Emmenthaler, Swiss, white wine, herbs, with focaccia bread. 10 

Bacon wrapped apples - apples wrapped with bacon, caramelized sugar, and served with goat cheese, drizzled with Lavendar honey.  10

Pork empanadas–braised pork filling with sofrito and herbs, served with mojo rojo. 9

Huevos - poached egg, Kentucky Spoonfish caviar, and caramelized onions. 15

Tuna Carpaccio– seared rare Yellowfin 

tuna, served with Kentucky Spoonfish 

caviar, mojo rojo, balsamic glaze and pastry crisp. 18 

Chalet – spring mix, parmesan, egg, 

tomato, and focaccia croutons.  6 

Roasted Butternut squash – spring mix, bacon lardons, dried cranberries, pepitas and crumbled goat cheese with a honey lavender vinaigrette. GF 10 

Lyonnaise– frisee, bacon lardons, poached egg, focaccia croutons with warm bacon 

vinaigrette. 10 

Fig & Pomegranate –baby spinach, dried mission figs, pomegranate arils, roasted 

walnuts, blue cheese, with a pomegranate 

vinaigrette. GF  10

Tomato Bisque GF

Butternut squash GF

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

Beef Wellington – filet mignon with mushroom duxelles wrapped in puff pastry, with bordelaise sauce and Boursin mashed potatoes (served medium rare only).   60 

Surf and Turf –grilled filet and shrimp skewers, mojo rojo, spinach rice. GF 35 

Truffle Balsamic Strip – grilled strip steak, mushrooms, truffles, truffle oil, balsamic glaze, maître d butter, served with Boursin mashed potatoes. GF 45 

Steak Frites– a USDA choice filet, seared and served with maître d’ butter and French fries. GF 35 

Beef Short ribs – braised, served with jus, over Boursin mash potatoes. 28 

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

caramelized leeks, served with Boursin mashed potato & demi-glace. 25 

Veal parmesan - seared veal cutlets, topped with tomato sauce and parmesan cheese, served over seared gnocchi. 30

                                         Poisson

Salmon – pan seared with a pomegranate glaze, gnocchi with butternut squash & toasted pepitas. 27 

Trout a la meuniere– seared Rainbow trout with a lemon parsley pan sauce, with spinach rice. 27 

Yellowfin Tuna - grilled, served with Italian salsa verde, spinach rice, marinated cherry tomatoes. 40

                                          Pasta 

Bucatini allo Scoglio–  bucatini pasta tossed with fish, shrimp, and mussels in a reduced seafood broth and cherry tomatoes. 27

Truffle Pasta - bucatini, parmesan cream sauce, truffles, truffle oil.  23