~ First Course ~

CREAM OF MUSHROOM SOUP 10.00
MAINE LOBSTER BISQUE 10.00
CAESAR SALAD W/ CLASSIC CAESAR DRESSING, CROUTONS & PARMESAN 12.00
BEET AND SHAVED FENNEL SALAD 12.00
PAN SEARED FOIS GRAS WITH GRILLED PEAR 14.00
JUMBO SHRIMP COCKTAIL W/ LEMON LIME FRESH HORSERADISH SAUCE 14.00
SEARED CHILLED TUNA WITH SESAME SEED CRUST 14.00
VIETNAMESE CRAB SPRING ROLL 12.00
GRILLED MERGUEZ LAMB SAUSAGE WITH MINTED SAFFRON COUSCOUS 10.00
SMOKED FISH TRIO WITH HORSERADISH CREME 14.00

~ Entrées ~

RAVIOLI STUFFED WITH BUTTERNUT SQUASH, SAGE BROWN BUTTER SAUCE 22.00
TRUFFLED WILD MUSHROOM RISOTTO WITH PARMESAN REGGIANO 24.00
VEAL OSSO BUCO AGNOLOTTI 24.00
FENNEL AND CRACKED PEPPERCORN ROASTED PORK LOIN AU JUS 24.00
SLOW ROASTED DUCK W/ BLACK CURRANT-AGED BALSAMIC GLAZE 27.00
SAUTÉD FILET OF TALAPIA W/ TEQUILA, CILANTRO & LIME SAUCE 28.00
HERB GRILLED VEAL CHOP WITH MUSHROOM DEMI GLACE 28.00
SAUTEED JUMBO LUMP CRAB CAKES W/ CHAMPAGNE & YELLOW BELL PEPPER BEURRE BLANC SAUCE 29.00
STUFFED JUMBO SHRIMP W/ LOBSTER, CRABMEAT AND CHAMPAGNE VANILLA BEAN SAUCE 29.00
ROSEMANRY SMOKED FILET OF BEEF WITH BEARNAISE SAUCE 31.00
ROASTED RACK OF AUSTRALIAN LAMB 32.00

~ Dessert Course ~

A SPECIAL SELECTION OF DESSERTS 8.00
COFFEE, TEA OR DECAFFE

18% gratuity will be added to parties of 5 or more

Sorry, no BYOW on New Years Eve

At Friday Saturday Sunday all bottles of wine and champagne are just $10.00 above cost.