We Are Serving Only This Menu on

2/14/26

“Happy Valentine’s Day”

Price FiX Menu $65

First Course

Choice Of:

Soupe

Lobster Bisque Valentine

Salade de Chevre

Organically Grown Mesculin Mix Greens Served with Sherry Vinaigrette and goat Cheese

Fromage de Chevre et Concasse de Tomates

Roasted Tian of Vegetables, Goat Chesse and Tomato Concasee

Volovent des Amoureux ~ add $10

Heart Shaped Puff Pastry Filled with Shell-Fish Spinach and Saffron Lobster Sauce

Moules Mariniere ~ add $10

Steamed Mussels in Herbs, Shallots, and White Wine Sauce and with a Touch of Cream

Escargots A La Bourguignon ~ add $8

French Snails with Garlic Butter, Pernod & Herbed Breadcrumbs

Tartare de Thon, Façon Asiatique ~ add $14

Tuna Tartare with Tobikko, Asian Sauce and Brioche

Poulpe Grille a la Mediterranean ~ add $10

Grilled Octopus, Herbs, Garlic, Olive Oil, Lemon Juice

And Mashed Potatoes

Pâté de Canard ~ add $12

Duck Liver Pâté with Traditional Garnish & Toast Points

Second Course 

Choice Of:

Filet de Saumon Grille

Grilled Filet of Atlantic Salmon with pistachio, Pinot Noir Sauce, Julienne

of Vegetables, asparagus, and Potato Tournee

Ravioli Au Courge

Butternut Squash Ravioli Served with Sage Butter Sauce, Lemon Zest and Parmesan Shaving, Grilled butternut Squash

Poulet Aux Romarin

Pan Seared and Roasted Half Chicken with Rosemary, Burgundy white Wine, Garlic, Pearl Onions and

Roasted   Country Potatoes

Filet Mignon de Bœuf Grillé au Jus De Cuisson ~ add $20

Beef Tenderloin Grilled in a Thyme Au Jus, Garlic Moussline, Roasted Shallots, Wild Mushrooms, Fricassé of Vegetables and Garlic Mashed Potatoes

Coquille St-Jacque, Sauce Crème de Cassis add ~ $15

Pan Seared U10 Sea Scallops, Crème de Cassis Sauce, Saffron Risotto and Garnished and Caramelized red onions

Magret et Confit de Canard, Sauce à L’orange ~ add $12

Seared Duck Breast & Leg Confit, Wild Mushrooms, Red Cabbage, Beets, Poached Pear, Sweet Potato Croquette, Cranberry and Orange Sauce

Carré d’Agneau roti à la Fleur de Romarin ~ add $25

Rack of New Zealand Lamb Roasted, Minth au jus, Mushroom Risotto Asparagus and Country potatoes

Entrecôtes Grillé au Beurre Maître d'Hôtel ~ add $20

10oz Center Cut Grilled Ribeye Steak with Garlic Butter, Roasted Vegetables & Pommes Frites (Meat by Linz)

Steak Grillé au Poivre add ~ $15

10oz Center Cut Grilled NY Strip Steak with Crushed Black Pepper Corn, Roasted Vegetables, Cognac Sauce, and Pommes Frites (Meat by Linz)

Third Course

Selection of Homemade Dessert:

Profiterole

Cream Puff filled with Vanilla ice cream, Warm Chocolate and Toasted Sliced Almonds

Fraises au Chocolat

White and Dark choclate Strawberries

Moelleux Au Chocolat ~ add $5

Callebaut Chocolate Fondant Served Warm with Vanilla Ice Cream and raspberry coulis

Almond Gateaux ~ add $5

Baked Almonds Gateau Served Warm with Vanilla Ice Cream & Caramel Sauce

Creme Brule ~ add $5

Traditional French Custard with Caramelized Sugar

Sorbet and Ice Cream -Ask your server for flavors

Chef de Cuisine: Joel Kazouini