22.00Colorado Lamb Shoulder and Orecchiette PastaRoasted rutabaga and fennel, north cove mushrooms, hominy grits, escarole, grilled leeks, greek yogurt and horseradish
23.00Ancho Chili and Lime Grilled Beeler Farms PorkloinStoneground grits and apples, braised red cabbage, bacon, sautéed vegetables, roasted tomatillo and poblano vinaigrette
Vanilla Bean Crème BrûléeTraditional vanilla custard and caramelized sugar, topped with fresh berries and almond lace cookie.
Black Russian CheesecakeCocoa graham cracker crust, chocolate brownie, kahlua flavored cheesecake with a baked chocolate sour cream topping. Served with cherry compote, chocolate pistachio biscotti, kahlua and coffee anglaise and fresh strawberries.
Bananas Foster Layer CakeBanana cake layered with vanilla pastry cream, served with a crunchy puffed rice cookie bar, vanilla ice cream and caramelized bananas. Finished with a rum caramel lime sauce and vanilla tuile.
Chocolate Bourbon Pecan PieSweet graham cracker short dough with layers of chocolate fudge, toasted pecans and brown sugar bourbon pie filling. Adorned with peach honey ice cream, pecan chocolate and bacon lace cookie. Served with anglaise, chocolate and raspberry sauces.
Layered Lemon and Almond TartAlmond butter short dough filled with lemon chess pie, sweet and tangy lemon curd, almond lace cookie crumbles and a light lemon mousse. Garnished with a lemon wafer sugar cookie, blueberry and anglaise sauces.
Empire Chocolate SouffléClassic chocolate soufflé baked to order, topped with powdered sugar, served with chantilly cream.
Second Empire Key Lime PieGraham cracker crust and creamy key lime custard,
Topped with Whipped Cream, Served with Fresh Blueberries and Blueberry Sauce.Homemade ice cream and sorbet
A Variety of French-Style Ice Creams and Non-Dairy Sorbets,Served with fresh berries and a cookie.
Amber AtkinsPastry chef
Tuna TartareDomaine de la taille aux loups “triple zero” n\v
11.00Grilled Citrus and Rosemary SwordfishCreamy jasmine rice and tuscan kale, parsnip puree, spicy beets, balsamic and bell pepper jus le fils des gras moutons, muscadet sèvre et maine `
10.00Pan-Roasted New Bedford Sea ScallopSweet potato puree, asparagus and roasted corn risotto, ginger braised swiss chard, poblano and lime cream domaine de la garrelière “cendrillon” `
10.00Molasses and Ginger Braised Chicago ShortribBlack currant and ricotta polenta, creamy celery root, haricot verts, napa cabbage, natural jus le rocher des violettes, touraine rouge `
Grilled Australian Lamb RackFingerling potatoes and white truffle oil, sautéed spinach, roasted root vegetables, apple butter, chipotle and plum tomato ju chateau coupe roses minervois, cuvee vignals, languedoc