Soupe Du Jour Lobster Bisque Pain d'Epice Beet Carpaccio on Arugula with Balsamic Vinaigrette Baked Brie
Salmon - Pan seared with orange confit, beurre, blanc and gooseberry served with sauteed potatoes and vegetables Pan Seared Red Snapper - With veal demi glace & porcini mushroom sauce served with polenta cake and sauteed vegetables Pork Loin - Encrusted in four peppercorns with pomegranate glaze served with mashed potatoes and sauteed vegetables Peking Duck Breast - With cracked pepper and raspberry in a game stock reduction served with wild rice and sauteed vegetable Parpadelle Pasta - With sundried tomatoes, basil, and artichoke hearts
Mousse au Chocolat Tarte Tatin Profiterole Bourbon Bread Pudding
Four-Star food in a fun-filled atmosphere. Exec. Chef Mano Rafael creates traditional French bistro dishes mixed with his haute cuisine creations on the ever-changing menu. Private patio dining: 35 ppl., Mon. only: 110 ppl.