Organic Butternut Squash Soup
Wild Mushrooms, Pumpkinseed Oil and Chantilly Creme

_________________

Organic Comice Pear Salad
Belgian Endive, Frisee and Arugula with Sherry Vinaigrette
Candied Walnuts and Stilton Cheese

_________________

Grilled Maine Diver Scallops
Organic Corn, Potato Purèe and Ragoût of Tomato and Maine Lobster

or

Braised Certified Angus Beef ® Short Rib
Wild Mushroom Ragoût, Spinach and Yukon Gold Potato Confit


*Sommelier Wine Pairing, additional $25*

Organic Butternut Squash Soup
Wild Mushrooms, Pumpkinseed Oil and Chantilly Creme

_________________

Organic Comice Pear Salad
Belgian Endive, Frisee and Arugula with Sherry Vinaigrette
Candied Walnuts and Stilton Cheese

_________________

Grilled Maine Diver Scallops
Organic Corn, Potato Purèe and Ragoût of Tomato and Maine Lobster

_________________

Braised Certified Angus Beef ® Short Rib
Wild Mushroom Ragoût, Spinach and Yukon Gold Potato Confit

_________________

Trio of Brasserie Desserts

*Sommelier Wine Pairing, additional $35*

(updated 10/14/08)
Menu Changes Regularly

David Gallardo, Executive Chef
Steve Barr, General Manager
Gary Parker, Proprietor


close window