Chef Richard’s Spring Menu!
Beginning April 20, 2017
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Cold Hors d’oeuvre
Roasted Goat Cheese
Shallots, Olive Oil, Golden and Red Beets 12.
Chilled Maine Lobster “Court Bouillon”
Stuffed Kumato, Three Caviars, Carrot Lace,
Champagne and Wild Herb Vinaigrette 39.
Rabbit, Leoncini Ham, Quail Egg & Black Truffle Aspic Timbale
Sweet Carrot Vinaigrette 15.
Chilled White Asparagus & Smoked Salmon
Portabella Cap, Béarnaise Vinaigrette 14.
Red Snapper, Blue Crab & Basil Terrine
Saffron Remoulade 14.
Beet Cured Verlasso Salmon Gravlax
Octopus Remoulade, Tomato Flakes Crusted Avocado 17.
Ohio Salumi Board
Artisan Locally Cured Meats with Ohio Cheeses,
Caramelized Fennel, Whole Grain Mustard,
Grape Must and Cranberry Compote 27. to share
European & Domestic Cheese Symphony
Roasted Walnuts and Craquelins 19.
Russian Ossetra Caviar
served with Potato Blinis 125.
Hot Hors d’oeuvre
Refectory Escargot Terrine
a specialty, layered with Shiitake Mushrooms,
accented with Garlic Parsley Butter 16.
Roasted Squab
Foie Gras Brioche, Jerez Jus 25.
Duck Saucisson & Potato Tarte
Caramelized Onion, Beurre Monte Sauce 18.
Soupe & Salade
Mussel Soupe
a specialty, White Wine, Shallots
and Leek in a Saffron Cream 12.
Seasonal Soupe Selection Market Price
Classic Caesar Salade
in a Garlic Lemon Vinaigrette with Grated Parmesan 8.
Mesclun Salade
Ohio Maple Syrup Vinaigrette 6.
Red Radish Carpaccio
Roasted Pistachio, Parmesan Cheese, Champagne Vinaigrette 10.
French Haricots Vert & Corn Remoulade
Bacon Pepites, Red Onion and Mushroom Shavings, Lovage Vinaigrette 11.
Hearts of Palm & Avocado Tian
Raspberry Vinaigrette 12.
Meat, Game & Poultry
Roasted New Zealand Baby Rack Of Lamb
in Seaweed Crust, Caraway Lamb Jus, Salt Water Tuile 39.
Pan Seared Prime Filet Mignon
Boudin Noir Palet, Chateaubriand Sauce 42.
Roasted Duck Breast
with Pine Nuts and Rosemary Pesto, Crispy Duck Bacon,
Cèpes Bordelaise and Mushroom Crêpe 37.
Texas Bison Strip Loin
Marinated in Smoky Paprika,
Buffalo Mozzarella Feuilleté, Cardamom Sauce 42.
Sous Vide Veal Tenderloin
Sweetbread Pommes Macaire, Brandy Velvet Sauce 39.
Seafood & Shellfish
Pan Seared Barramundi
with Kangaroo Cervelas Tian, Dark Ale Vin Blanc Sauce 34.
Whole Dover Sole
Served Tableside, Lemon Caper Butter Sauce 49.
Sturgeon & Gambas Duet
Herruga Caviar Blinis, Sun Dried Tomato Beurre Blanc 39.
Roasted Salmon Pavé
Black Truffle Bonne Femme Sauce 30.
Duet of Pan Seared Scallop & Seafood Strudel
Saffron Vin Blanc Sauce 39.
Seasonal Vegetables Presentation
Red Bell Pepper Coulis 17.
Vegetarian Suggestions
Roasted Goat Cheese
Shallots and Olive Oil, Golden and Red Beets 12.
Classic Caesar Salade
in a Garlic Lemon Vinaigrette with Grated Parmesan 8.
Petite Mesclun Salade
Ohio Maple Syrup Vinaigrette 6.
European & Domestic Cheese Symphony
with Roasted Walnuts and Craquelins 19.
Seasonal Vegetables Presentation
Red Bell Pepper Coulis 17.
Click here for a Printable Version of our Dinner Menu!
– Gluten Free Selections Available –
– For our Younger Guests –
Petite Filet Mignon
served with Pasta, Carrots,
Side of Bordelaise Sauce 16.
Pasta
with Butter and Parmesan Cheese 5.
Chicken Breast
served with Pasta, Carrots,
Side of Bordelaise Sauce 9.
The above Entrees include
Cup of Soupe -or- Petite Mesclun Salade
and of course…
Vanilla Ice Cream Dessert