Lunch Menu

 


Appetizers


Shrimp Cocktail  15
 Large Key West Shrimp, Horseradish Sauce

Shucked Oysters  1/2 doz   17     1 doz   30
Sauce Vierge or Mignonette or Sambal

House Cured Salmon  14
Preserved Lemon, Dijon Dill Sauce

Tiger Shrimp  18
Frisee Salad, Garlic Butter Sauce

Sesame Crusted Seared Tuna   16
Wasabi, Pickled Ginger, Wakami, Tamari

Grilled Calamari   16
Baby Greens, Chili Aioli


French Onion Soup   12
Artisanal Cheese Crouton

Soup of the Day   9

Classic Romaine Salad  10
Double Smoked Bacon, Garlic Croutons, Parmigiano Reggiano, Black Pepper Dressing


Baby Arugula Salad  14
Poached Pear, Stilton, Walnut, Port Wine Vinaigrette


Heirloom Tomato and Buffalo Mozzarella Salad   16
Pesto Vinaigrette



Main Dishes


Beef Tenderloin Steak   28
Frites or Garlic Mash


New York Strip Loin Steak  32
Frites or Truffle Mash

Grilled Lamb Chops   27
Truffle Risotto

Black Angus Beef Burger and Frites   19
Brie Cheese, Sauteed Onions, Mushrooms


Grilled Calf's Liver  22
Goat Cheese Mash, Sauce Bordelaise

Beef and Mushroom Pie   22
Arugula Salad, Sauce Demiglace

Chicken Caesar   18

Romaine Salad, Herb Roasted Chicken Breast


Fish and Chips   20
Tartar Sauce, Malt Vinegar

Pan Seared Irish Organic Salmon   25
Medley of Vegetables, Sauce Vierge

Seafood Crepe Bretonne  24
Leeks, Cherry Tomatoes, Asparagus, Chardonnay Cream

Spaghettini Putanesca  26
Black Tiger Shrimp, Scallop, Clams, Crab

Tagliatelli with Braised Rabbit and Porcini   24
White Wine Sage Sauce


Executive Chef Hootan Mahajri