To Begin

Large Tiger Shrimp Cocktail   26
Horseradish Sauce

Cured Organic Salmon   22
  Baby Capers, Bermuda Onions, Preserved Lemon, Dill Sauce

Mediterranean Octopus   22
Sun Dried Tomato, Moroccan Black Olives,
Preserved Lemon, Garlic, EVOO

Pan Seared Nova Scotia Diver Scallops   28
Braised Pork Belly, Red Wine Reduction

French Snail Ragout   18
Wild Mushroom, Garlic, Brandy Sauce,Vol au Vent

Jamon Iberico de Bellota   38
Crispy Pan Catalan

Venison Carpaccio   22
Truffle Oil, Arugula, Wild Mushrooms

House Caviar Selection
Traditional Garnishes

Soup du Jour   14

 French Onion Soup   23
With Assorted French Cheeses

Burrata and Heirloom Tomato Salad   22
Pesto Vinaigrette

Romaine Leafs   18
Smoked Bacon, Garlic Herb Croutons,
Anchovie Garlic

Carriage House Hydroponic Greens   20
Boston Lettuce, Feta Cheese, Moroccan Black Olives, Tomato, Shallot Sherry Vinaigrette

Baby Arugula Salad   18
Pear, Stilton, Toasted Walnuts, Port Dressing

Wedge of Iceberg Lettuce   18
Smoked Bacon, Red Onions, Cherry Tomato, Roquefort Dressing

From the Mesquite Grill
All Beef USDA Prime, Served with Frites and
Choice of Sauce

Beef Tenderloin
6 oz 45    8 oz  50    12 oz  75

New York Strip Loin
10 oz  55    14 oz  75

Beef Tenderloin on the Bone
16 oz  75    20 oz  90

New York Strip Loin Steak on the Bone
18 oz  75

Delmonico Rib Steak
24 oz  75

Australian Wagyu Strip Loin
6 oz  130    10 oz  170

Porterhouse Steak
36 oz  95

Provimi Veal Chop
14 oz  50

Choice of Sauce
Bordelaise, Peppercorn, Bearnaise,
Black Truffle Butter

Other Sides
Maple Glazed Carotts  9,  Mushroom Fricasse  10,  French Beans with Almonds  9,
  Asparagus Hollandaise  10,  Truffle Frites with Parmesan  14,  Goat Cheese Mashed  10,
Herb Fingerling Potatoes  10,  Fettuccine Aioli  10


Poached Irish Organic Salmon   36
  Poached in Asparagus Broth, Crushed Fingerling Potatoes, Sauce Bearnaise

Fresh Dover Sole Flown from Brittany, Amandine or Brown Butter   70
  Choice of Starch

Pistachio Crusted Chilean Sea Bass   48
  Saffron Basmati Rice, Lemongrass Infused
Tomato Essence

Sesame Seed Crusted Ahi Tuna   45
Soya Ginger Glaze, Mango Pineapple Chutney

Cuban Lobster Tails  8 oz 40  or  14 oz 80
Drawn Butter


Sun Dried Tomato Crusted Fresh Australian Rack of Lamb   48
  Gratin Potatoes, Lamb Jus

Duo of Moulard Duck   46
Confit of Leg and Seared Breast, Grand Marnier Orange Pink Peppercorn Glaze

Breast of Free Range Chicken   36
  With Butternut Squash Puree, Mushroom Ragout, Fingerling Potatoes

Emince of Calf's Liver   32
Caramelized Plums, Roasted Garlic, Creamed Potato


Chef de Cuisine John Lau