DINNER MENU


Appetizers

CALIFORNIA TRANSMONTANOUS CAVIAR 1OZ 85.00

PERIGORD GRADE A DUCK FOIE GRAS SAUTEED, white raisins,
Mejoul dates , Wisconsin honey infused mixed nuts concasse and toasted
Home made ginger bread , verjus 23.00

TROPICAL MAINE LOBSTER COCKTAIL, Costa Rican papaya, mango
passion fruit, onion relish, Dijon mustard , grape seed oil and champagne
Vinegar. 20.00

PORCINI TART, thin crisp feuillete, reduction of Oregon harvested porcini
cream shallots, garlic and cognac, topped with sliced porcini and baby
arugula , white truffle oil and aged balsamic vinegar. 15.50

SAUTEED MEXICAN BLUE CRAB, CRABCAKES, whole grain Dijon
mustard mousseline, brique basket of baby mixed greens, virgin olive oil
and balsamic vinegar. 15.00

MAINE LOBSTER RAVIOLIS, basil bisque cream. 15.50

TRADITIONAL STYLE BURGUNDY ESCARGOTS, garlic
parsley, Pernod, lemon and butter. 13.50

WISCONSIN GOAT CHESSE AND TAPENADE CROUSTILLANT, baby arugula,
red onions, Basque piquillo peppers, Kalamata olives and a virgin olive oil and
balsamic vinegar dressing. 12.00

HICKORY SMOKED CHNINOOK KING SALMON, raised biologically in
British Columbia, condiments and toasts. 15.00

LE VALLAURIS CAESAR SALAD, parmesan basket, anchovies and garlic
brioche croutons. 12.50

BABY MIXED GREENS, extra virgin olive oil and balsamic vinegar. 9.75

SASHIMI GRADE AHI TUNA TARTARE, cucumber, onion, avcocado
and fried wonton. Spicy soy, ginger, red chili and sesame oil dressing. 14.50


ENTREES

GRILLED CHINOOK KING SALMON, organically raised in British Columbia ,
served with grilled vegetables (zucchini, asparagus and red bell pepper). Extra virgin
ligurian olive oil, lemon, Wisconsin honey and green peppercorns. 34.00

LAKE SUPERIOR WHITE FISH,sautéed. Dijon whole grain mustard mousseline,
leaf spinach, shitake mushrooms and a thin julienne of fried leek.
Steamed potatoes. 33.00

MAINE LOBSTER SALAD, baby curly endive, asparagus, julienne of carrot. Passion
fruit, grape seed oil, mustard and champagne vinegar dressing. 39.00

MAINE LOBSTER RAVIOLIS, cream of basil bisque, lobster claws. 37.00

ROASTED CRISPY MINNESOTA PEKING DUCK, tangerine, orange reduction,
medley of fruit chutney, crisp shredded potato fan, sautéed leaf spinach
and carrot mousse. 33.00

GRILLED AUSTRALIAN LAMB FILET, fresh mint persillade( garlic, fresh mint,
parsley and extra virgin olive oil. Sweet pea raviolis and tomato concasse. 37.00

MINNESOTA MILK FED VEAL SWEETBREAD , sautéed crisp, lemon, parsley, asparagus,
pommes soufflés. 33.00

KENTUCKY ALL NATURAL BLACK ANGUS RIBEYE, sauteed au poivre,
black pepper and Cognac reduction. Broccolini and french fries. 39.00

BIOLOGICALLY QUEBEC MILK FED RAISED VEAL, roasted filet, fresh
sage demi glace reduction. Ricotta raviolis, aged parmesan and natural juices.,
leaf spinach. 39.00

VEGETARIAN RAVIOLIS, mushroom, sweet pea and spinach. Roasted tomato
and basil coulis. Grilled eggplant, asparagus and red bell pepper. 25.00

 

*Daily Specials are posted on the Menu White Board
*Prices subject to change without notice; this is a sample
menu and changes reflect availability.


Owner: Paul Bruggemans

Executive Chef: Jean Paul Lair