Appetizers

Isabelle Soup  $13

Asparagus Vichyssoise, Sauce Americaine, Lobster meat, Dry Kalamata Olive Powder, Micro Herbs.

 

Saumon Parisien     $14

Salmon cook in Kosher Salt, Served with Olive Oil and Eleven Spices Mustard Cream, Spring Baby mix Salad, Aged Parmesan Chips.

 

Gratinée de Coquilles St Jacques    $18

Pan Seared Skewer Scallops Layered on  a Leek Fondue, Sauce Nantua, Gratinée with French Emmental

 

Duo foie gras    $22

Seared Foie Gras and Foie Gras Terrine, Roasted Fig,

 Onion Jam, Mango Chutney and homemade brioche.

 

Feuilleté Escargots   $13

Velvety Garlic Cream, Parsley and Roasted Mushrooms Sauce Envelopes our Escargots Layered on a  Puff Pastry.

Charcuterie & Cheese Board     $14

Chef Selection of 2 French Cheese & 2 French Charcuterie cut,

 Pickled Mixed Vegetables, Homemade Crostini.    

Entrees

 

Caille Farcie   $32

Roasted Stuffed Quail, Crispy Sweetbread, Old Fashion Dijon Mustard, Gratin Lyonnais, Capers, Crimini Mushroom  Demi-Glace Sauce.

 

Pot au Feu   $30

Braised Beef Short Ribs, Roasted Medley of Root Vegetables, Sautéed Bone marrow, hash cauliflowers, fingerling potatoes

 

Duck leg confit honey and orange    $31

Duck Leg Confit, Honey & Florida Orange Juice sauce, Orange Supreme Rustic Truffle Mash Yukon Potatoes  , Roasted whole Shallots, PistilSaffron.

 

Fresh Catch “Petite Bourride”    $36

Fresh Fish cooked in an Aioli Broth, Stir Fried Vegetables, French aioli Sauce, Butternut Squash Chips, Corn Tuile.

 

Veritable French tartare     $24

Raw Angus Prime Beef, Egg Yolk, Tartare Seasoning, Olive Oil, Garden Salad, Hand cut Fries, Capers Berries, Parmesan Tuile.