The New Classic
Old world style with a modern twist.
The New Classic Menu may change daily based on availability or inspiration.
Tarte of Portobello, shiitake, oyster mushroom sautéed in olive oil, roasted goat cheese
Avocado, jumbo crab meat, Russian dressing, salad, boiled egg, tomato
Fennel salad, Roquefort cheese, sun dried cranberry, walnut, champagne dressing
Charcuterie, grilled vegetables, Gouda, provolone, celery remoulade, cornichons
Imported French Cheeses platter, apple champagne jam, peach & tomato compote, pickled cantaloupe walnut and raisin bread, herb crackers
Homemade duck and cabbage agnolotti, tomato sauce, parmesan cheese chips, tarragon
Jumbo soft shell crabs, apple, toasted almond, mushroom and vegetables in brick dough
Alaskan Cod fish, shiitake mushroom olive oil sauce, chick pea crêpe, grilled vegetables
Sea scallops Provencale, bell peppers, saffron risotto, oyster mushrooms
Salmon filet, vegetable fondant, pomme Macaire, white wine tomato sauce, basil
Bouillabaisse; fish, shrimp, mussels, saffron tomato broth, rouille, garlic baguettes
Socca, 4 grilled vegetables, Portobello mushroom, fennel, artichoke, virgin basil oil
Saffron risotto, fennel, mushroom, onion, bell peppers, orange and mango sauce
Rack of lamb, thyme sauce, couscous, tomato, cauliflower, cannellini beans
* Grilled 10oz Rib Eye steak (grass fed), onion confit, blue cheese, French fries
Pork loin sautéed Basquaise, pearl couscous, zucchini and eggplant, cumin paprika
Executive chef Jacques Imperato
*Consuming raw or undercooked foods may increase risk of food borne illness. Our mayonnaise has raw egg.