The New Classic
Old world style with a modern twist.
The New Classic Menu may change daily based on availability or inspiration.
1oz. Caviar, pacific sturgeon, boiled eggs, cabbage, onion, sour cream
American caviar, salmon caviar, trout caviar, phyllo cups, beet and celery root salad
Belgium endive, mesclun salad, grilled Portobello mushroom, sun dried cranberry, roasted goat cheese
Homemade black Boudin, apple, cognac sauce, frisee salad
Pâte, rillette, dry salami, garlic sausage, chorizo, Gouda, provolone, celery remoulade
Imported French Cheeses platter, apple champagne jam, peach & tomato compote, pickled cantaloupe walnut and raisin bread, herb crackers
Foie gras au torchon, smoked duck breast, French green beans, frisee salad
Avocado, baby shrimp, Russian dressing, salad, boiled egg, tomato
Smoked salmon, avocado, asparagus, corn, mango, tomato mesclun salad
Monkfish rolled with Lobster, white wine cream sauce, shiitake mushroom, virgin basil oil
Chilean Sea bass, tomato, lemon, white wine, fresh herbs
Seared Sea Scallops, shallots, truffle sauce
Salmon sautéed, basil, tomato white wine sauce
Bouillabaisse; fish, shrimp, mussels, saffron tomato broth, rouille, garlic baguettes
Grilled organic Rib eye steak, artichoke and bacon hash, demie glace, French fries
Castelnaudary cassoulet ; duck, garlic sausage, Toulouse sausage, pork loin, bacon, beans
Lamb Shank with white beans and ratatouille
Organic chicken cordon bleu, ham, Swiss cheese, breaded, daily vegetable
Executive chef Jacques Imperato
*Consuming raw or undercooked foods may increase risk of food borne illness. Our mayonnaise has raw egg.