Executive Chefs, Amy Simpson &

Yves Gigot

Our Menu

June 2017


  •  Smoked trout rounds with pommes dauphine horseradish creme, pickled shallots in an apple ginger vinaigrette 
  •  Cornmeal crusted fried oysters with achiote BBQ tartar sauce
  •  Baby frisee and butter lettuce salad, shaved radish, avocado, fresh herbs and goat cheese  
  •  Pan seared foie gras over a winter green salad with confit apples and potatoes Maxim     
  • Red gazpacho soup with tomato salsa and cumin cream


  • Shrimp, scallop and pork dumplings over black thai rice, boo choy, fresno chilis in a ginger lemongrass broth
  • Grilled chicken paillard with fried gnocchi and fresh late spring vegetables, tarragon and chive vinaigrette
  • Pork shoulder roulade over creamy mashed potatoes bacon and apricots finished with a honey pork jus
  • Hot smoked salmon lettuce cups over crispy rice cakes, slaw and sweet and sour sauce
  • Filet mignon with béarnaise sauce and pomme frites


  • Tarte du jour à la mode 
  • Amy's old fashioned cinnamon sugar donut holes with caramel dipping sauce
  • Chocolate pot de creme with whipped cream and almond tuille
  • Coffee crème brûlée