The "Prix-Fix" Menu includes five courses: Appetizer, Soup of the Day, Salad, Choice of Main Course and Dessert, $44 per person.

Soup

Roasted Onion, Leek and Wild Asparagus Velouté.

Baked Fresh Black Truffle Soup en Croûte. 

Appetizer

Tiger Prawn Cocktail in a Fresh Baked Mushroom with a Tarragon Dressing.

Seared Ahi Tuna served on a Mango Rougail, Avocado, Wasabi Aïoli & a Balsamic Reduction Sauce.

Homemade Niman Ranch Pork & Veal Pâté de Campagne with Pistachio & Truffle, Served with a Belgian Endive Salad and Gherkins.

Broiled and Marinated White Asparagus with a Red Bell Pepper Coulis.

Baked Honey Comb Tripe with Calvados and Chardonnay.

Fresh Penosbscot Bay Peekytoe Crab "Cocktail" Served with Avocado Concassée.

Terrine of Fresh Duck Foie Gras served with a Rhubarb Chutney and Warm Brioche .

Fresh Malpeque Oyster From Prince Edward Island on the Half Shell.

Fresh Marinated Anchovies served with a Warm Potato Salad.

Black Chanterelle Mushroom and Rabbit Quenlle served with a Celery Root Purée and a Truffle Sauce.

Salads

Steamed Green Asparagus served with a Fallot Dijon Mustard Vinaigrette.

Fresh Hearts of Palm Salad served with a Pistachio Vinaigrette.

Steamed Fresh Green Beans with a Honey and Almond Dressing

Organic Mixed Lettuce tossed in a Balsamic Dressing with Dutch Gouda Cheese.

Baked Escargot served with a Romaine Salad Tossed in a Lemon Dressing with Parmesan Cheese.

Entrée

Broiled  Fresh wild Monk Fish served with an Almond Lemon Crust and Black Beluga Lentils

Noisette of Fresh Venison served  Braised Chestnuts, Huckleberries and a Peppery Jus.

Oven Roasted Lamb Loin with Herbes de Provence served with Scallop Potatoes and a Rosemary Jus.

Tournedos of  Beef Tenderloin   with a  Pinot Noir Réduction and Maytag Blue Cheese.

Homemade Duck Confit Served with Cassoulet  Beans.

Vegetable Medley.  

                            "Le Grand Dessert"

                                   or

Assortment of Cheeses served with Golden Raisins and Glazed Pecans.

The menu changes daily according to what Chef Doignon finds fresh in the market.

Vegetarian and Low Fat dinners are available on request.

Banquets up to 50 people

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