MENU DU JOUR
$57.50 FOUR COURSE PRIX FIXE DINNER
CHOICE OF APPETIZER
Warm duck leg confit served with Roy’s fresh fruit jam, golden delicious apple, and radish.
Sautéed French escargot (Burgundy) served with blue cheese (premium French “St. Agur”) and cognac sauce on herb accented puff pastry.
Chef Roy’s country style pork pate layered with armagnac infused cherries & house-cured foie gras, and served with cornichons, spiced shallot chutney, and dijon mustard.
Chilled premium jumbo shrimps served with European cucumber, Japanese soba noodles, and spicy sesame vinaigrette.
Day boat sea scallops (Maine) served 'ceviche style' with Cara Cara orange, field ripened pineapple, and jalapeño-cilantro vinaigrette.
Cauliflower soup 'Creme Du Barry' served with poached rock shrimp and fresh basil oil.
ORGANIC SALAD DU JOUR SERVED WITH PREMIUM ARTISAN CHEESE.
MAIN COURSE SELECTIONS
Roasted premium Australian rack of lamb (all natural) served “Provençal Style” with parsnip-apple gratinée, sautéed haricots verts, and rosemary-bordelaise sauce.
Roasted premium aged New York strip steak (well-trimmed, certified USDA prime) served 'au poivre style' with watercress salad, french fries, and Chef Roy's signature cognac-black peppercorn sauce.
Chef Roy's duck cassoulet served with roasted duck breast, armagnac duck sausage, applewood smoked bacon, and flageolet beans.
Roasted center cut pork loin (Berkshire) wrapped with jambon de Bayonne and served with sautéed Asian spinach, roasted Russian banana fingerling potatoes, and crispy pancetta-trumpet royale mushroom sauce.
Pan-roasted organic salmon (Scotland) served with Asian white carrots-Spanish chorizo ragu, and dijon mustard-moscatel vinaigrette.
Baked miso glazed Chilean sea bass (MSC certified) served with sautéed baby pea sprouts, and miso-ginger sauce.
A carefully selected wine menu is available, along with a full bar. No BYOB.