MENU DU JOUR
$57.50 FOUR COURSE PRIX FIXE DINNER
CHOICE OF APPETIZER
Warm duck leg confit served with Roy’s fresh fruit jam, organic Fuji 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 shrimp served with European cucumber, Japanese soba noodles, and spicy sesame vinaigrette.
Day boat sea scallops (Maine) ‘ceviche style’, Cara Cara orange, field ripened pineapple, jalapeño-cilantro vinaigrette.
Creme du Barry (cauliflower soup) served with jumbo lump crab meat 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 lima beans-root vegetables ragu, sautéed haricots verts, and rosemary-bordelaise sauce.
Roasted premium aged New York strip steak (well-trimmed, aged angus, certified USDA prime) served 'au poivre style' with watercress salad, french fries, and Chef Roy's signature cognac-black peppercorn sauce.
Roasted five-spices flavored duck breast served with organic black rice (accented with port wine cherries and toasted almonds), sauteed snow peas, and caramelized orange sauce.
Roasted all natural center-cut Berkshire pork loin (wrapped with jambon de Bayonne), double baked Japanese yam-organic granny smith apple gratinee, sautéed organic spinach, and trumpet royale mushroom sauce.
Roasted wild red snapper (Florida, true American) served with sautéed Asian white carrot, jumbo asparagus, and fire roasted piquillo pepper-aged balsamic vinegar emulsion.
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.