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 shrimp served with European cucumber, Japanese soba noodles, and spicy sesame vinaigrette.
Day boat sea scallops (Maine) served 'ceviche style' with Valencia orange, field ripened pineapple, and jalapeño-cilantro vinaigrette.
Fresh cauliflower soup (Creme du Barry), poached rock shrimp, 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.
Roasted 'five spices' accented duck breast (all natural) served with organic black rice, port wine infused cranberries, toasted pine nuts, sautéed snow peas, and caramelized orange sauce.
Roasted center cut pork loin (Berkshire) wrapped with jambon de Bayonne and served with sautéed organic spinach, roasted local tomato (stuffed with herb flavored local sweet corn & pancetta), port wine sauce, and fresh grapes.
Roasted fresh Branzino (Greece) served with sautéed trumpet royale mushrooms, Spanish capers, nicoise olives, 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.