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.
Ahi tuna (Hawaiian, premium sushi grade) served 'carpaccio' style with brunoise of jalapeño peppers, Spanish capers, organic micro basil, and fresh basil oil.
Creme du Barry (organic cauliflower soup) served with poached rock shrimp and fresh chives (our soup is made on premises from scratch daily).
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 USDA Prime New York strip steak (aged black angus, well-trimmed) 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.
Slow braised boneless short ribs (certified aged angus, all natural) in Burgundy wine-trumpet royale mushroom sauce, served with sautéed snow peas and aromatic basmati rice (accented with sweet bell pepper).
Roasted wild Atlantic black sea bass served with braised Asian white carrot, sautéed organic baby spinach, and fire roasted piquillo peppers-aged balsamic vinegar emulsion.
Baked miso glazed Chilean sea bass (MSC certified) served with sautéed baby bok choy, and miso-ginger sauce.
A carefully selected wine menu is available, along with a full bar. No BYOB.