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) 'ceviche style', Cara Cara orange, field ripened pineapple, 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.
Slow braised veal cheeks in Burgundy wine-trumpet royale mushroom sauce, served with aromatic basmati rice (accented with sweet bell peppers) and roasted brussels sprouts.
Roasted fresh swordfish (Canada) served 'grenobloise style' with lemon cubes, capers, parsley, browned butter, croutons, and radish.
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.