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 scallops (Maine) served 'ceviche style' with field ripened pineapple, Cara cara orange, and jalapeño-cilantro vinaigrette.
Cauliflower soup (Créme Du Barry) served with poached rock shrimp, fresh chives, and 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 angus New York strip steak (well-trimmed, no hormones, no antibiotics, free range) served 'au poivre style' with watercress salad, french fries, and Chef Roy's signature cognac-black peppercorn sauce.
Pan-roasted five spice duck breast served with organic black rice, port wine infused cranberries, toasted organic pine nuts, and orange sauce.
Roasted center-cut pork rib chop (Berkshire, all natural) wrapped with jambon de Bayonne, and served with sautéed organic spinach, roasted Russian banana fingerling potatoes, crispy pancetta, fresh grapes, and port wine sauce.
Pan-roasted wild Alaskan halibut served with fire roasted sweet bell peppers, Spanish capers, niçoise olives, and dijon mustard-moscatel vinaigrette.
Baked miso glazed Chilean sea bass (MSC certified) served with braised Asian white carrots, New England summer sweet corn, and miso-ginger sauce.
A carefully selected wine menu is available, along with a full bar. No BYOB.