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.
Fresh Ahi tuna (premium sushi grade, Hawaii) served "Carpaccio style' with organic micro arugula, shaved Parmigiano-Reggiano cheese, Spanish capers, and fresh basil oil.
Chef Roy's classic French onion soup topped with premium Gruyere cheese and homemade croutons.
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.
Chef Roy's duck cassoulet served with roasted duck breast, armagnac duck sausage, applewood smoked bacon, and flageolet beans.
Slow braised boneless short ribs (Aged, Texas) in Burgundy wine-trumpet royale mushroom sauce, and served with sautéed snow peas and aromatic basmati rice (accented with sweet bell pepper).
Pan-roasted Canadian wild swordfish served 'Grenobloise style' with brown butter, capers, radish, fresh lemon, croutons, and parsley.
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.