MENU DU JOUR
$57.50 FOUR COURSE PRIX FIXE DINNER
CHOICE OF APPETIZER
Warm duck leg confit served with Roy’s fresh fruit jam, organic Fuji 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.
Ahi tuna ‘carpaccio style’ (premium sushi grade, Hawaii), brunoise jalapeno pepper, Spanish capers, shaved aged parmesan reggiano, fresh curry oil.
Creme du Barry (cauliflower soup) served with jumbo lump crab meat and 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 lima beans-root vegetables ragu, 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 flavored duck breast served with organic black rice (accented with port wine cherries and toasted almonds), sauteed snow peas, and caramelized orange sauce.
Roasted center cut pork rib chop (Berkshire, all natural) served with sautéed organic spinach, herb roasted fingerling sweet potato, crispy pancetta, and trumpet royale mushroom sauce.
Roasted Maine diver sea scallops (wrapped with jambon de Bayonne & fresh Thai basil, served medium rare only), ragu of local sweet corn & Spanish chorizo, fire roasted piquillo pepper-aged balsamic 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.