Restaurant Week

Tuna Tartare
Ahi Tuna, Dijon Mustard, Dill, Capers, Mirliton, Plantain Crisps

Mussels Gratinée
Parsley, Garlic, Butter, Lemon

Lobster Bisque

Lyonnaise Salad

Boudin Cake
Seasonal Succotash

Swordfish Milanese
Dill Tartar, Arugula Salad

Pistachio Encrusted Redfish
Petit Pois à la Francaise

Scallops St. Jacques ($5.00 upcharge)
St. Jacques Cream, Whipped Mascarpone, Potato Quenelles  

Chicken Supreme de la Volaille
Crisply Roasted; White Wine, Seasonal Mushrooms, Potato Purée

Braised Beef Cheeks
Matignon Vegetables, Bourdeaux Jus, Potato Rösti

Pineapple Panna Cotta
Lime Leaf, Ginger, Passion Berry Pepper

Coconut Cream Pie