Appetizers

Escargots de Bourgogne au Beurre Persillé
Burgundy snails baked in butter, garlic, parsley
12

Foie Gras au Torchon Mariné au Sauternes
Foie gras terrine au torchon marinated
in Sauternes, butter brioche, apricot raisin fig chutney
16

Tranche de Foie Gras Poêlée, Gastrique Porto, Liqueur de Cassis
Pan-seared slice of foie gras, roasted pears,
five spice bread, black currant Port wine réduction
18

Marbré de Coquilles St-Jacques Safranées
Pan-seared scallops, creamy leeks, pancetta étouffée, olive oil saffron sauce
16

Thon Mariné au Gingembre, Purée d’Avocat
Sushi-grade tuna strips, avocado purée, sweet chili pepper, soy ginger vinaigrette
15

Moules Marinières
Steamed mussels, cream, white wine, shallot, parsley
16

Tourte de Caille aux Champignons, Vinaigrette à la Noisette
Warm tort of quail breast, king trumpet mushroom, jalapeño hazelnut vinaigrette, arugula salad
13

Dégustation
Mistral salad, tuna tartar, lobster risotto, pan-seared foie gras
32

Salade Le Mistral
Spring mix greens, special Mistral blueberry balsamic dressing, roasted pine nuts
10

ChèvreChaud en Salade de Pousses d’Épinard
Warm Bucheron goat cheese, baby spinach, caramelized pecans, pear vinaigrette
12

Salade de Roquette aux Cèpos et Parmesan
Arugula salad, extra virgin olive oil vinaigrette, shaved aged parmesan,
cracked black pepper
10

Risotto de Langouste Flambée au Noilly Prat
Lobster tail risotto, flambéed Vermouth, baby spinach
21

Soupe Gratinée à l’Oignon
French onion soup gratinée, Gruyère cheese, thyme
9

Velouté de Champignons Sauvages
Wild mushroom soup, garlic whipped cream
9

Queue de Homard en Bisque
Baby lobster tail, lobster bisque, saffron croutons
21

20 percent gratuity will be added to parties of five or more



Entrées

Entrecôte Grillée, Sauce Béarnaise, Pommes Frites
12-ounce dry aged prime Ribeye, green peppercorn Cognac sauce,
French fries, Béarnaise, garlic French green beans
36

Filet Mignon Poêlé, Os à Moelle
6-ounce seared center-cut filet mignon, Bordelaise sauce
potato mousseline, braised baby carrot, bone and marrow
33

Duo de Canard, la Cuisse Confite et le Magret Rôti
Duck duo: one leg confit and one caramelized Moulard breast,
rosemary-infused potato cake, braised Belgian endive, Grand Marnier sauce
31

Longe d’Agneau, Jus au Cumin, Navet Braisé
Provençale herb-crusted Colorado lamb loin, cumin-infused au jus,
scalloped potato gratin, roasted turnip
39

Jarret de Veau Braisé au Madère, RisottoCrémeux
Slowly braised center cut veal osso bucco in Madeira, parmesan risotto, crimini mushrooms
42

Poulet à la Française
Roasted free-range chicken breast au jus, garlic mashed potatoes, English pea fricassée
25

Pavé de Saumon au Chorizo, Lentilles du Puy
Broiled salmon steak, braised Le Puy lentils, creamy spinach,
poached asparagus, red wine Spanish chorizo sauce
24

Filet de Vivaneau en Papillote
Filet of red snapper en papillote, zucchini, tomatoes, leeks julienne, saffron potatoes,
marinated in lemon juice, olive oil and dill (20-minute preparation)
28

Thon Grillé aux Graines de Sésame
Sesame seed crusted pan seared tuna, banana pepper lime sauce,
fresh cilantro toasted orzo, fava bean étouffée
31

Loup de Mer Poêlé, Sauce Champagne aux Truffes
Roasted Chilean sea bass, creamy jasmine rice, sautéed green asparagus, Champagne Périgord truffle sauce, wild mushroom fricassée
30

Filet de Mérou, Sauce Marseillaise, Gnocchi au Basilique
Pan-seared grouper filet, Marseillaise sauce, basil potato gnocchi, artichoke barigoule
29

Risotto aux Légumes et Champignons
Creamy fresh basil Arborio risotto, aged parmesan, sautéed seasonal vegetables, tomato confit,
king trumpet mushrooms, cold pressed extra virgin olive oil drizzle
20



 

20 percent gratuity will be added to parties of five or more                       

Executive Chef David Denis
12/2012