Mission st. Between Ocean & 7thLunch Wed - Sun 11:30-2:00Dinner Daily 5:30-9:30
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| Dinner Appetizers | ||||||
| Salade d’Endives | Belgian endives, Bleu d’Auvergne, beets,pears and pecans served with bleu tarragon vinaigrette. |
11.00
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| Salade de Crotin |
Mixed baby greens with red and yellow beets, pears, dried cranberries, baked goat cheese and champagne vinaigrette |
12.50
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| Soupe a L’Oignon |
Carmelized onions, croutons and gruyere. |
9.00
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| Bisque de Homard |
Homemade lobster bisque with a touch of Courvoisier. |
11.00
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| Feuillete d’Escargots aux Noisettes |
Jumbo snails, garlic, shallots, parsley and demi glace served in a puff pastry. |
13.00
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| Moules Marinieres | Steamed mussels with white wine, shallot fresh thyme and fine herbs served with pommes frites. |
13.00
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| Cannelloni aux Deux Saumons |
Tartar of wild salmon with shallots, V.O oil, and lemon wrapped in smoked salmon. |
13.00
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| Salade de Homard | Arugula and mesclun topped with fresh lobster and fresh artichokes served with black truffle oil. |
16.00
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| Blue Point Oysters (6) |
Oysters on the half shell served with shallot vinegar mignonette. |
15.00
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| Millefeuille de Foie Gras aux Pommes | Pan seared duck foie gras and apples served with Calvados demi glace. |
20.00
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| Salade de Ris de Veau | Pan seared sweetbreads over baby greens, green beans and sherry vinaigrette. |
16.00
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| Dinner Main Course | ||||||
| St Jacques Provencale | Pan seared diver jumbo sea scallops served with butter, parsley, garlic and diced tomatoes |
26.00
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| Filet de Saumon Sauce Vierge |
Pan seared wild salmon filet served with V.O. oil, basil, red bell peppers, garlic, shallots and chives. |
26.00
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| Halibut au poivron |
Pan seared halibut served with a red bell pepper sauce. |
27.00
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| Sea Bass au Citron Vert et Thym |
Pan seared white sea bass served with a lime and thyme sauce. |
27.00
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| Fettuccine aux Crevettes et St Jacques |
Fresh fettuccine with shrimp andsea scallops served with a fish sauce. |
26.50
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| Entrecote Bordelaise
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Grilled rib eye served with a reduction of Cabernet Sauvignon and shallot. |
28.00
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| Magret de Canard a la Framboise |
Pan seared duck breast served with a raspberry sauce. |
26.00
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| Filet de Boeuf du Chef | Pan seared beef tenderloin topped with foie gras served with a truffle and port wine demi glace. |
35.00
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| Jarret d’Agneau |
Braised lamb shank with a lime and maple syrup sauce. |
26.00
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| Mignon de Veau aux St Jacques |
Pan seared veal tenderloin and sea scallops served with sea scallop sauce. |
34.00
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| Ris de Veau aux Champignons Sauvages | Pan seared sweetbreads served with wild mushroom port demi glace reduction. |
31.00
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