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DINNER
La Tradition
“Les Rillettes” 7.00
Braised Pork and Duck Pate
Escargots de Bourgogne Farcis 9.00
Garlic Butter Escargots in Theire Shell
Warm Brie on Fig Chutney Baguette
Spinach Salad with Raspberry Dressing and Cranberry 8.00
Roasted Beets and Goat Cheese Salad with Walnut Dressing 9.00
Local Oysters on the Half Shell, Mignonette Sauce 12.00
Lobster Cake with Basil Aioli, Heirloom Tomato and Arugula Salad 13.00
Classic Caesar Salad with Heart of Romaine and White Anchovies 7.00
Assorted Baby Organic Green Salad with Aged Balsamic Dressing 6.00
“Fred’s Bacalao” Cod Fish Chowder 7.00
Moules Marinière, Steamed Mussels with Crème Fraîche 10.00
Poached Foie Gras “au Torchon” with Cranberry Pecan Bread
Apple and Frisée Salad with White Truffle Oil and Rhubarb Jam 13.00
Sesame Seared Ahi Tuna with Asian Slaw, Pickled Ginger and Wasabi 11.00
The Trio of the Sea for Two 24.00
The Trio of the Sea for Two 24.00
-Seared Ahi Tuna and Scallop Seviche on Himalayan Salt Plank
-Salmon Tartar with Fennel Cream and King Crab Legs
-Local Oysters and Little Necks on Half Shell
Plat de resistance
Seared Sea Scallops with Maple Grapefruit Glaze
Arugula and Asparagus Tossed in Walnut Oil, Jasmine Rice and Shrimp Crispy Wrap 25.00
Potato Crusted Halibut with Miso Hollandaise Sauce
Mushroom Duxelle and Haricot Vert 27.00
Season Mushrooms and Artichokes with White Truffle Oil Mashed Potatoes
Warm Aged Herbs Goat Cheese on Baguette with Arugula, Oven Baked Ratatouille 19.00
Roasted “Moulard” Duck Breast with Raspberry Honey Glaze
Aged Goat Cheese Risotto, Pecan and Walnut Oil Sautéed Greens 24.00
Filet Mignon “Au Poivre” Four Peppercorn Sauce with Crème Fraîche
Apple Smoked Bacon, Onion and Yukon “Pommes Lyonnaise” 30.00
Roasted Rack of Lamb “Provençale” with Bordelaise Sauce
Slow Roasted Tomato “Tarte Tatin” topped with Roquefort 29.00
Le Coin Bistro
Grilled Swordfish with Truffle Honey
Spring Vegetable Papillotte 26.00
Baked Salmon on Oak Wood Plank
Lemon Cnfit, Wilted Fennel and Spinach 23.00
Salt Crusted Chicken
Baked Rartatouille and Basil Mashed Potatoes 19.00
Jaret D'agnaeu Parmentier
Braised Lamb Shank Shepherd's Pie with Leeks 20.00
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