SEPTEMBER 23 - OCTOBER 10
Your lunch includes your choice of appetizer, entrée with accompaniments, dessert and beverages for a total of $38.95 per person.
MENU
We are happy to accommodate most any dietary restrictions with advanced notice!
Please see our Vegetarian and Gluten free offerings in the above links.
Appetizers
FRENCH CREAM OF LEEK SOUP
a velvety puree of leeks, spinach and golden potatoes…finished with herbs and a touch of fresh cream.
SHRIMP CHIPOTLE
plump steamed shrimp served on corn pudding, and topped with homemade smoked Chipotle glaze and a tangle of citrus-tossed arugula.
WARM BRIE AND MUSHROOM DIP
Brie cheese baked with sautéed shiitake and button mushrooms, laced with fresh thyme, and served with toasted crostini.
Entrees
CHICKEN AND ARTICHOKE ROLLS
chicken breast stuffed with artichoke and Parmesan soufflé baked in phyllo pastry. Topped with pink peppercorn sauce and julienne sun dried tomatoes. Served with a salad of red leaf lettuce, Mandarin oranges, purple onion, English walnuts and our own poppyseed dressing.
PORK NORMANDY
sliced oven-roasted pork tenderloin served on a bed of wild rice with a Port Cherry sauce, accompanied by sauteed petite French green beans…topped with delicate fried shallots.
Desserts
NONESUCH KISS
a baked meringue shell filled with jamoca ice cream, hot fudge sauce, toasted sliced almonds, whipped cream and a cherry. Our house specialty!
BLACKBERRY SPICE CAKE
moist spice cake spiked with blackberries, served in a pool of caramel sauce with freshly whipped cream.
GRAPE CHAMPAGNE SORBET
fresh Mars grapes, sweetened and blended with champagne…served with a gaufrette wafer.
vegan options available upon advanced notice
Appetizers
FRENCH CREAM OF LEEK SOUP
a velvety puree of leeks, spinach and golden potatoes…finished with herbs and a touch of fresh cream.
SHRIMP CHIPOTLE
plump steamed shrimp served on corn pudding, and topped with homemade smoked Chipotle glaze and a tangle of citrus-tossed arugula.
WARM BRIE AND MUSHROOM DIP
Brie cheese baked with sautéed shiitake and button mushrooms, laced with fresh thyme, and served with toasted crostini.
Entrees
ARTICHOKE TRIANGLE
artichoke and Parmesan soufflé baked in phyllo pastry and topped with pink peppercorn sauce and julienne sun dried tomatoes. Served with a salad of red leaf lettuce, Mandarin oranges, purple onion, English walnuts and our own poppyseed dressing.
ROASTED VEGETABLE NORMANDY
seasonal oven-roasted vegetables served on a bed of wild rice with a Port Cherry sauce, accompanied by sauteed petite French green beans…topped with delicate fried shallots.
Desserts
NONESUCH KISS
a baked meringue shell filled with jamoca ice cream, hot fudge sauce, toasted sliced almonds, whipped cream and a cherry. Our house specialty!
BLACKBERRY SPICE CAKE
moist spice cake spiked with blackberries, served in a pool of caramel sauce with freshly whipped cream.
GRAPE CHAMPAGNE SORBET
fresh Mars grapes, sweetened and blended with champagne…served with a gaufrette wafer.
Please note that, while care is taken in the preparation of all gluten free items with consideration to cross-contamination risks, we do not have a dedicated gluten-free facility. Please be sure your server is fully aware of any allergy or intolerance.
Appetizers
FRENCH CREAM OF LEEK SOUP
a velvety puree of leeks, spinach and golden potatoes…finished with herbs and a touch of fresh cream.
SHRIMP CHIPOTLE
plump steamed shrimp served on corn pudding, and topped with homemade smoked Chipotle glaze and a tangle of citrus-tossed arugula.
WARM BRIE AND MUSHROOM DIP
Brie cheese baked with sautéed shiitake and button mushrooms, laced with fresh thyme, and served with gluten free crackers.
Entrees
CHICKEN AND ARTICHOKE ROLLS
chicken breast stuffed with artichoke and Parmesan soufflé baked and served with peppercorn sauce and sun dried tomatoes. Served with a salad of red leaf lettuce, Mandarin oranges, purple onion, walnuts and our own poppyseed dressing.
PORK NORMANDY
sliced oven-roasted pork tenderloin served on a bed of wild rice with a Port Cherry sauce, accompanied by sauteed petite French green beans…topped with delicate fried shallots.
Desserts
NONESUCH KISS
a baked meringue shell filled with jamoca ice cream, hot fudge sauce, toasted sliced almonds, whipped cream and a cherry. Our house specialty!
BUTTER PECAN SUNDAE
butter pecan ice cream topped with homemade caramel sauce and garnished with blackberries and freshly whipped cream.
GRAPE CHAMPAGNE SORBET
local Mars grapes, sweetened and blended with champagne.