Sample Menu
Our menu changes frequently, below are some examples of our offerings
Les Appetizers
$16-$30
Seasonal Soup of the Day du Jour
TOMATO, PARMESAN & ROASTED FENNEL VELVET
Swirled with Pesto and a Grilled Ham & Cheese Sàndwiche
LES ESCARGOTS À LA HAM BISCUIT
With Sweet Garlic Beurre Blanc
A SPRING COMPOSITION OF ASPARAGUS AND CITRUS SUPRÊMES
Watercress, Asparagus-Feta Coulis, Pickled Cantaloupe, Extra Virgin Citrus Vinaigrette and Toasted Pine Nuts
A MÉLANGE OF CHICORY, RADICCHIO & BABY OAK LEAF
Chablis Poached Pears, Toasted Goat & Dried Fruit Agrodolce, Sunflower, Pine Nut & Whole Grain Mustard-Sherry Vinaigrette
FABERGÉ EGG BÈDAZZLED WITH CAVIAR & DILL CURED SALMON
Maine Lobster, Vodka Powered Accoutrements et les Jigglés de la Champagne Rose
VEGAN ORGY ON TEXAS BEACH
Totally Baked & Crispy Papadoms with Five Highly Addictive Vegi Spreads "It's A Banger."
GRILLED CAESAR WITH ALL OF THE USUAL SUSPECTS
You know it. You love it. You want it.
A MARKET BOUQUET OF MANAKINTOWNE MESCLUN
Adorned with Grapefruit, Chèvre & Candied Pistachios beneath a Tarragon Infused Campari Sorbet
FRENCH ONION DIP GRATINÉ WITH PECAN-CURRANT RYE BREAD
CHESAPEAKE BAY OYSTERS ROCK
In A Green Fairy Fog Of Absinthe Mist
CARPACCIO OF VENISON
Orbiting Juniper In A Constellation Of Lingonberry, Rosemary, Mustard, Rocket & Gin
Les Entrées
$42-$56
VIVA LAS VEGAN AVEC ZA'ATAR
Herbed Bulgar Kibbeh in a Pine Nut Crust Bursting with Clove, Cardamom & Coriander Over Beet Hummus & Grilled Squash
“IN LIKE A LION” ROOT VEGETABLE GRATIN
Tucked into a Cozy Den of Butternut Squash, Collard Sauté and Mounted by a Swaggering Hasselback Potato & Tomato Tartare
CRISPY SKINNED ARCTIC CHAR à La Côte d’Azur sur
Le Swarthy Melange of Cockles, Fenneled Cannelini, Cipollini and Gremolata Lounging in an Orange et Saffron Fumet
COCKY YET CLASSIC AND SO VERY COMFY-COZY COQ AU VIN
Basking on a bed of Purée de Pommes de Terre à l'Ail in a Tasty Cabal of Braised Cremini, Smokey Bacon & Glazed Pearl Onion
SEARED SEA SCALLOPS & BRAISED PORK BELLY À LA LEVITICUS
A Sinful Temptation too Good to Passover, Blessed by Sesame Za’atar, Cheddar Grits, Sweet Pickled Peppers and Repentance
A BRISK FALL COOKOUT IN THE BONEYARD
Roasted Rack of Lamb Atop a Chimichurri Sweet Potato Salad, Garlicky Kale, Edamame Succatosh, Grilled Plum & a Big Round Blackberry Barbecue Bordelaise.
JUMBO LUMP CRAB CAKES: ALL CRAB, ALL THE TIME
with Wilted Spinach and Béarnaise Tartar Sauce
THE SWANK BANK
Butter Poached Maine Lobster Mac & Cheese Tossed with Asparagus and Swiss Chard in a Louche yet Obscenely Rich Truffled Mornay Cream
FEE FI FOE, FEE FI FAUX PHO
A Salubrious and Satisfying Serving of Vegetable "Noodles" & Trumpet Mushrooms In An Aromatic Broth of Basil, Cilantro & Lime
FILET MIGNON OF BEEF "SWELLINGTON"
Crowned with a Fascinator of Truffled Duxelles aux Champignons et Cognac, In a Pink Peppercorn & Port Reduction
AUTUMN OLIVE FARMS PORK CHEEK STUFFED ROAST QUAIL CREOLE
With Sweetbreads over Dirty Rice, Crawdads, Cajun Kale Slaw & Pickled Okra In a Louche, yet Luscious Sauce Américaine
Les Deezerts
$15-17
Caught Up in a Whirlwind of Suave Ganache & Silky Crème Chantilly
THE DEVIL'S IN THE DETAILS
Hot & Gooey Chocolate Studded Devil’s Food Gateau à la Mode
Caught Up in a Whirlwind of Suave Ganache & Silky Crème Chantilly
LAVENDER-LIMONCELLO CRÈME BRÛLÉE
SWASHBUCKLING BUNDT PIRATE
Awash in Hot Buttered Rum & Grilled Pineapple Ambrosia Yo-Ho-Ho
LA PETITE MORT AU CHOCOLAT EN FLAMBÉ
Avec une Compote de la Cerise Noir
COMPOSITION OF SEASONAL FRUIT
in a Refreshing Elixir of Plums, Melon, Sake & Finger Lime
OREGON HILL ALLEY APPLE
Tarte Tatin Classique avec Buttermilk Crème Frâiche
