Purchasing his organic produce from local farmers, 
     our Chef T. Nicolas Peter creates a healthy, simple menu,      
     composed of fresh seasonal ingredients 
     and spices, capturing the essence of the region. 
     He carefully considers the flavor of each ingredient to create unique and harmonious dishes. 
     
             

 MENU 

SOUPS
Chilled Cucumber and Dill 10
Crème Fraîche Swirl
     
 APPETIZERS
     Local Farmer’s Vegetable Garden Salad 10
Champagne Vinaigrette and Shaved Parmesan

     Marinated Baby Artichokes, Sun Dried Tomatoes and Green Bean Salad 14
     Roasted Garlic Vinaigrette and Black Olive Tapenade

     Roasted Trio of Beets and Roquefort Cheese 16 
     Walnut Vinaigrette

     Almond Crusted Goat Cheese and Persian Cucumber, Mint and Cilantro Salad 16
     Ginger, Honey and Preserved Lemon Sauce
 
     “Mezze” Assorted Mediterranean Appetizers 16
     Basket of Homemade Pita, Flatbread, Kibbeh, Falafel and Spanakopita

     Grilled Herbed Marinated Eastern Calamari 14 
     Arugula and Rouille
 
     Assorted Spreads and Persian Cucumber, Mint and Cilantro Salad 14
     Grilled Garbanzo Bean Flat Bread

     Seared Foie Gras and Tartarian Cherries Seared in Muscat Wine 25 
     Star Anise French Toast
 
     Soft Shell Crab and Preserved Lemon Sauce 18
     Persian Cucumber, Mint and Cilantro

     Spicy Ahi Tuna Tartar with Shaved Fennel Salad 15
     Toasted Brioche Toast and Green Olive Tapenade

     Moroccan Steamed Mediterranean Black Mussels 15
     Cumin, Cilantro and Preserved Lemons 
     
     CHEESE
     Assorted Cheese Plate 25
     With Toasted Walnut Bread  

MAIN COURSES
Grilled Filet Mignon with a Tarragon and Green Peppercorn Sauce 34
Potato & Leek Gratin, Green Beans and Baby Carrots

Grilled Rib Eye Steak with Sel de Guerande, Herbs and Cracked Black Pepper 36
Potato and Leek Gratin, Green Beans

Roasted Chicken Breast with Capers, Basil, Sun Dried Tomatoes 28
Lemon Risotto and Baby Carrots

Tapenade Crusted Rack of Lamb and Roasted Garlic, Rosemary Sauce 34
Potato Purée and Baby Carrots

Roasted Duo of Duck with Raspberry Sauce 34
Wild Rice Pilaf and Asparagus

Couscous “Royal” with Lamb Stew, Lamb Chops, Chicken & Merguez Sausage 36
Harissa and Onion Confit

Pistachio Crusted New Zealand Snapper and Preserved Lemon Sauce 34
Potato Purée, Asparagus

Potato Crusted Northern Halibut and Saffron Sauce 34
Asparagus and Baby Carrots

Spice Seared Ahi Tuna with Zucchinis, Mint and Tomatoes 34
Couscous and Hummus

Artichoke, Spinach and Fennel Lasagna 28
Pesto and Ricotta Cheese

Seven Vegetable Couscous 28
Harissa and Onion Confit

Our menu is subject to change according to seasonal ingredients and their availability.

Corkage Fee of $25.00 for Wine & $30.00 for Champagne
Minimum of $25.00 per person
18% gratuity will be applied for parties of 6 or more

For the convenience of all our patrons, smoking is only permitted in the
open air dining room located at our restaurant’s entrance

We Bring “The Little Door To Your Door” With Special Events & Catering Service
For Information Ask Our Hostess

 

return to restaurant page