Purchasing his organic produce from local farmers,
our Chef Nicolas T. 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

APPETIZERS

Grilled Heart of Romaine, Balsamic Soft Boiled Egg, Crostini and White Anchovy 15

Smoked Garlic and Parmigiano Reggiano Vinaigrette

Wild Arugula, Marinated Baby Artichoke, Sundried Tomato and Feta Cheese 16

Dill, Greek Yogurt and Aged Sherry Vinegar Dressing, Toasted Pinenuts

Almond Crusted Goat Cheese and Trio of Roasted Beets 16

Moroccan Greens, Preserved Lemon, Argan Oil, Ginger and Honey Vinaigrette

Duck Foie Gras Three Ways 38

Black Truffle Brioche Toast

“Mezze” Assorted Mediterranean Appetizers 18

Basket of Homemade Pita, Flatbread, Kibbeh, Falafel and Spanakopita

“Little Door Mezze Royale” Assorted Mediterranean Appetizers 50

Tuna Tartare, Goat Cheese, Merguez Sausage and Grilled Scallops

Spicy Ahi Tuna Tartare and Shaved Fennel Salad 18

Brioche Toast and Green Olive Tapenade

Braised Calamari Stuffed with Spinach and Fennel in Bouillabaisse Broth 16

Green Lentils

Spicy Steamed Mediterranean Black Mussels with Ras El Hanout Broth 16

Tomatoes, Cilantro, Garbanzo Beans and Preserved Lemon

ENTREES

Grilled Filet Mignon, Portobello Mushrooms and Asparagus, Marsala Wine Sauce 42

Balsamic Glazed Cipollini Onions, Fingerling Potato Puree

Grilled Prime Rib Eye Steak with Sel de Guérande, Herbs and Cracked Black Pepper 52

Potato and Leek Gratin, Steamed Spinach with Toasted Pinenuts

Roasted Chicken Breast Tajine with Cardoons, Fava Beans and Preserved Lemon 34

Couscous

Smoked Garlic Crusted Rack of Lamb, Mustard and Rosemary Espagnole Sauce 38

Polenta Diamond Crisps, Spicy Swiss Chard with Lemon

Duo of Duck Breast and Leg Confit, Honey Lemon and Ginger Sauce 38

Saffron Basmati Rice, Steamed Asparagus

Couscous “Royale” with Lamb Stew, Lamb Chops, Chicken and Merguez Sausage 44

Harissa and Onion Confit

Grilled Marinated Loup de Mer, Preserved Lemon Sauce 38

Artichoke and Fava Bean Barigoule, Fingerling Potato Puree

Roasted Monkfish Wrapped in Pancetta, Tomato Pernod Sauce 40

Paella Risotto

Pistachio Crusted Seared Day Boat Sea Scallops, Blood Orange and Star Anise Sauce 40

Braised Leeks, Carrot Flan

Seven Vegetable Couscous 28

Harissa and Onion Confit

CHEESE

Assorted Cheese Plate 26

Toasted Walnut Bread

SOUP

Lobster Bisque 16

Lobster Ravioli

 

SPECIALS

APPETIZERS

Duck Confit, Farro, Radicchio and Wild Arugula Salad 16

Bleu d’Auvergne Cheese and Aged Balsamic Vinegar Reduction

Sesame Crusted Sea Scallop, Preserved Lemon Sauce 16

Moroccan Greens, Fava Bean Puree

Swiss Chard, Parmegiano Reggiano Cheese, Black Currant Filo Dough Tourte 14

Shaved Fennel and Sun Dried Tomato Coulis and Toasted Pinenuts

ENTREES

Grilled Marinated Striped Bass, Smoked Garlic, Lemon and Oregano 40

Spinach Ravioli, Braised Fennel, Sun Dried Tomato Coulis

Baby Artichoke and Swiss Chard Moussaka, Tomato Pernod Sauce 32

Fried Onions

 

FRENCH MOROCCAN SUNDAY PRIX FIXE MENU $40

STARTER

Mezzé Appetizer

COUSCOUS ENTREES

Lamb Stew with Merguez Sausage

Chicken Tajine with Green Olives and Zucchinis

Monkfish with Dried Apricots, Honey and Almonds

(Vegetarian option $30)

DESSERT

Moroccan Cookie, Oranges and Dates

with Orange Blossom Water

FEATURED MOROCCAN WINES

White Blend, Cuvèe Première Prèsident, Zenata 2009 8

Cabernet Sauvignon, CB Initiales, Zenata 2005 14

 

Corkage Fee of $35.00 per bottle
Food Minimum of $35.00 per person
18% gratuity will be applied for parties of 6 or more

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