LARGE PLATES

Creamy Spring Risotto 17
with cherrywood-smoked salmon filet, spinach,
asparagus, tarragon, parsley and sweet peas

Bouillabaisse 21
with seared red snapper, mussels, shrimp, clams, potato, tomato, fennel,
golden broth and saffron aioli crouton

St. Jacques 20
pan-seared diver scallops with asparagus, fingerling potato, braised leeks
and tarragon Dijon vinaigrette

Red Snapper 22.5
pan-seared red snapper filet with sticky black rice, piperade
and pineapple currant chutney

Paella 18.5
traditional saffron rice pot with pan-roasted
chicken, sausage, shrimp, mussels, onions, peppers and sweet peas

Ribeye 26
fire-grilled 12oz. ribeye steak with parmesan gruyere potato gratin,
spinach, mushrooms and maitre d¹hotel butter

Filet Mignon 29
fire-grilled 10oz. filet mignon with truffle mashed potatoes,
asparagus and cabernet sauce

Chicken a la Diable 19
1Ž2 roasted chicken with rosemary roasted potatoes, green bean and cherry
tomato salad and green peppercorn sauce

Menu dated 4/29/08