Our Menu

Slow smoked pork belly with berry gastrique.

Grilled artichoke with chipotle alioli.

Served with mignonette and atomic horseradish sauce.

Served with our Serrano aguachile sauce on top of an Avocado mousse.

U-10 Scallop finely sliced with our spicy seasoning sauce.

Served with Persillade butter and toast points.

Served with house accoutrements.

Knife cut Prime tenderloin, capers, cornichons and Dijon mustard.

Thinly sliced seared Tenderloin served with an Asian fusion sauce and Shallots rings.

The authentic Spanish recipe of Croquettes with Duck, served with Garlic aioli.

Hot melted Raclette Cheese with Prosciutto, Cornichon and French bread.

Homemade Peppercorn Pork pate served with mixed greens and French bread.

Smoked duck breast, with berries and pears served with mixed greens, honey and house vinagrette.

Endives, Roquefort cheese, caramelized nuts, Anjou pears, honey balsamic vinaigrette.

Mixed seasonal greens, tomato, shallots and cucumbers tossed in a French vinaigrette.

Traditional onion soup topped with a melted Gruyere crouton.

"Basque" traditional cold soup made with Tomato, Cucumber and Green Bell pepper.

Creamy fresh Avocado from Mexico with a cilantro touch.

8oz Center-Cut tenderloin, choice of sauce.

14 oz. Prime tenderloin Chateaubriand, Chef's choice of sauce.

Split grilled Prime NY, black peppercorn sauce and fries.

8oz. center cut Prime Tenderloin served with a creamy morel brandy sauce.

15oz. Breaded Veal chop. topped with Prosciutto and Melted Raclette with a Mushroom Port Sauce.

18 oz. double-bone-in grilled pork chop, glazed with a honey rosemary sauce.

Smoked Pork Belly with a Carbonara risotto.

Grilles Lamb Rack, Basil Cashew Pesto and Peri Gourdine sauce.

Seared duck breast served over sauteed shaved brussels sprouts with a port demi-glace.

Three U-10 Seared diver scallops, with a Tarragon lime velouté.

Pan seared served with Beurre Blanc and Basil sauce.

Honey Grain Dijon Mustard Glaze served with a Celery pure.

On top of a Corn Pure, Summer succotash with au Poivre sauce.

From our Charcoal oven.

Center cut prime tenderloin, puff pastry, mushroom duxelles, demi-glace sauce.