Summer Menu
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Summer Menu

“Le Menu Gourmand”

*Yellow Fin Tuna Ceviche
oven dried tomato – mango & avocado – courgette – micro green house salad

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Poached Maine Lobster
lobster risotto – corn dust – basil foam

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Roasted Elk Tenderloin
cauliflower cream – asparagus tip crudité – black truffle reduction

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Little Sweet Promenade
Nick’s daily trio of desserts

 

Four Course Menu $98
Wine Paired Menu $145

Pour Commencer

Soup of the Day
15

 

Sea Salt Braised Beet
sheep yogurt with stone fruit chip – baby greens – mountain honey champagne vinaigrette
18

 

Berry Salad
sundried fruit – sunflower seeds – watercress salad – hazelnut & pistachio vinaigrette – sesame tossed
17

 

Garden Tomato Salad
summer melon – basil – mozzarella
22

 

Hot Foie Gras
Canadian maple syrup yellow plum – Speculoos dust – Sauterne vanilla reduction
24

 

Tuna & Artichoke Ravioli
seared rare yellow fin tuna – homemade ravioli artichoke cream
22

 

*Import Ossetra Caviar
blinis & traditional garnish
150

 

*” Consuming Raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.”

Poisson

Alaska Halibut Cheek
little neck – vegetable broth – Farro casserole nage – lemon butter
40

 

*Loch Etive Steelhead
Lemon spruce tips – potato gratin
38

 

Dover Sole Meuniere
potato tuile – baby spinach – citrus – parsley beurre noisette
60

Viande

Colorado Lamb Rack
Japanese eggplant confit – double baked potatoes
59

 

All-Natural Beef Filet
herbal potato chip – brussels sprouts coleslaw – cabernet reduction
55

 

Roasted Duck Breast
local cherry jam – charred corn croquette
57

 

Roasted Free-Range Chicken
mascarpone sweet potato mash – pinenuts chimichurri
42

Végétarien

Potato Gnocchi
cauliflower – roasted corn – corn cream
38

Add foie gras to any dish $18
Selection of Side $15

Belgium Frites
Creamy Corn Purée
Crispy Brussels Sprouts

Mashed Potato
Mixed Summer Vegetables

All items on this menu are made to order, please allow time for preparation.
Please inform your waiter of any food allergies.

 

For tables of 8 guests or more, 20% service charge will be added
Split plate charge: Appetizer $5.00 – Main course $ 7.00

 

Chef de Cuisine Daniel Joly
Mirabelle Cookbook “Not Just Another Cookbook” $33.95