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
vanilla peas ravioli – basil hyssop cream emulsion – bacon jam

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Roasted Duck Breast
relish of cassis – almond – sundried fruit – orange gastrique – corn croquettes

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Little Sweet Promenade
Nick’s daily trio of desserts

 

Four Course Menu $ 98 – Wine Pairing Menu $145

Pour Commencer

Soup of the Day
15

 

Palisade Peach Wedge Salad
sheep yogurt with local peach – baby greens – mountain honey champagne vinaigrette
18

 

Watermelon & Cantaloupe, Compressed Mint Infused Cucumber
prosciutto ham chips – watercress salad – sunflower seed vinaigrette – sesame tossed
17

 

Beef Carpaccio
spicy avocado mousse crostini – quail eggs – greenhouse micro salad
22

 

Hot Foie Gras
Canadian maple syrup Palisade Pear – Speculoos dust – Sauterne vanilla reduction
24

 

Chickpea Flatbread Lobster “Pizza “
Maine lobster – smoked local peach jam – apples date salad – warm GF flat bread
22

 

Import Ossetra Caviar
blinis & traditional garnish
150

Poisson

Alaska Halibut Cheek
mussel vegetable broth bouillabaisse – harissa aioli – crudité brunoise
40

 

Loch Etive Steelhead
lemon grass – sorrel cream sauce – charred bok choy
38

 

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

Viande

Colorado Lamb Panaché
parmentier petite waffle – double lamb chops – lamb merguez – bouquetiere – garden thyme jus
59

 

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

 

Roasted Elk Tenderloin
wild mushrooms gnocchi – corn cream – red wine Anjou pear – black truffle reduction
57

 

Roasted Free-Range Chicken
honey roasted sage carrots & cippolini onions casserole
42

Légume et Pâtes

Cavatelli Au Gratin
Cavatelli pasta cauliflower cheese gratin – vegetarian cauliflower salad bowl
37

Add foie gras to any dish $15
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