Valentine's Weekend
February 14th -16th

V-Vegetarian  
VE-Vegan  
GF-Gluten-Free 
DF-Dairy-Free  
N-Nuts
GF* and N* signal the dish can be made without gluten or nuts upon request

SOUPES

FRENCH ONION SOUP  12  
(GF*)
Traditional French onion soup sweetened with Port wine and veal stock topped with a crouton and melted Gruyère and Parmesan cheeses

LOBSTER BISQUE  12
(GF)
A rich soup made of lobster stock flambéed with Cognac, and thickened with rice, tomato paste, cream and a touch of cayenne

MULLIGATAWNY SOUP  12
(V, VE, GF, DF)
A spicy and flavorful blend of vegetable broth and velvety coconut cream infused with warming notes from garam masala and Madras curry and tasty bites of apple and vegetables

SALADES

SALADE DE LA MAISON  10
(V, VE, GF, DF)
Mixed field greens tossed in a tangy citrus Dijon vinaigrette and topped with carrot ribbons

BEET ARUGULA SALAD  12
(V, VE, GF, DF, N*)
Quartered beets dressed in lemon vinaigrette paired with orange segments, candied pecans,
and spicy arugula tossed with balsamic vinaigrette

GOAT CHEESE SALAD  16
(V, GF*, N*)
Warm goat cheese encrusted in sliced almonds on a bed of mixed field greens with a citrus vinaigrette

RADICCHIO BLUE CHEESE SALAD  16
(GF, N*)
Slightly bitter radicchio tossed with tangy blue cheese crumbles, sweet apple slices, and toasted walnuts, brought together with the warmth of a rich, smoky hot bacon dressing


HORS D'OEUVRES

SIBERIAN OSETRA CAVIAR
1/2 oz - 75   1 oz - 150  
Siberian Osetra Caviar served with smoked salmon, traditional accoutrements, and buckwheat blinis

BAKED BRIE EN CROUTE  16
(V, N*)
Baked Brie served in a puff pastry with peach compote and candied pecans

ESCARGOTS À LA PROVENÇALE  15
(GF)
Half dozen Helix Snails baked in butter, tomatoes, garlic, and herbs

FOIE GRAS FRAIS  32  
(N)
Seared Hudson Valley Foie Gras, veal demi-glace, coffee, vanilla, macadamia liqueur, with mango and raspberry coulis

FOIE MOUSSE  22
Creamy, spreadable mousse made with chicken liver, duck liver and butter served with port gelee and toast points

TUNA TARTARE* 21
(GF, DF, N*)
Hand chopped sushi grade Ahi Tuna, shallots, soy sauce, Tabasco, sesame and chive oils, wasabi with seaweed salad  and sesame seeds

STEAK TARTARE* 24
(GF, DF)
Hand chopped filet with shallots, capers, cornichons, Worcestershire, Tabasco, and coddled egg served with pommes frites

BLACK MAGIC OYSTERS 1/2 DOZEN* 18
(GF, DF)
Black Magic Oysters on the Half Shell served with Champagne Mignonette


VÉGÉTARIEN ET VÉGÉTALIEN

PENNE PROVENÇAL  26
(V, N)
Penne Pasta with a ragout of tomato, pine nuts, zucchini,
yellow squash, onion, garlic, Kalamata olives, red pepper flakes, Buffalo Mozzarella pearls and Parmesan

TAGINE OF VEGETABLES  26
(V, VE, N)
Root vegetables sautéed with mixed nuts and dried fruit, bell peppers, cumin, cinnamon, turmeric, cardamom with red quinoa and lime juice and a Sauce Vierge made of puréed carrots, tomato and extra virgin olive oil.


POISSONS

YELLOWFIN TUNA  38
Yellowfin Tuna encrusted with honey, kafir lime leaf, ginger, lemongrass and 4 peppercorn blend. Seared rare, with lemongrass saffron beurre blanc, served with bamboo rice and vegetable relish

DIVER SEA SCALLOPS  49
Pan seared Diver Sea Scallops with a sauce of
veal demi glace, Morel mushrooms, Marsala wine and a touch of cream served with
potato gnocchi and sautéed vegetables

DOVER SOLE  62
Whole Dover Sole pan seared, de-boned table side with a butter sauce served with Parmesan risotto and sautéed vegetables

BRANZINO  41
(GF)
Baked Mediterranean Sea Bass with crab, goat cheese, oregano, white balsamic, and a Parmesan crisp served with Parmesan risotto and sautéed vegetables

GAMBAS SHRIMP  32
(GF*)
Sautéed tiger shrimp on a bed of Parmesan risotto with a creamy champagne and vanilla sauce, served with sautéed leeks, carrots, onion, and celery, and presented in a rice paper basket

VIANDES & VOLAILLES

QUAIL PÉRIGOURDINE  41
Quail stuffed with brioche, foie gras, leeks, and mushrooms, grilled and finished in the oven with a Périgourdine sauce of veal demi, foie gras, truffles and Madeira wine served with mashed potatoes and sautéed vegetables

WILD BOAR RAVIOLI  42
Wild Boar meat ravioli and root vegetables in a complex sauce of pork jus, dark chocolate, juniper berries and chili flakes

LAMB SHANK PROVENÇAL  38
(GF*, DF*)
Braised Lamb Shank marinated in olive oil, rosemary, and garlic with a rosemary au jus, cumin scented couscous, and ratatouille

ELK CHOPS* 46
(GF)
Succulent Elk Chops with a game stock reduction and a cranberry, orange, ginger chutney served with Pommes Duchesse

STEAK AU POIVRE* 53
(GF)
Kansas City Strip Steak pan seared, flambéed in Cognac with Madagascar green peppercorns, veal demi glace and cream, served with pommes frites and mesclun salad

FILET LE FOU* 64
(GF*)
Filet Mignon paired with Lobster meat with a Boursin Sabayon, served with Dauphine potatoes and grilled asparagus

*According to the KC health department, the consumption of raw and/or under cooked meat, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness.

Menu is subject to change based on availability and the creative whims of our chefs.