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Dinner Menu
Appetizers Crispy Pan Sautéed Duck Confit 16.5 GF Sautéed Littleneck Clams 12.5 Georges Bank Natural Sea Scallops Rockefeller 12.5 Chilled Lump Crabmeat Martini 14.5 GF Roasted Moulard Duck Foie Gras 24.5 Lobster-Jerusalem Artichoke-Mushroom Ravioli 11.5 Carpaccio of Tuna with Pickled Cucumber 12.5 GF House Smoked Copper River Salmon with Potato Anna 12.5 GF Soups & Salads Duck Consommé 12.5 La Truffe Sauvage House Salad 10.5 GF Mediterranean Salad 10.5 Maine Lobster Bisque en Croûte 10.5 Chèvre Chaud over Spinach Salad 10.5 Main Course Braised Lamb Shank 28.5 Roasted Tender Gulf Shrimp 28.5 Veal Osso Bucco 32. Pan Roasted Wild Alaskan Halibut 32. Angus Beef Tenderloin Filet 34. GF Crabmeat Mary Louise 28.5 Colorado Rack of Lamb crusted with Herbes de Provençe 36. Wild Mushroom Risotto 26.5 Pan Roasted Dover Sole Almondine 36. Pot au Feu de Poisson aux Fenouil 34. SIDES 7. GF We are happy to prepare whole plant food dishes with Chef's Creation Soufflé of the Evening 10.5 GF GF - GLUTEN FREE (Some menu items can be modified to accommodate a gluten free diet.) Home | About Us | Chef Mohamed Chettouh | Arthur Durham | Andrew Hartman | Menus | Dinner Menu | Dessert Menu | Wines | Champagne & Sparkling Wines | White Wines | Red Wines | Events | Valentine's Dinner | Easter Brunch | Mothers' Day Lunch | Thanksgiving Lunch | Christmas Eve Dinner | New Year's Eve Dinner | Tuesday Evening Jazz | Contact | Directions |