Dinner Menu Fall 2013

"If you're afraid of butter use cream" Julia Child

Starters

French Onion Soup "Au Gratin" 9

Toasted Baguette ~ Gruyère Cheese

Soup du Jour 8

Ask your Server

Lobster Ravioli 12

Marsala Cream Sauce ~ Poached Garlic ~ Parmesan Cheese ~ Fried Leeks

Steamed P.E.I. Mussels 9 gf

Lemon, White Wine ~ Herb ~ Garlic Butter Sauce ~Toasted Baguette

Daily pâté platter 11

Cornichons ~ Red Onion Marmalade ~ Mustard ~ Artisanal Baguette

Lobster Mac~n~Cheese  12
Lobster ~ Black Truffle ~ Lemon ~ Seasoned Breadcrumbs

Artisanal Cheese Plate  14
Tomato Marmalade ~ Mango Chutney ~ Candied Walnuts
Ask server for today’s cheese selection

Baked Escargot 9 gf

Parsley-Garlic Butter

 

Salads

Banana Café House Salad  8   v/vegan/gf
Cherry Tomatoes ~ Shaved Red Onion ~ Herb Vinaigrette

Proscuitto Wrapped Asparagus  10   gf
Prosciutto ~ Goat Cheese ~ Balsamic Vinaigrette ~ Poached Egg ~ Truffle Sabayon ~ Micro Greens

Roasted Red Beets  12   v /gf
Goat Cheese ~ Candied Walnuts ~ Lemon Vinaigrette ~ Greens

La Mer Salad  14  gf
Shrimp ~ Scallops ~ Mussels ~ Garlic-Lime Olive Oil ~ Red Pepper Flakes

Field Greens & Hearts of Palm Salad 12  v / gf
Hearts of Palm ~ Cherry Tomato ~ Radishes ~ Feta Cheese ~ Pepitas ~ Avocado Dressing

v-vegetarian / vegan-vegan / gf-gluten free

 

 

Savory Crepes

Fresh Catch of the Day  26  
Shrimp ~ Scallops ~ Local Seafood ~ Lobster Sauce ~ Mushrooms ~ Red Onion

Ratatouille & Grilled Asparagus  19   v

 Field Greens ~ Feta Cheese ~ Balsamic Glaze  

Main Plates

Pan-Roasted Mahi  27  gf   
Red Beet Risotto ~ Wilted greens ~ Lemon-Thyme Beurre Blanc  

Seared Jumbo Sea Scallops  28   gf
Truffle Oil ~ Mushroom Risotto ~ Sweet Pea Coulis ~ Port Wine Reduction ~ Micro Greens

Sautéed Yellowtail Snapper  27  
French Style Gnocchi ~ Cherry Tomato ~ Haricots Verts ~ Citrus Beurre Blanc

Steamed P.E.I. Mussels  19   gf
White Wine ~ lemon ~ Herb-Garlic Butter Sauce ~ Pommes Frites

Pan-Seared Tuna Nicoise  23   gf
Cherry Tomato ~ Hard Boiled Egg ~ Capers ~ Olives ~ Marinated Haricot Vert ~ Purple Potatoes

Half-Roasted Crispy Duck  29  gf
Mango Sweet Chili Sauce ~ Fingerling Potato ~Haricot Vert ~ Brussels Sprouts

10oz. N.Y. Strip Steak  27   gf
Mushroom-Shallot Jus ~ Pommes Frites ~Arugula

Stuffed "Bone In" Pork Chop  25   gf
Bacon ~ Spinach ~ Goat Cheese ~ Bordeaux Wine Sauce ~ Grilled Asparagus ~ Pommes Puree

Pan-Roasted Ashley Farm Chicken Breast  24  gf
Boursin Cheese-Pommes Puree ~ Baby Carrots ~ Brussels sprouts ~ Herbs Jus

Roasted Root Vegetable Fricassee  21  v
Baby Carrots ~ Purple Potatoes ~ Black Garlic ~ Parsnips ~ Turnips ~ Roasted Mushrooms

Peas ~ Fresh Herbs ~ Lemon ~ Puff Pastry

Chef de Cuisine: Christopher Donnelly
Danny Dahon: Founder/Co-Owner   Dominique Falkner: Chef/Co-Owner

A service charge of 20% may be added to your check
No Separate Checks, Please
Food Warning: Consuming raw or uncooked meats, poultry, seafood, shellfish,
Or eggs may increase your risk of food borne illness


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