A La Carte for one satisfying meal

Walleyed Pike………………………………………………………………………………. 17
Sauteed in hazelnut butter
Jarret de Veau……………………………………………………………………………… 22
Veal shank from the Southwest of France, cep crust and mushroom polenta
Hudson Valley Duck Bao……………………………………………………………………… 19
Chinese five spice seared breast, steamed cabbage and dragon carrot buns
Prime Beef Coulotte…………………………………………………………………………. 17
Green peppercorn andMadeira sauce, Dauphine potato

Larger Fare for two or more to enjoy

Oaxaca Barbacoa…………………………………………………………………………………………… 24
Orange braised lamb, ancho chilies, tomato, cinnamon, three cabbage salad, toasted cumin and cilantro rice
A Day in Thailand ………………………………………………………………………………………….. 26
Giant shell-on fresh water prawns in a coconut and green chili curry, chilled rice paper spring rolls, papaya salad
Capon Fricassee …………………………………………………………………………………………….. 24
Porridge fed birds lightly fried and simmered in bouillon with two olives, capers and tomato
Scallop Bisque ………………………………………………….. $10 for a one pint container
Spanish sherry and French brandy
Louisiana Eggplant Soup…………………………………….. $8 for a one pint container
Ripe tomato, Holy Trinity, smoked andouille
Brasserie TABLE Salad…………………………………………………………………………………… 8
Field greens, Belgian endive, radicchio, English cucumbers and local tomatoes
Champagne vinaigrette or buttermilk ranch dressing

Imported and Domestic Cheese Ensemble………………………………………………….. 11
Transylvania Salted, French Port Salut, Monroe Roth Kase Blue 2007 Wisconsin Cheddar

Dessert

Pumpkin Crème Brûlée…………………………………………………………… 5
Madagascar vanilla, Spanish mace, cinnamon and cloves
Pear & Almond Kuchen ………………………………………………………….. 5
Frangelico and Chantilly cream