Portabella Bruchetta: Roasted Portabella Mushrooms Sliced thin on grilled ciabatta Bread with basil marinated tomatoes, Feta cheese and a balsamic reduction. $8

Entrée

Chateau Briand: Slow Roasted tenderloin of beef Sliced thin over a bed of smashed redskins and vegetable topped with a béarnaise sauce.

For 1 -$32 ~For 2 - $60

Porterhouse: 24oz Porterhouse char grilled to perfection served with a smashed redskins and vegetable. $35

Filet Mignon: 8oz tenderloin steak wrapped in apple wood smoked bacon char grilled to perfection served with smashed redskins and a vegetable. $35

Roasted Duck a L’orange: Slow roast duck topped with mandarin oranges and a Grand Marnier sauce served with wilted spinach and vegetable. $26

Chicken Asiago Pasta: Lemon pepper chicken breast seared atop a bed of capellini pasta with bacon, green onions and cherry tomatoes

Pasta Bruchetta: penne pasta tossed with roma tomato, green onion, garlic, fresh basil and olive oil topped with feta cheese.

$16

Chicken Picata: chicken breast pan-seared with capers, garlic, white wine, tomatoes, and artichoke hearts on a bed of pilaf or capellini.

$18

Macadamia and coconut shrimp: Jumbo shrimp encrusted in macadamia and coconut then flash fried to a golden brown, serve with a side of tropical dipping sauce, rice pilaf and vegetable.

$24

Perch: Pan-seared lake perch lightly dusted in seasonings, served with a side of rice pilaf and vegetables.

$22

Dessert

French Pastry Chef Christine Anschuetz from Chicago has returned to prepare a few desserts from scratch. Quantities are limited so ask your server.

Bouche de Noel (Yule logs)

French Fruit Tarts w/ Pastry Crème

Vanilla Cheesecakes w/Caramel Sauce.

$7.00

Drink

Classic Cocktails

Wines By The Glass

Special Selection of Wines by the Bottle

Champagnes by the Glass and Bottle

Ask your server

Midnight

Complimentary snacks and champagne at Midnight