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Wild mushrooms in phyllo crust with duo of Marsala and port wine sauces.

soy, wasabi, pickled ginger

Romaine, Parmesan, croutons, house Caesar dressing.

Tomatoes, cucumber, carrots, rice wine vinaigrette.

Gratinée with Gruyère cheese.

Garlic Parsley butter sauce, with potatoes of the day and vegetables.

Chicken breast with creamy spinach sauce and garlic mashed potatoes. Accompanied by seasonal vegetables.

Filet mignon peppered cognac cream sauce, pommes frites. Accompanied by seasonal vegetables.

Pomegranate Herb demi glace with garlic mashed potatoes. Accompanied by seasonal vegetables.

Elk medallions in an aged blueberry balsamic demi-glace with garlic mashed potatoes. Accompanied by seasonal vegetables.

Lem caper cream sauce. Served with garlic mashed potatoes and seasonal vegetables.

Rigatoni with braised short rib in red wine tomato sauce.

Fresh vegetables, puff pastry, Gruyère, ricotta on a bed of tomato basil coulis. Accompanied by seasonal vegetables.

With rasberry coulis

House made ice cream or sorbet

Frozen custard with warm Callebaut Dark Chocolate sauce

First course: roasted butternut squash soup, Ahi tuna tartare, or autumn salad with figs and goat cheese. Second course: roast turkey, short ribs Bourguignon, sea bass with citrus beurre blanc, or vegetarian Wellington. Third course: pumpkin pie, crème brûlée. or chocolate mousse.

First course: roasted butternut squash soup, Ahi tuna tartare, or autumn salad with figs and goat cheese. Second course: roast turkey, short ribs Bourguignon, sea bass with citrus beurre blanc, or vegetarian Wellington. Third course: pumpkin pie, crème brûlée. or chocolate mousse.