• Market Fresh Fish Papillote
  
  
• Roasted Chicken with Pommes Puree, Melted Leek & Mushroom Sauce
  
  
• Grilled Salmon with Garlic Spinach and Potato Rösti
  
  
• Old World Risotto (Changes Nightly)
  
  
• Pot-au-Feu: Braised Short Ribs of Beef and Horseradish Créme
  
  
• Steak au Poivre Classic (flat Iron) with Pommes Frites
  
  
• Steak au Poivre American (dry Aged Rib Eye) with Pommes Frites
  
  
• Pan Roasted Trout with Fennel, Lardons, Finger Potatoes Sage Butter
  
  
• Duck Confit Cassoulet
  
  
• Venison Loin with Roasted Beets, Turnips, Huckleberry Port Wine Jus
  
  
• Osso Buco with Soft Polenta
  
  
• Bouillabaisse: Fisherman's Stew
  
  
• Plum-Basted Pork Medallions, Caramelized Fennel, Port & Vinegar "Deglaze"

WEIRD DISHES

• Calf's Liver with Bacon and Onions, Potato Purée and Sauce Dijon
  
  
• Sautéed Sweetbreads with Spinach and Wild Mushrooms