Mardi Gras
Birds of a feather flock together. Bring your family together for a feast of unique specials. Take flight through this epic exploration of decadent flavor! These creative, exotic dishes are made using exquisite delicacies and only the freshest ingredients.
Appetizers
Ostrich Egg Frittata
21.00
With potatoes and onions.
Pan-Seared Foie Gras
28.00
Served with a port wine-fig reduction, over crostini bread.
Sausage Platter
13.00
Pheasant sausage with cognac and potato | Chicken sausage with apple
all topped with caramelized onions.
Crostini with Quail Eggs
19.00
With tomatoes, arugula, chopped almonds, and mozzarella cheese.
Crispy Turkey Wings
13.00
In our Cajun sauce.
Duck Wonton
16.00
Duck, bacon in a sweet corn wonton.
Goose Liver Pate
21.00
4. oz Pate with freshly baked crostini bread and fig and honey jam.
Entrees
Chicken al Pino
26.00
Breast of chicken in a brown sauce with tomato concasse and roasted pine nuts.
Duck a L’Orange
34.00
Half-roasted Long Island duck served in orange-apricot sauce with candied orange and served over risotto.
Roasted Squab
34.00
1/2 Roasted wrapped with bacon, served in au jus with roasted grapes, over tr-colored quinoa.
Stuffed Cornish Hens
26.00
Stuffed with cornbread stuffing, served in an apple cider, maple syrup reduction, over tr-colored couscous, and fire-roasted semi-sun-dried tomatoes.
Sausage Stuffed Quail
28.00
Stuffed with sausage and fresh fennel, in a red wine reduction, over a bed of forbidden rice and arugula.
Roasted Partridge
34.00
1/2 Roasted with fresh thyme and honey glazed pears, over a bed of celeriac root pure.