The Chef’s Garden in Huron, Ohio is a great source for early fall heirloom tomatoes and carrots, golden & candied stripe beets, swiss chard, exotic kale, spinach, baby white turnips, Jerusalem artichokes and micro field greens. From the Novotny Farm Market in Vermilion, Ohio we receive a wide variety of fall squash, which include Acorn, Butternut Delicata and Spaghetti, pumpkins of all shapes and sizes, as well as Concord grapes and fall fruits. From Quarry Hill Orchards in Berlin Heights we receive Anjou pears and apples such as Honey Crisp, Jonathon, Cortland, Golden Delicious, Ambrosia and Fuji. Fresh & Wild and Mikuni Wild Harvest in Vancouver, Washington is our source for mushrooms such as Golden Chanterelle, Black Trumpet, Porcini, Hen-of- the-Woods and Oyster. They make a great wild mushroom soup and are a perfect accompaniment to steak and veal.

Of course, as the fall progresses Burgundy Black Truffles and White Truffles from Piedmont, Italy make their debut, setting the stage for our annual Truffle Dinners that begin in late November. D’artagnan Imports is our source for the freshest truffles possible.

We source our seafood from The Cantanese Brothers who provide us with Little Neck Clams, Prince Edward Island Mussels and Maine Lobster for our fall clam bakes. They also source fresh fish for us such as Alaska King Salmon, Barramundi, Kona Kampachi, Hog Snapper, Halibut, Black Grouper and Scallops.

The Radis Brothers provide us with Kobe Beef Short Ribs, Veal Chops, Veal & Beef Tenderloin and Veal Sweatbreads, Maple Leaf Farms Duck, Breckenridge Farms Lamb, Beef Oxtails and Prime Steaks.

The Breadsmith in Lakewood, Ohio and TriBeca Bakery supply us with our fresh baked breads.

Special Fall Entrées

Hors d’oeuvres

Soupe a L’Oignon Gratinée $9.95

French onion soup with toasted crouton and Gruyère cheese.

Homard Bisque, en Croûte $11.95

A rich lobster bisque seasoned with garlic, shallots and tarragon.

Artichaut l’Alouette $10.95

California artichoke hearts, sautéed, stuffed with alouette cheese, breaded with hazelnuts and served with a Dijon honey mustard/raspberry sauce.

Escargot Basilic $13.95

Snails served in the shell with a blend of sweet basil, garlic, shallots and sweet butter.

Homard et Saint André en Croûte $13.95

Maine lobster and Saint Andre cheese wrapped in puff pastry, baked, served with a black currant sauce.

Coquilles Saint-Jacques à la Parisienne $13.95

Maine sea scallops, sautéed, served in a fish veloute sauce, with mushrooms, seasoned with garlic, shallots, Dry Sack Sherry, and Reggiano cheese. Served in a natural sea shell with duchess potatoes.

Shrimp Martini $14.95

Shrimp cocktail served with an avocado, cucumber and red onion salad and cocktail sauce.

Carpaccio de Filet de Beouf aux Champignons Sauvage $14.95

Carpaccio of “Prime” beef tenderloin, topped with aged balsamic vinegar, Alba white truffle oil, shave Parmigiano-Reggiano cheese, cracked black peppercorn and sautéed wild mushrooms.

Truite Fumée, Cécile $10.95

Natural apple wood smoked Rainbow Trout served with marinated asparagus and a chive infused olive oil.

Pâté Maison $9.95

Chicken liver pâté with green peppercorns, hard boiled egg, red onion, mushrooms, caperberries, calamata olives, cornichons and crackers. 

Entrees

Dover Sole, à la Véronique $42.95

Filets of Georges Bank lemon sole lightly-sautéed, with toasted sliced almonds, grapes and whole butter.

Saumon au Raifort, Maitre d’hôtel $30.95

Seared filet of Atlantic Salmon topped with fresh horseradish crust and an herb butter sauce.

Assiette de Coquillage au Basilic $32.95

A medley of shellfish including, cold-water shrimp, Maine sea-scallops, Prince Edward Island mussels, Neck clams and escargot served over spinach fettuccini with mushrooms, diced tomatoes, Calamata olives and Parmigiano-Reggiano cheese, basil infused olive oil.

Escalope de Veau aux Fruits de Mer $33.95

Sautéed breaded medallions of Provimi veal tenderloin with Maine lobster, cold water shrimp, Maine sea scallop and asparagus spears, topped with a Normandy wine sauce with fresh dill.

Ris de Veau Grenobloise $30.95

Sautéed medallions of veal sweetbreads in a caper/crouton lemon wine butter sauce.

Suprême de Volaille aux Noisettes et aux Crustacés $30.95

A roasted French breast of free-range chicken, with cold water shrimp, Maine lobster, and a hazelnut sweet potato mousseline cake, sauced with an apple and mushroom Frangelico cream sauce.

Roasted Maple Leaf Farm Duck Breast, Cherry Glace de Viande $34.95

A lightly-peppered duck breast served over a hazelnut sweet potato mousseline cake, topped with Montrachet goat cheese and sauced with a Frangelico and cherry duck glace de viande.

Carré d’Agneau à la Provençale $38.95

Roasted Australian rack of lamb, topped with a roasted tomato-herb crust, summer beans, braised cipollini onions, eggplant, garlic, and olive sauce au natural.

Filet de Boeuf au Stilton $36.95

Center-cut filet mignon, grilled, topped with aged English Stilton cheese, garnished with a cheese crisp and baked polenta, served with a Ruby Port wine sauce.

Filet de Boeuf Wellington à la Périgourdine $38.95

Center-cut filet mignon, grilled, wrapped in puff pastry with Hudson Valley foie gras, mushroom duxelles and black truffles with sauce Perigueux.