Menu

BRUNCH

- BRUNCH -

Fluffy Pancake – Fresh Blueberry Maple Syrup Sauce 12

Lobster Deviled Eggs Mimosa – Poached Maine Lobster Medallions 22

Spanish Frittata – Bell Peppers – Cocody Potatoes – Fermin Chorizo – Comté Cheese 17

Poached Eggs Florentine – Fresh Baby Leaf Spinach – Mushrooms – Paul Bocuse Hollandaise 19

Emmental Scrambled Eggs – Served in the Shell - Homemade Belgian Waffle 16

Shakshouka Provençal Style – Sunny Side Up Eggs – Tomatoes – Fried Crispy Cocody Potatoes 17

Jumbo Crab Omelette Soufflé – Lobster Bisque Emulsion 19

Jumbo Crab Au Gratin – Chablis White Wine Sauce – Wilted Spinach – Topped with Breadcrumbs 19

Croque-Monsieur – Flat Croissant – Ham and Emmental Cheese Bechamel – Lemon Citrus Frisée Salad 15

Free Range Chicken Belgian Waffle – Piment d’Espelette Cornmeal Cast Iron Fried – Lemon Maple Sweet and Sour Sauce 24

- SIDES -

Cocody Potatoes – Piment d’Espelette Mayonnaise 8

Fried Crispy Cocody Potatoes – Homemade Spicy Ketchup 8

Homemade Crispy Lamb Bacon – 9

Texas Pecan Smoked Bacon – 9

Seasonal Fruit Plate – 9

- BASKETS -

Mini Baguette – Imported Butter 8

Homemade Viennoiseries – Butter Croissants – Chocolate Bread – Marmalade – Imported Butter – Cinnamon Apple Compote 16

Homemade Waffles – Barry Chocolate Sauce – Canadian Maple Syrup – Vanilla Whipped Cream 12

- BRUNCH COCKTAILS -

Tommy’s Margarita – Lalo Tequila, Agave, Lime 15

Spritz – Aperol, Champagne, Soda, Orange 14

Bloody Mary – Absolut Elyx, Tomato, Ratatouille, Spices 15

Mimosa or Mimosa Flight – Champagne with seasonal juices/purees 10/25

Pineapple Mule – Absolt Elyx, Pineapple-Ginger Syrup, Lime, Ginger Beer 15

GNT – The Botanist Gin, Fevertree Tonic, Olive, Rosemary 14

- APPETIZERS -

Tomato Velouté Soup – Basil Fava Bean Étouffée 9

Gold Leaf Salad – Hand-picked Mixed Greens and Flowers – Champagne Vinaigrette 11

Fresh Italian Burrata Stuffed in an Heirloom Tomato – Basil Pesto Purée 19

Multicolored Quinoa Salad – Lime Vinaigrette – Avocado Carpaccio 19

Homemade Scottish Salmon and Tartare Duo – 21

East Coast Scallop Ceviche – Cucumber – Avocado – Fresh Coriander – Citrus Marinade 23

Table Smoked East Coast Scallops – English Pea Purée – Spanish Fermin Chorizo Sauce 27

Maine Half Lobster on an Emulsion Bisque – Safron Tuilles 36

Pan Seared Hudson Valley Foie Gras – Gingerbread – Poached Pears in Black Currant Sauce 39

Selection of Four Imported Cheeses – Honeycomb – Nuts – Dried Fruit – Baguette 27

- ENTREES -

Gold Leaf Salad – Hand-picked Mixed Greens and Flowers – Champagne Vinaigrette ADD-INS: East Coast Pan Seared Scallops 19 Sauteed Tiger Prawns 19 Free Range Chicken Breast 23 Scottish Pan Seared Salmon 23

Creamy Acquerello Risotto – Flat Bayaldi Ratatouille – Tomato Confit – Basil Sauce 27

Fresh Bucatini – Little Neck Clams Vongole Sauce – Crumble Persillade 29

Tiger Prawn Brochette – Mushroom Ravioli – Braised Baby Bok Choy – Lemongrass Hoisin Sauce 27

Scottish Salmon – Yellow Tomato Yuzu Broth – Peruvian Potatoes – Sauteed Baby Mushrooms 28

Cast Iron Baked Halibut – Saffron Potatoes – Sun Dried Tomatoes – Lemon Olive Oil 29

Pressed Pulled Pork Tournedos – Butter Tiki Masala Sauce – Jasmine Rice – Glazed Carrots 25

Akaushi Flat Iron Steak – Black Pepper Crusted – Bordelais Sauce – Fried Cocody Potatoes – Garlic Parsley Green Beans 29

Roasted Moulard Duck Breast – Celery Root Purée – Jumbo Asparagus – Hudson Valley Foie Gras Sauce 47

LUNCH

- BUSINESS LUNCH -

Three Course Meal

Menu Changes Daily

Only Available 11am - 2pm

$35

- APPETIZERS -

Mini Baguettes Imported Butter 8

Cocody Potatoes Piment d’Espelette Mayonnaise 8

Fried Crispy Cocody Potatoes Homemade Spicy Ketchup 8

Tomato Velouté Soup Basil Fava Bean Étouffée 9

Gold Leaf Salad Hand-picked Mixed Greens and Flowers – Champagne Vinaigrette 11

Multicolored Quinoa Salad Lime Vinaigrette – Avocado Carpaccio 19

Fresh Italian Burrata Stuffed in an Heirloom Tomato Basil Pesto Purée 19

Homemade Scottish Smoked Salmon and Tartare Duo 21

Table Smoked East Coast Scallops English Pea Purée – Spanish Fermin Chorizo Sauce 23

East Coast Scallop Ceviche Cucumber – Avocado – Fresh Coriander – Citrus Marinade 23

Selection of Four Imported Cheeses Honeycomb – Nuts – Dried Fruit – Baguette 27

Maine Half Lobster on an Emulsion Bisque Saffron Tuiles 36

Pan Seared Hudson Valley Foie Gras Gingerbread – Poached Pears in Black Currant Sauce 39

- LOLLY'S -

Lightly Smoked Atlantic Salmon Cream Cheese – Sesame Seed – Salmon Roe 19

Cajun Fresh Boiled Shrimp d’Espelette Pepper Mayonnaise 17

Fresh Tuna Sweet and Sour Vinaigrette – Salmon Roe – Mini Baguette – Microgreens 19

In-House Sun-dried Tomatoes Parmigiano Reggiano – Olive Niçoise – Mini Baguette 15

Black Truffle Brie De Meaux – Honeycomb – Mini Baguette 25

French Comté Cheese Balsamic Grenadine Figs 16

Smoked Duck Breast Mini Baguette – Plums – Orange Confit – Microgreens 17

Mille-Feuille Prosciutto Cornichons – d’Espelette Butter – Croutons 19

Spanish Fermin Chorizo Mini Baguette - Pickled Mushrooms – Orange Bell Pepper Confit 18

- FISH ENTREES -

Gold Leaf Salad Hand-picked Mixed Greens and Flowers – Champagne Vinaigrette ADD-INS: East Coast Pan Seared Scallops 19 Sauteed Tiger Prawns 19 Free Range Chicken Breast 23 Scottish Pan Seared Salmon 23

Creamy Acquerello Risotto Flat Bayaldi Ratatouille – Tomato Confit – Basil Sauce 27

Tiger Prawn Brochette Mushroom Ravioli – Braised Baby Bok Choy – Lemongrass Hoisin Sauce 27

Scottish Salmon Yellow Tomato Yuzu Broth – Peruvian Potatoes – Sauteed Baby Mushrooms 28

Fresh Bucatini Little Neck Clams Vongole Sauce – Crumble Persillade 29

Cast Iron Baked Halibut Saffron Potatoes – Sun Dried Tomatoes – Lemon Olive Oil 29

Texan Blackened Red Snapper Zucchini Blossom Beignet – Coriander Polenta Cake – Madras Curry Sauce 41

Atlantic Cod Filet Blue Flower Leek Ravioli – Jumbo Lump Crab – Beurre Blanc Emulsion 48

Slow Baked Chilean Sea Bass Bandol Saffron Pistil Sauce – Basil Fava Bean Étouffée – Zucchini Blossom Beignet 48

Fresh Maine Whole Lobster Baby Leaf Spinach Risotto – Cognac Lobster Kablé Reduction 67

- MEAT ENTREES -

Pressed Pulled Pork Tournedos Butter Tiki Masala Sauce – Jasmine Rice – Glazed Carrots 25

Free Range Bone-In Roasted Chicken Breast Deglazed Thyme Au Jus – Basil Ratatouille – Buttered Quinoa 28

Akaushi Flat Iron Steak Black Pepper Crusted – Bordelais Sauce – Fried Cocody Potatoes – Garlic Parsley Green Beans 29

Roasted Moulard Duck Breast Celery Root Purée – Jumbo Asparagus – Hudson Valley Foie Gras Sauce 47

Linz Heritage Center Cut Beef Tenderloin Green Pepper Cognac Sauce – Brown Butter Romanesco – Celery Root Purée – Cocody Potatoes 64

Roasted Colorado Lamb Saddle Cut Black Garlic Au Jus – Brown Butter Romanesco – Niçoise Style Potato Gnocchi 72

Bone In Ribeye Cocody Potatoes – Flat Bayaldi Ratatouille – House Sun-dried Tomatoes – Horseradish Au Jus 78

Center Cut Slowly Braised Veal Osso Buco Mushroom Fricassée – Parmesan Acquerello Risotto 85

DINNER