Entrées
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Reindeer Loin
Tender pan-seared strip loin steak served in a red currant basil sauce.
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$38
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Confit of Duck Salad
A hot, crisp fall-off-the-bone tender duck leg atop a generous portion of our orange salad. A cool meal for a hot summer night.
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$24
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Confit of Duck
A delicious, tender duck leg served with a rich orange sauce.
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$24
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Cornish Game Hen
Semi-boneless game hen pan-seared and roasted with a white wine and thyme pan sauce.
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$28
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Rack of Lamb
A half New Zealand rack of lamb marinated in black pepper, rosemary and lemon. Served on a rosemary red wine jus.
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$32
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Filet of Beef St. Andre
Pan seared tenderloin topped with a slice of St. André cheese served with a red wine sauce.
Replace the cheese with foie gras.
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$36
$5
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Chef’s Fresh Fish Selection
Ask your server what special fish entrée will be served tonight.
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Market Price
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Shrimps and Scallops in a Mild Curry Sauce
This creamy sauce will convert non-believers.
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$29
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Stuffed Portobello Mushrooms (Vegan)
Lentils in Thai red curry with coconut milk baked in Portobello mushroom caps on a potato chive sauce.
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$24
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