Le Clos

Romaine lettuce with extra virgin olive oil anchovies, lemon juice and parmesan cheese

Seasonal

pork and chicken liver pate finished with cream congnac, and parsley. Served with corrnichons and crusty baguette

snails in garlic butter, parsley served with crusty baguette

seasonal baby greens with gorgonzola, balsamic vinaigrette

baby, spinach beef mushrooms, and goat cheese salad

crispy calamari with piguant sauce

pan roasted blue crab cake with seasonal baby greeny

seared hudson valley duck breast with mushrooms, julienne vegetables, and potatoes grain

crispy fried fish and shrimp, served with pommes frites

pan seared certified angus beef with roasted shallots mushrooms, and pommes frites

1/2 roasted chicken with mushrooms and fries

roasted conter cur Atlantic Salmon with capers tomato, concasse and citrus beurre blanc

domestic lamb shank braised in a savory broth with red wine, garlic, onions celery and carrots, served with mushrooms, potatoes, gratin, and sauteed vegetables

seared then roasted, served with potatoes gratin mushroom and julienne vegetables

12 oz center cut certified angus beef strip steak with frites, shallot mushrooms and sauteed vegetables

seared sea scallops, fresh herbs, spinach, over fresh cut pasta with tomato concasse

spicy seafood gumbo with an ouille smoked sausage and carolina rice

steamed tossed with shallots, onions white wine parsley garnished with crisp frites

8 oz sashimi grade tuna steak seared. Served rare with a citrus beurre blanc sauteed vegetables and pommes gratin

pommes gratin mushrooms sauteed spinach frites julienne zuccini julienue carrots carolina rice

olive oil, garlic sun dried tomatoes, wild mushrooms, zucchini basil and parmigiano - reggiano

au chocolat with creme anglaise

sorbet with fruit coulis

with vanilla ice cream and apple coulis creme brulee

with caremel sauce

orange peca iced

green, green ginger calm passion awake, or earl gray

regular or decaf

s pellegrino (sparkling 500 ml) evian (still 500 ml)