La Caille Restaurant

French provencal snails broiled in herbal butter and burgundy sauce

ice cold Alaskan king crab

steamed with la caille seyval blanc, shallots, garlic and lemon

cointreau cured the seared with juice de veau and broiled pinapple

the finest French pate selection served with onion, capers, aioli and toasted baguette

the classic served on ice

with roasted bell pepper and tomato coulis

Basque style onion soup broiled and capped with a blend of French cheese

the freshest available oysters on the half shell, served with lemon and fresh-grated horseradish limited availability

served with Mongolian fire oil, ginger, wasabi butter, and 'slurping noodles'

thin shavings of raw beef tenderloin served with arugula, English mustard and aged Asiago

chilled Basque tomato soup with bay shrimp

capped with mille-feuille and salted with caviar

portabella mushroom capped with a medley of roasted vegetables in a ginger citron sauce

the very best seafood including lobster, gulf shrimp, oysters, king crab, and other scrumptious treats from the sea served ice cold

trio of wild forest mushrooms rolled into hand made ravioli in a dry vermouth-cream reduction

provimi veal tenderloin with a sauce of veuve clicquot and shallots, served with black truffles, mushroom duxelle and linguini

a unique presentation of ahi tuna served tempura style rolled with nori and wasabi; prepared rare with chinois

rack of new Zealand Lamb with a grand Marnier glaze and mint pesto. could a million coyotes be wrong?

fresh chilean sea bass sauteed with a an orange miso marinade

young pan roasted eastern duck served with cognac, amaretto, port, ginger and fresh fruit of the season

charbroiled filet mignon, Roquefort and a sauce of armagnac and moutard

grilled tenderloin tips with a rich bearnaise, tobacco onions and portabella mushroom

scallopini of pork tenderloin with mushrooms, shallot and marsala wine sauce

lightly pounded chicken breast sauteed with pouilly fuisse, garlic, caperberry and sun-dried tomatoes

slow roasted prime rib served with traditional yorkshire pudding and roasted sweet onions

a tower of sushi-grade ahi in a light ginger soy marinade served with avacado, cucumber and wasabi

triple great barrier reef lobster tails boiled with clarified butter and herbed olive oil financing available

flaky north pacific white fish served with a velvety creamed sherry and carmelized shallot glaze