Gautreau's

Seared Diver Scallops with citrus-golden pepper emulsion
trumpet mushrooms, haricots verts, pepitas, and black onion 20.00

Beef Tartare
charred scallion aioli, ghost pepper caviar, pistachios and fried yuca 17.00

Seared Foie Gras with Calvados Gastrique
Golden Delicious Apples and quatre épices pan perdue 24.00

Duck Confit with Grilled Pears and Brandy Jus
Chiriboga blue cheese, lentils, and piquillo peppers 18.00

Soup du Jour 14.00

Baby Romaine Salad with Lemon Parmesan Vinaigrette
radish, cherry tomatoes and red onion 14.00

Baby Arugula with Verjus Vinaigrette
green grapes, hazelnuts, and ricotta salata 13.00

Vegetarian Empanada with Salsa Roja
Tuscan kale, wild mushrooms, piquillo peppers, corn and queso fresco 25.00

Gulf Shrimp "Saltimbocca" with Preserved Lemon Vinaigrette
lobster mushrooms, kabocha squash, and caramelized Vidalia onions 36.00

Seared Red Snapper with Ruby Red Grapefruit Beurre Blanc
oyster mushrooms, sugar snap peas, melted leeks and tarragon spätzle 39.00

Roasted Duck Breast with Molé Reduction
huitlacoche, cipollini onions and green garbanzo risotto 38.00

Roasted Chicken with Natural Jus
shiitakes, haricots verts, and mashed potatoes 32.00

Filet Mignon with Red Wine Demi-Glace
parsley-garlic potatoes and baby spinach 50.00

Vanilla Bean Crème brûlée 12.00
Rowan's Creek Single Barrel Bourbon 12.00

Caramelized Banana Split with Vanilla Ice Cream
warm banana bread, butterscotch, chocolate sauce and toasted walnuts 16.00
Nocello 9.00

Homemade Sorbet with fresh berries 11.00
Simmonet-Febvre Cremant de Bourgogne Blanc 15.00

Chocolate Bouchon
salted caramel ice cream and praline walnut sauce 15.00
Miles 5 year Madeira 14.00