To Begin


House-Cured & Smoked Salmon, Herb-Potato Gnocchi, Goats Cheese Crème Fraiche,

Sweet Carrot Puree & Oven Dried Black Olive


Duo of:

Grilled Diver Scallop and Summer Strudel of Artichoke, Confit Tomato,

Goats Cheese & Poblano Pepper, Local Corn Coulis, Chipotle Aioli


Lightly Smoked Lobster & Crab Ballantine over Citrus-Carrot Gelée


Terrine of Mushrooms & Artichoke, Truffle Artichoke Puree


Chilled Sauternes-Marinated Foie Gras Terrine au Torchon,

Black Pepper-Vanilla Strawberries, Red Wine Poached Asian Pear,

Burgundy Caramel (Supp. $7)


Seared Foie Gras over Toasted Brioche, Rhubarb-Star Anise Confit,

Mango-Tamarind Coulis (Supp. $7)


Roasted Autumn Squash Soup Scented with Cardamom, Sweet Potato Gnocchi, Fried Sage


Butter Fried Veal Sweetbreads and Sautéed Escargots over Truffle Scented

Pommes Purée, Crisp Red Onion Strings, Sauce Perigord


Tuna & Salmon Tartare in the Style of the Côte d’Azur,

Flash Fried Shaved Fennel, Parsley Oil


A Classic Presentation of Country Pâté, Squab Liver Mousse &

Dried Sausage, Traditional Garnish




Warm Pistachio Crusted Goats Cheese over Rosemary Scented

Mushroom and Pear Ragout, Honey Truffle Vinaigrette


Organic Baby Arugula Sweet Pickled Beets, Roquefort Cheese,

Toasted Israeli Couscous, Candied Pumpkin Seeds


Classic Salade Lyonnaise:

Frisée, Bacon Lardons, Medium Poached Egg,

Croutons, Mustard Vinaigrette


Petite Salade Maison, Champagne-Herb Vinaigrette


And Now


Pan Roasted Filet of Florida Grouper, Chanterelle Mushrooms, Flageolet Beans,

Brown Butter Brussels Sprouts Leaves, Sauce Beurre Rouge


Maple Glazed, Grilled Scottish Salmon, Cauliflower Creme, Gratin Potato,

Crispy Bacon Chip


Roasted Stuffed Breast of Hen, Apricot Pain Perdu Leek & Confit Cabbage Tart,

Truffle Game Jus


Roasted Squab & Pithivier of Duck with Pistachios and Truffle Game Jus

in the Style of Jean Banchet


Onglet of Beef Rôti, Foie Gras Ravioli, Truffle Sauce

 (Supp. $8)


Duo of Roasted Breast of Duck & Duck and Black Trumpet Mushroom Galantine, Sweet Potato Puree, Micro Turnips, Smoked Duck Jus


Candied Squash & Foie Gras Stuffed Tenderloin of Berkshire Pork in Phyllo,

Creamy Polenta, Ginger-Apple Spiced Pork Jus


Vegetarian Artichoke & Exotic Mushroom Risotto, Assorted Seasonal Vegetables




Seasonal Fruit & Mascarpone Gateau, Passion Fruit Caramel, Seasonal Fruit Sorbet


Hot Spiced Chestnut Soufflé, Frangelico Crème Anglaise


 Classic Crème Brulée, Rosemary Scented Pineapple, Chocolate & Salted Caramel


Hot Fallen Chocolate Soufflé & Hazelnut Crusted Butterscotch Gelato


Chocolate Dacquoise Bombe, Crème Anglaise


Stone Fruit & Toasted Pistachio Semi-Fredo


A Generous Selection of Artisan Cheeses (Supp. 5)



3-Course Prix Fixe 58 ~ 4-Course Prix Fixe 66


7-Course Chef’s Tasting Menu 86 ~ Add a Four-Wine Pairing 28

(Chef’s Menu Cannot be Split) Available Sunday thru Friday


À la Carte Prices: Appetizers: 18; Salads: 13; Entrees: 37; Desserts: 13


Prices subject to change based on market price fluctuation.

Click Here to download a printable version of the Autumn Menu






64 Green Bay Road

Winnetka, IL 60093