Mistral
| S | M | T | W | T | F | S |
|---|---|---|---|---|---|---|
11 | 12 | 13 | 14 | 15 | 16 | 17 |
18 | 19 | 20 | 21 | 22 | 23 | 24 |
25 | 26 | 27 | 28 | 29 | 30 | 31 |
11/1 | 2 | 3 | 4 | 5 | 6 | 7 |
Latest Information
French-Inspired Hotel Dining and Champagne Brunch
Ratings
Reviews
Photos
Menu
Thinly sliced house smoked duck breast with baby arugula, shaved mushrooms, Parmigiano cheese and white truffle oil.
With citrus purée, brioche crouton and greens.
Twin pancetta wrapped jumbo shrimp stuffed with herb goat cheese, sautéed crisp and served with salsa verde.
Changing varieties of six freshly shucked oysters served on the half shell with raspberry-Champagne mignonette.
Choose from our selection of imported artisan cheeses served with an assortment of crackers and bread.
With cream and chives.
With spinach ricotta gnocchi.
Tossed with mint vinaigrette and topped with thinly sliced prosciutto and shaved ricotta salata.
Flavored with thyme, rosemary and truffle oil.
Shaved fennel, crimini mushrooms and baby greens, tossed with a lemon herb vinaigrette, topped with Parmigiano crisp.
Sliced apples tossed with baby greens, dried cranberries, and gorgonzola cheese in a light balsamic vinaigrette topped with pancetta crisps and toasted pinenuts.
With sautéed mushrooms, sage, brown butter and Parmigiano cheese.
Fresh squid ink pasta served in a white, wine garlic sauce with pan roasted shrimp and basil.
House made petite ravioli filled with roasted pears and gorgonzola cheese served in a walnut pesto sauce.
Slow cooked and seared crisp over a bed of creamy pumpkin risotto.
Classic Italian seafood stew with bass, clams, mussels, shrimp, calamari and lobster in a favorable white wine tomato broth.
Black Pearl organic salmon filet pan seared and served on a bed of baby spinach with grapefruit-basil pan sauce and roasted fingerling potatoes.
Seared herb-crusted sea scallops served with Parmigiano whipped potatoes and roasted red pepper sauce.
8 oz. filet with truffled mushroom ragout, parsnip potato mashed and roasted pancetta wrapped haricot verts.
Semi-boneless baby chicken pan roasted with red grapes and herbs, served with a balsamic vinegar pan sauce, savory bread pudding and roasted sage carrots.
Boneless lamb loin served sliced with oven roasted tomatoes, potato galette and roasted garlic lamb jus.
Choose from a variety of fresh ingredients.
With fresh strawberries & whipped cream.
Poached egg on brioche crouton, topped with fresh Maine lobster meat & chive hollandaise.
A different breakfast item each week.
mixed marinated olives, artichoke hearts, mozzarella cilengini, cherry peppers, proscuitto wrapped asparagus, pepperoncinis & marinated mushrooms.
Including Grana Padano, Gorgonzola Picante & Aged Asiago Served with crackers, breadsticks & traditional accompaniments.
With garlic, toasted pine nuts, organic extra virgin olive oil & shaved parmesan cheese.
Freshly made potato gnocchi prepared to order.
With marinara sauce.
An extensive selection from Executive Pastry Chef Sam Nahhas including: Fresh seasonal fruit salad, assorted mini pastries, cakes, assorted mousse cups, crème brûlée, chocolate covered strawberries, cookies, breakfast pastries, danishes, crosissants, muffins, tea breads & much more.
Six fresh oysters served over shaved ice with cocktail sauce and mignonette.
Mini Crab Cakes With chili aioli and arugula. -Or- Mini Beef Sliders With smoked blue cheese and balsamic onions.
Tender calamari tossed in seasoned flour and fried crisp. Served with spicy marinara sauce and roasted garlic aioli.
Traditional hummus flavored with roasted garlic, served with toasted pita wedges.
Baked top-neck clams stuffed "casino-style" with peppers, onions, garlic, herbs and pancetta.
Our fresh cut potato fries flavored with truffle essence and shaved Parmigiano-Reggiano cheese.
Frenched chicken drum sticks coated in seasoned flour, fried and tossed in garlic hot sauce, served over a bed of gorgonzola risotto.
1/3 Rack slow cooked and basted with balsamic BBQ sauce.
Flavored with shallots and thyme.
Steamed with garlic, white wine and fresh herbs, served with grilled garlic crouton.
Traditional falafel fried crisp and served with hummus, tahini sauce and cucumber rounds.
Fried pasta chips smothered with traditional sausage bolognaise and topped with three-cheese sauce, tomatoes, green onion and olives.
Chocolate genoise soaked in vanilla syrup and triple sec, topped with Valrhona chocolate ganache and fresh raspberries, garnished with Hawaiian sugar crisp, raspberry coulis and mini meringue.
Espresso soaked vanilla cake with rich mascarpone mousse, dusted with cocoa powder and served with fresh berries, amaretto cookies and chocolate décor.
Served with mandarin coulis, fresh raspberry macaroons and lemon sorbet, dusted with Italian meringue powder.
Rich chocolate cake loaded with toasted hazelnuts with a praline ganache center, topped with praline mousse and chocolate glaze, served with honey tuile, praline crunch pearls and gold leaf.
Espresso soaked joconde cake layered with butter meringue and Valrhona chocolate ganache, garnished with chocolate macaroon, coffee bean and Grand Marnier chocolate truffle.
Twin crêpes filled with vanilla gelato and Nutella, topped with bananas in toasted caramel sauce and Valrhona chocolate curls.
Graham cracker crust with key lime filling, served with mango sorbet in a white chocolate cup, mini meringue and mango coulis.
Please ask about our current selections.
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
