Passionne menu

Coffee

Tea

View our tea chest offerings of Twinings tea

Cappuccino

Espresso

Double Espresso

Passion Fruit Crème Brulèe

Classic creamy custard with a “Passionate” twist

Torte

Dark chocolate and gingersnap torte, chocolate dipped citrus, crème anglaise and Chantilly cream

Tart Fine aux Pommes

Sweet apple pastry baked golden brown with a hint of almond Tahitian vanilla ice cream and caramel sauce

Bananas Foster Crêpe

Crêpe filled with Bananas Foster and drizzled with brown sugar-Rum sauce Praline ice cream

Chocolate Soufflé Cake

Warm and delightfully light, chocolate soufflé cake with vanilla ice cream and chilled vanilla latte (Please allow 20 minutes to bake)

Potage

Puree of roasted sweet Vidalia onion soup with pickled garlic and scallions

Lapin

Raviolo of braised rabbit, wild mushrooms, drizzled with light Pernod cream

Escargot en vol au vent

Sautéed escargot, shallots, tomato, Niçoise olives, with a cognac cream sauce served in puff pastry

Moules Nage

Mussels steamed in lobster nage with crystallized ginger and carrot jus, finished with tangerine segments

Moules Marinière

Mussels steamed in white wine, shallots, garlic and herbs

Homard

Chilled poached Lobster with creamy cucumber and avocado salad

Foie Gras

Seared Hudson Valley Foie Gras, grilled pineapple, cinnamon toast, house made smoked duck proscuitto

Salade

Baby arugula and white bean salad, chipped Granna Padano cheese, tomato, red onion with an aged sherry vinaigrette

Quail Salad

Organic greens lightly dressed with mustard and herb vinaigrette, grilled breast of quail topped with a quail’s egg (Add Foie Gras $7 supplemental)

Saumon

Steelhead Salmon, shrimp wrapped asparagus, roasted garlic and herb spaetzle, saffron hollandaise

Flétan

Pan seared Atlantic Halibut, shallot fondue, forbidden black rice risotto, sauce beurre rouge

Bar

Roasted Sea Bass, warm lentil salad, charred Brussels sprouts and braised pork belly

Canard

Roulade of duck breast filled with sautéed spinach and duck confit, braised greens, caramelized cipollini onions, black currant demi glace

Porc

White Marble Farms Pork loin, golden raisin and Fourme d’Ambert potato-risotto, blueberry compote

Agneau

Loin of Lamb in the style of Tagine, confit of eggplant and tomato, white bean ragout

Entrecôte

12zo Wet aged Delmonico, turned potatoes, caramelized onions and sauce Choron

Cerf

Seared loin of Venison, spring vegetable ratatouille, roasted shallot demi glace