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Starters |
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Butternut Squash Soup |
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8 |
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Sautéed Sea Scallops, Provencal Style |
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14 |
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Platter of Cured Meats and French Cheese |
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12 |
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Roasted Beets with Roquefort Cheese |
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12 |
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Glenn’s Garden Tomatoes with Burrata |
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14 |
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Field Greens with Balsamic Vinaigrette |
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11 |
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Entrees |
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Rigatoni with House Cured Sausage and Goat Cheese |
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19 |
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New Zealand King Salmon with Crispy Leeks and Citrus/Lavender Vinaigrette |
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26 |
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Seafood Bouillabaisse with Mussels, Clams and Fish of the Day |
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23 |
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Mediterranean Turbot Meunerie with Sautéed Watercress |
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28 |
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Roasted Mary Farms Chicken with Potato Puree and Mustard Sauce |
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25 |
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Vintage Prime Rib Eye with Bacon and Roquefort Pomme Puree |
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28 |
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Maple Leaf Duck Breast with Roasted Veg. Quinoa, Crispy Confit Cornet & Raspberry Balsamic Reduction |
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26 |
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Kurobuta Pork Chop with Cranberry Relish and Pumpkin Puree |
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26 |
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Filet Mignon with House Made Short Rib Ravioli, Sautéed Spinach and Perigourdine Sauce |
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34 |
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IRIS Prix Fixe $34 |
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Appetizer
Burdock Root Soup with White Miso Essence
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Fall Figs with Prosciutto with Wild Honey and Arugula
Entrée
Monkfish and Chips with House Made Tartar Sauce
-or-
Vintage Prime Flat Iron with Potato Puree and Horseradish Crème Friche
Desserts
Kabocha Pumpkin Pot de Crème with House Made Macaron
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Gateau au Chocolate with Tiramisu Ice Cream
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20% gratuity will be added to parties of 6 or more |
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Noé Manager – Russell Dollente
Noé Executive Chef – Glen Ishii
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