The Meritage



  • Pate

    assorted pates served with mustard or Cumberland sauces and croutons

  • Quail in Puff Pastry

    boneless quail with a foie gras stuffing, wrapped in puff pastry and served with madeira wine sauce

  • Lobster Mousseline

    mousse of lobster and shrimp baked and served with sweet sherry cream sauce

  • Scallop Lejon

    sea scallops wrapped with honey, horseradish and bacon

  • Shrimp and Brie


  • Pheasant

    pheasant stock with wild rice, mushrooms, pheasant meat and a touch of cream


  • Beet

    roasted red and golden beets on bed of mixed greens with goat cheese crumbs and served with grapefruit vinaigrette


  • Veal Morel

    sautéed medallions of veal with a morel, cream and marsala wine sauce

  • Strip Steak Dianne

    grilled strip steak with a shallot, mustard, cream and brandy sauce

  • Carre D’Agneau En Croute

    roasted rack of lamb topped with spinach and mushrooms, wrapped in puff pastry, served with a glace of viand and madeira wine sauce

  • Pheasant

    marinated breast of pheasant with foie gras stuffing and served with madeira wine sauce

  • Fish Du Jour


  • Chocolate Celeste
  • Chocolate Chambord Cake
  • Vanilla Crème Brulee
  • Bête Noire with Crème Anglaise Sauce
  • Pear Tart with Almond Short Crust
  • Chambord Cheese Cake