SOUP

Butternut squash, Chestnut and Pear Soup | V | with crème fraîche | GF | VG | 16

 

SALAD

Villa Cornelia Caesar Salad – with Bacon, Croutons and Shaved Parmesan | GF | VG | V | 17

 

APPETIZER

Roasted Vegetable Salad
Beet, Sweet Potato, Carrots, Walnut, Dry Cranberries, | V | Blue Cheese | GF | VG | 17

Cassolette d’escargots à la Normande
Mushroom, Bacon, Cider, Garlic, Parsley, Shallots, Crème | 17

Charcuterie Board
Chicken liver Pâté brûlée, Pork Rillette, Pickle, Dry Sausage | 20

Ricotta Gnocchi
With roasted Butternut Squash, Mushroom, Brussels Sprouts | VG | Chorizo | 16

 

ENTRÉE

Poulet au Riesling
Braised Chicken legs with Mushroom, Pearl Onion, and Carrots,
in a Riesling Velouté, served with Homemade Pasta | 38

Pickerel
Pan served Lake Erie Pickerel, Shrimps, Pepper basquaise,
Fingerling Potatoes, Fennel and Carrots with Saffron Sauce | 40

Duck Leg Confit
Jerusalem Artichoke Gratin like my Grandmother, Carrot purée, glazed quince, and mustard sauce | GF | 40

Individual Salmon Coulibiac
Baked in puff pastry with rice, mushroom, spinach, black olive, served with herbs beurre blanc | 39

Seared Beef tenderloin
Served with Pomme Pavé, sauteed Brussels Sprouts with Bacon, and Mushroom in a Tarragon sauce | GF | 45

 

DESSERT

Crème Brûlée with Fresh Fruit | GF | VG | 12

Citrus Cheesecake with Berry Coulis | VG | 12

Apple Tarte Tatin served with homemade vanilla ice cream | VG | 12

V = VEGAN | VG = VEGETARIAN | GF = GLUTEN-FREE