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