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Menu Fall 2011 Winter 2012

  

 Serving dinner from Wednesday through Saturday, 5.30 pm until closing. 

Starter

Wild Mushroom Risotto with Black Truffle essence $9
House Made Ravioli stuffed wit Braised Veal Cheek and Ricotta served with its Jus $10
Trio of Chèvre; Croquette, Quenelle and Hash Melt $10
Chef’s Creations, Four Different Hors-D’oeuvres(ask your server for our selection) $15

Pan Seared Colossal Prawns with House Made Barbecue sauce

 $14

Soup

Todric's French Onion Soup; choice of Provolone, Emental or Blue Cheese  $9.00
Soup of the Day $7.00

Appetizers

Todric's House Terrine  M/P
Caramelized Apple Salad with Bleu Cheese, Black Walnuts, and Spicy Orange Vinaigrette $14
  
  
  

Main

Vegetarian Dish of the Day M/P
Grilled Cold Smoked Pork Chop served with an Asian Pear Relish $20
Mariposa Suprème of Chicken Stuffed with Chèvre, Sun Dried Tomato and Cracked Pepper $22
Quail Tajine with Quail Eggs and Saffron $22
Seared Scallops Grand-Mère (wild mushroom, fingerling potato, kale, bacon, top with beurre blanc sauce) $24

Catch od the Day

 M/P
Grilled Albacore Tune with Szechuan Pepper Crust and Green Peppercorn Sauce $28

 Grilled Beef Tenderloin with Red Wine Jus

 $32
Roasted Rack of Lamb with Herb and Parmesan Crust with Rosemary-Honey Sauce $36
  

Dessert

Cheese Cake with Mix Berry Coulis $8
Fresh Berry and Mascarpone Tart $8
Trio of SweetsChef’s Selection of Three Decadent Creation $9
Frozen Chocolate Oh-Honey So-Fluffy Mousse Bombe $9
Plate of Fresh Fruit, Nuts and Local CheeseFor one $15For two $25 
  
 
 Reserve our space (Booking)
 Cooking class
 Take home
 Brunch
 Boutique
 Frozen entrées