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:: SUMMER MENU – 2010 ::

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Hors d’ Oeuvres


Escargots de Bourgogne – Classic garlic butter
9
Moules – Mussels steamed in white wine and
shallot broth served with pommes frites
9
Crab Cake – Tarragon tartar sauce
13
Shrimp and Grits – Peas, local mushrooms,
and garlic beurre blanc
13
Paté du Chef – Whole grain mustard, cornichons
MKT
Pissaladière Niçoise– Traditional French flat bread
with caramelized onions, niçoise olives and tomatoes
9
Salmon Rillettes – Confit of salmon
with dill Crème Fraîche
10

Soupe et Salades

Soupe du Jour
MKT
Salade Maison – Mixed greens, haricots verts,
local cherry tomatoes, croutons and herb vinaigrette
7
Bibb Salade – Strawberries, goat cheese,
toasted almonds and balsamic vinaigrette
9
Salade de Caesar – Hearts of romaine,
parmesan croutons, anchovies
8

– 18% Gratuity added to parties of 6 or more –



Petits Plats


Pommes Frites, Scalloped Potatoes,
Haricots Verts, Asparagus
5 each

Plats Principaux

Cotelettes d’Agneau* – Grilled lamb chops, scalloped
potatoes, wilted greens and sherry vinegar jus
29
Coquilles – Seared scallops and vegetable clafouti
with a brown butter corn sauce
28
Truite Meunière – Rainbow trout with haricots verts,
fingerling potatoes and a lemon brown butter
24
Tian of Vegetables – Eggplant, summer squash,
zucchini, tomatoes, and goat cheese served with pistou
22
Grouper – Pan seared grouper with
vegetable risotto and citrus beurre blanc
27
Poulet Fermier – Free range chicken, scalloped
potato gratin, asparagus, Madeira cream sauce
24
Filet* – Maître d’ butter and veal stock reduction
served with Yukon Potato
MKT
Steak au Poive* – 12 oz. New York Strip with a
peppercorn, brandy and raisin cream sauce
served with pommes frites
29
Pâtes à la Provençale – Linguini with, tomatoes,
capers, niçoise olives, asparagus and olive oil
20



Prix Fixe

A four course Chef’s choice Prix Fixe dinner
Tuesday through Thursday evenings.
32.50 per person

A $3.50 charge will be applied to split entrees

* Consuming raw or undercooked meats, fish, shellfish or eggs may
increase your risk of food-borne illness, especially if you have certain medical conditions.

Please join us Sunday Evenings with Live Jazz

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