Last-Friday-Lunch
(only on the last Friday of each month)

made with gruyere and parmesan, served with petite greens, lemon vinaigrette

4oz prime beef, finished with demi glace, served with gratin dauphinois, sauteed broccolini, maître d’ butter      

shaved tavern ham and gruyere cheese sandwiched between brioche bread, covered in creamy béchamel, served with petite mixed greens salad
topped with a fried egg    +3

herb encrusted, served with gratin dauphinois and sauteed spinach, finished with rosemary sherry demi

two fresh 4 oz patties, gruyere cheese, roasted garlic & chive aioli, in-house dill pickles, lettuce, tomato, and a bacon onion jam, served on a potato bun with pommes frites and aioli

rainbow trout lightly dusted with brioche, caper beurre blanc, served with haricot verts and gratin dauphinois

finished with a mushroom leek puree, served with roasted Brussels sprouts & sunchokes with bacon lardons, garnished with dill sunchoke chips and fine herbs

mussels in white wine, cream & shallot broth with leeks, served with pommes frites    

panko, ham, and Gruyere cheese, rolled and finished with a mornay sauce, served with gratin dauphinois and haricot verts

vanilla bean custard topped with a layer of hard caramel

dark chocolate, Chantilly cream,
strawberry coulis

cream puffs filled with vanilla ice cream, topped with warm dark chocolate sauce     

Parisian style bread pudding spiked with brandy, topped with warm caramel sauce        a la mode 2.50

house-made, finished with a warm dark chocolate sauce with crushed pistachios

Myriad of flavors weekly

Add 2 oz. liqueur   9