Our Menu


Weekly Specials

Soup: 
Vichyssoise

14

traditional chilled leek and potato soup, finished with chive garnish

Hors d’oeuvre:
Tempura Squash Blossoms

16.50

garden grown blossoms stuffed with shrimp and crab meat, cream cheese, roasted Bok choy and fresh herbs, finished with house made rémoulade sauce

Entrée: 
Grilled Stone Bass

44

served with roasted tomatoes with pearl couscous, sauteed patty pan squash with red onions, finished with sorrel and Meyer lemon beurre blanc

Dessert:
Grand Marnier Soufflé

14

served with vanilla bean crème anglais
(please order in advance)

Starters & Salades

Charcuterie plate

21

counrty pate, Rosette de Lyon, trio of French cheeses, served with crostini, fig jam, whole grain mustard and cornichons

Calamari

18

lightly dusted, sweet chili drizzle, roasted garlic aioli

Mushroom Vol Au Vent

18

golden puff pastry filled with local mushrooms in a creamy red wine Madeira sauce

Crab Cake

17

piquant sauce and roasted garlic aioli, arugula, lemon oil

Moules

21

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

Escargots de Bourgogne

18

snails cooked in garlic herb butter

Steak Tartare

18

Prime beef, shallots, cornichons, whole grain mustard, quail egg yolk, capers, parsley, pommes frites    

Salade de Caesar

14/9

hearts of romaine, parmesan croutons,
creamy dressing, white anchovies

Salade de Chèvre Chaud

14/9

warm goat cheese lightly toasted on a bed of bibb  lettuce with watermelon radishes,  finished with  balsamic and olive oil vinaigrette

Lyonnaise

14

frisee and bibb lettuces, soft boiled egg, bacon lardons, cherry tomatoes and brioche croutons tossed with Dijon vinaigrette
  

Watermelon Salade

14

watermelon tossed with red onion, pistachios, feta cheese & cucumber and finished with a tequila lime vinaigrette

Main Course

Chilean Sea Bass

45

pan seared in clarified butter, served with ratatouille and gratin dauphinois, finished with classic beurre blanc

Duck Confit

38

hind quarter served with celeriac puree, glazed carrots & grilled bok choy with bacon lardons, finished with duck demi-glace

Roasted Rack of Lamb

49

herb encrusted, served with gratin dauphinois and glazed carrots, finished with rosemary sherry demi

Filet Mignon (7 oz.)

49

Prime beef finished with veal sauce and maître d’ butter, served with gratin dauphinois and haricot verts    
Add foie gras   17   


Steak au Poivre

43

crushed black peppercorn encrusted NY strip, creamy Cognac sauce, served with ratatouille and pommes frites

Truite Picatta

37

rainbow trout lightly dusted with brioche, caper beurre blanc, served with haricot verts and gratin dauphinois
Half portion     31   

Seared Sea Scallops

37

champagne tarragon beurre blanc, served with ratatouille and mushroom risotto

Shrimp Linguine

34

tossed in a light lemon cream sauce with haricot verts, peas, & tomatoes      
     Vegetarian Style    28   

à côté

mushroom risotto, pommes frites, gratin dauphinois, 
haricot verts,  glazed baby carrots,
grilled bok choy, ratatouille 
All stocks are made in house.  Please enjoy!

8

Crème Brûlée

12

vanilla bean custard topped with a layer of hard caramel

Mousse au Chocolat

12

dark chocolate, Chantilly cream,
strawberry couli
s

Profiteroles

12 

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

Pain Perdu

12 

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

House Made Ice Cream

5

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Desserts

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