Our Menu

Weekly Specials

Salade: Baby Spinach

18

ruby red grapefruit, fresh avocado, crumbled Capriole goat cheese and Marcona almonds, tossed in a balsamic vinaigrette  

Entree: Grilled Prime Ribeye

67

30-day butter aged CAB, finished with a bearnaise sauce, served with roasted asparagus, hand-carved carrots, and
gratin dauphinois

Dessert: Grand Marnier Soufflé

14

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

Starters & Salades

French Onion Soup

18

finished with melted Gruyere on toasted baguette,
fresh chive garnish

Charcuterie Plate

25

in-house country pâte, trio of fromage, seasonal jam, whole grain mustard and cornichons, served with grilled baguette

Calamari

18

lightly dusted, sweet chili drizzle, citrus aioli,
fresh herb garnish

Mushroom Vol Au Vent

18

golden puff pastry, Frondosa Farms mushrooms, creamy Madeira sauce

Crab Cake

19

avocado basil aioli, orange fennel compote on a
bed of arugula 

Moules

23

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

21

Prime beef, shallots, cornichons, whole grain mustard, farm fresh egg yolk, capers and parsley, served with pommes frites

Salade de Caesar

15/10

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

Salade de Chèvre Chaud

15/10

warm goat cheese lightly toasted on a bed of arugula and watercress, watermelon radishes, orange segments and toasted almond slivers, tossed with a spiced lemon vinaigrette

Main Course

Cod

38

pistachio encrusted, lemon beurre blanc, roasted asparagus & hand-carved carrots,
gratin dauphinois

Chicken Cordon Bleu

37

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

Roasted Rack of Lamb

61

herb encrusted, served with gratin dauphinois and sauteed spinach, finished with rosemary sherry demi
     1/2 Rack    41

Filet Mignon

57

bordelaise demi, maître d’butter,
gratin dauphinois, roasted asparagus,
hand-carved carrots   
     1/2 Filet     39

Steak Frites 

49

Prime New York strip, creamy Cognac sauce, served with haricot verts and pommes frites

Truite Picatta

37

rainbow trout lightly dusted with brioche,
caper beurre blanc, served with haricot verts and gratin dauphinois
     1/2 portion     31   

Pan Seared Sea Scallops

45

garlic chive beurre blanc, crispy prosciutto, parmesan lemon risotto, sauteed spinach

Bistro Burger

30

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

Lobster Alfredo

45

langostino lobster, pappardelle pasta, and parmesan cream sauce, finished with toasted buttery breadcrumbs, parmesan cheese and fresh herbs
Vegetarian Style: omit lobster   32 

à côté

pommes frites, gratin dauphinois, haricot verts, roasted asparagus,
sauteed spinach, hand-carved carrots        8

 

All stocks are made in-house

Crème Brûlée

12

vanilla bean custard topped with a layer of hard caramel

Mousse au Chocolat

12

dark chocolate, Chantilly cream,
strawberry coulis

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

Pistachio Ice Cream with Chocolate Ganache

11

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

House-made Ice Cream

8

Myriad of flavors weeklyriptioere

House-made Fruit Sorbet

8

Add 2 oz. liqueur     9

Desserts

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