Our Menu


Weekly Specials

Cocktail:
Alpine Negroni

18

Bombay Sapphire gin, Genepy Des Alpes, Suze, Lillet, Creme de Menthe and orange bitters stirred and served over rocks

Salade:
Roasted Chickpea

18

tossed with cucumber, heirloom tomatoes, roasted red peppers, Nicoise olives, and fresh basil in a roasted garlic vinaigrette, garnished with Bocconcini mozzarella

Entree: Pan Roasted Duck Breast

38

finished with a L' entrecote sauce made with creamy Dijon mustard & fresh herbs, served with crispy Yukon potatoes and grilled asparagus, garnished with speck ham

Dessert: Paris-Brest

18

classic French pastry wheel stuffed with vanilla diplomat cream, finished with Grand Marnier-brown sugar-macerated berries and crushed pistachios

Dessert:
Grand Marnier Soufflé

14

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

Starters & Salades

Cucumber Avocado Vichyssoise

14

garnished with marinated cherry tomatoes and fresh cucumber

Charcuterie Plate

21

speck ham, Rosette de Lyon, trio of fromage, seasonal jam, whole grain mustard and cornichons, served with grilled baguette

Calamari

18

lightly dusted, sweet chili drizzle, citrus aioli, lightly fried dill and basil garnish

Mushroom Vol Au Vent

18

golden puff pastry, Frondosa Farms mushrooms, creamy Madeira sauce

Crab Cake

17

cucumber dill aioli, finished with a
fennel-green apple compote 

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, farm fresh egg yolk, capers and parsley, served with 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 arugula and watercress, watermelon radishes, orange segments and toasted almond slivers, tossed with a spiced lemon vinaigrette

Mediterranean Summer Salad

16

watermelon, heirloom tomatoes and fresh mozzarella tossed in a citrus vinaigrette, garnished with Nicoise olives, shaved shallots and fresh chive, basil & mint
  

Main Course

Halibut

47

pan roasted, served with ratatouille and parmesan sage risotto, finished with roasted red pepper & sundried tomato beurre blanc

Chicken Milanese

31

parmesan encrusted pan seared chicken breast, dressed with arugula, watercress, avocado and cherry tomatoes tossed in a citrus vinaigrette with a parmesan garnish

Roasted Rack of Lamb

59

herb encrusted, served with gratin dauphinois and sauteed spinach, finished with rosemary sherry demi
     Half portion     39

Filet Mignon

55

finished with bordelaise demi and maître d’ butter, served with gratin dauphinois
and ratatouille 
     1/2 Filet     37
     Add 2oz. foie gras     17
   


Steak Frites 

47

Prime New York strip, creamy green 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
     Half portion     31   

Seared Sea Scallops

39

served with creamy mushroom risotto and sauteed spinach, finished with a parsley & garlic confit beurre blanc and crispy shallot garnish 

Provencal
Shrimp Pasta

36

sauteed shrimp tossed with a rustic tapenade of sundried tomatoes, Nicoise olives, capers, white anchovies and fresh garlic over orecchiette pasta, garnished with red pepper flakes and parmesan
   Vegetarian Style: substitute ratatouille                           for shrimp 28   

à côté

creamy mushroom risotto, pommes frites, gratin dauphinois, haricot verts, ratatouille, sauteed spinach

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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