Our Menu

Weekly Specials

Hors d' Oeuvre: Pan Seared Foie Gras

23

Cast iron seared foie gras in house-made bourbon thyme apricot chutney, atop blue dog baguette french toast

Entree: Beer Battered Flounder

45

Atop toasted brioche, garnished with langostino lobster salad with a green apple slaw, house-made tartar sauce, finished with tobiko roe, served with pommes frites

Dessert: Banana & Espresso Tiramisu

18

Layers of banana mascarpone cream and espresso soaked ladyfingers, finished with cocoa powder

Dessert: Grand Marnier Soufflé

14

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

Starters & Salades

French Onion Soup

14

finished with melted Gruyere cheese and toasted

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

house-made remoulade sauce, arugula, olive oil drizzle     

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 gem lettuce and watercress, watermelon radishes, orange segments and toasted almond slivers, tossed with a spiced lemon vinaigrette

Lyonnaise

15

grilled marinated asparagus, soft boiled egg, roasted Frondosa Farms mushrooms, dressed with peas and microgreens tossed with a roasted garlic aioli, crispy shallot & shaved speck ham garnish
  

Main Course

Halibut

47

pan roasted, served with sauteed spinach and parmesan sage risotto, finished with roasted red pepper & sun dried tomato buerre blanc

Chicken Milanese

31

parmesan encrusted pan seared chicken breast, dressed with gem lettuce, watercress, peas and parmesan tossed in a lemon vinaigrette, fresh lemon garnish

Roasted Rack of Lamb

59

herb encrusted, served with gratin dauphinois and spring ratatouille, finished with rosemary sherry demi
     Half portion     39

Filet Mignon

55

finished with bordelaise demi and maître d’ butter, served with gratin dauphinois and spring 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 

Smoked Salmon Fetuccine

36

thinly sliced smoked salmon tossed in a dill cream sauce with asparagus, English peas & spinach, parmesan garnish
     Vegetarian Style    28   

à côté

creamy mushroom risotto, pommes frites, gratin dauphinois, haricot verts, spring 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 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

House Made Ice Cream

5

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Desserts

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