Menu

Friday Lunch in January

Crab Bisque

10

Chilean rock crab in a flavorful seafood broth finished with a touch of sherry cream

Mixed Greens Salade

11

butternut squash, bleu cheese, toasted walnuts, maple bacon vinaigrette

Wild Chesapeake Oyster Salade

12

cornmeal crusted oysters, grilled corn, charred scallion buttermilk dressing, cherry tomatoes on a bed of frisée

Salade de Caesar 

11

hearts of romaine, parmesan croutons, creamy dressing, anchovies

Crab Cake

13

piquant sauce and Calabrian chili aïoli, arugula, lemon oil

Calamari

13

lightly dusted, sweet chili drizzle, roasted garlic aioli

Moules

14

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

Starters and Salades

Crispy Fish 

22

beer battered Icelandic cod creamy tartar sauce, served with pomme frites and house-made coleslaw

Salmon 4 oz.

21

maple bourbon glaze, toasted walnuts, mushroom risotto, ratatouille

Truite Picatta

28/18

lightly dusted rainbow trout, haricot verts, with choice of Yukon gold potatoes or gratin dauphinois, preserved lemon and caper beurre blanc

Bœuf Bourguignon

18

tender beef stewed in red wine and veal stock, with carrots, parsnips and pearl onions, roasted garlic mashed potatoes

Shrimp Scampi Linguine 

25

plump shrimp sautéed in butter and garlic over a bed of linguine with tomato confit, fresh parsley and parmesan garnish

Filet* 5 oz.

35

Prime beef finished with a veal demi-glace & port reduction, Yukon gold potatoes, roasted asparagus, maître d’ butter

Bistro Burger

18

Black Hawk Farms grass-fed beef, provolone cheese, caramelized onions, Frondosa Farms mushrooms, garlic aioli, arugula, tomato, on a toasted brioche bun served with pomme frites

Croque Monsieur

16

shaved tavern ham and gruyere cheese sandwiched between brioche bread, covered in creamy béchamel, served with mixed greens side salad
topped with a fried egg +2

Main Course