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
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