Our Menu


Weekly Specials

Gazpacho: Summer Tomato

11

basil garnish

Seared Veal Chop

54

finished with an apple cider & Calvados sauce,
served with horseradish whipped potatoes, ratatouille

Grand Marnier Soufflé

10

 served with vanilla bean crème anglaisea 

Starters & Salades

Gazpacho

11

chef Nikolaos’ summer selection, changes weekly

Charcuterie plate

17

house-made pâté, trio of French cheeses, served with crostini, onion marmalade, whole grain mustard and cornichons

Calamari

14

lightly dusted, sweet chili drizzle, roasted garlic aioli

Crab Cake

13

piquant sauce and roasted garlic aioli , arugula, lemon oil

Moules

16

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

Escargots de Bourgogne

13

snails cooked in garlic herb butter

Steak Tartare

16

prime beef, shallots, cornichons, whole grain mustard, quail egg yolk, capers, parsley, pomme frites

Salade de Caesar

12/7

hearts of romaine, parmesan croutons,
creamy dressing, anchovies

Strawberry Salade

12/7

bleu cheese, toasted walnuts, fresh strawberries, mandarin oranges & strawberry vinaigrette on a bed of Bibb lettuce

Lyonnaise

12

frisée lettuce, maple bacon vinaigrette, bacon lardons, soft boiled egg, brioche croutons

Main Course

Airline Chicken

34

roasted breast & wing, creamy pesto, ratatouille, gratin dauphinois

Roasted Rack of Lamb

46

herb encrusted, gratin dauphinois, maple bourbon glazed baby carrots, sherry-mustard jus

Filet Mignon (7 oz.)

46

Prime beef finished with a veal demi-glace & port reduction, gratin dauphinois, grilled asparagus, maître d’ butter

Cast Iron New York Strip (8 oz.)

37

creamy green peppercorn Hennessy Cognac sauce, haricot verts, pommes frites

Berkshire Bone In Pork Chop (10 oz.)

34

coffee crusted, four cheese mac & cheese, broccolini, strawberry gastrique

Seared Salmon  

31

mango relish, country style haricot verts & jasmine rice i

Seared Sea Scallops

33

Frondosa Farms mushroom risotto, roasted cauliflower, bacon lardons, tomato sherry vinaigrette

Truite Picatta

31

lightly dusted rainbow trout, haricot verts, gratin dauphinois, preserved lemon and caper beurre blanc

Seafood Pasta

31

tossed in a light lemon cream sauce with asparagus, peas, & tomatoes, fresh parsley garnish   
Vegetarian Style 25  

à côté

jasmine rice, pommes frites, gratin dauphinois, mac & cheese, country style haricot verts, maple bourbon glazed baby carrots, roasted asparagus, ratatouille 

7

Mousse au Chocolat

9

dark chocolate, Chantilly cream,
strawberry coulis

Pain Perdu

9

Parisian style bread pudding spiked with brandy, topped with warm caramel sauce

Tiramisu

9

ladyfinger cookies soaked in espresso and coffee liqueur, layered with mascarpone custard, topped with chocolate curls

Profiteroles

9

cream puffs filled with vanilla ice cream, topped with warm dark chocolate sauce

Crème Brûlée

9

vanilla bean custard topped with a layer of hard caramel

Desserts

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