Our Menu


Weekly Specials

Vichyssoise Soup

12

classic French chilled leek & potato soup, garden fresh chives & fried leek garnish

Bousin Garlic & Herb Stuffed Cheeseburger

24

served on a Brioche bun with roasted garlic aioli, lettuce & tomato, served with Parmesan pommes frites, garden fresh parsley garnish

Ratatouille w/Aioli

9.50

grilled medley of squash, zucchini, tomato, eggplant & onion, served with roasted garlic aioli 

Grand Marnier Soufflé

10

Add served with vanilla bean crème anglaisea description here

Starters & Salades

French Onion Soup

11

melted Gruyere cheese crouton garnish

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

11/6

hearts of romaine, parmesan croutons,
creamy dressing, anchovies

Bibb Salade

11/6

snap peas, chives, French vinaigrette

Lyonnaise

12

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

Main Course

Berkshire Bone In Pork Chop (10 oz.)

34

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

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

Seared Sea Scallops

33

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

Truite Picatta

28/18

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

Spaghetti with Spring Vegetables

27

asparagus, zucchini, peas, Pecorino Romano, chives, mint, tossed in a light garlic & lemon sauce

Cast Iron New York Strip (8 oz.)

37

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

Woodford Glazed Salmon 

29

Frondosa Farms mushroom risotto, broccolini

à côté

mushroom risotto, pommes frites, gratin dauphinois, mac & cheese, haricot verts, broccolini, maple bourbon glazed baby carrots, roasted asparagus

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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