Our Menu

Weekly Specials

Soup: Vichyssoise

13

traditional chilled leek and potato soup, finished with chive garnish

Entrée: Seared Duck à l’orange 

38

duck breast served with sautéed broccolini and rustic mashed potatoes, finished with an orange gastrique

Dessert:
Grand Marnier Soufflé

14

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

Starters & Salades

Charcuterie plate

21

duck rillette, Rosette de Lyon, trio of French cheeses, served with crostini, onion marmalade, whole grain mustard and cornichons

Calamari

17

lightly dusted, sweet chili drizzle, roasted garlic aioli

Mushroom Vol Au Vent

17

golden puff pastry filled with local mushrooms in a creamy red wine Madeira sauce

Crab Cake

16

piquant sauce and roasted garlic aioli, arugula, lemon oil

Moules

21

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

Escargots de Bourgogne

17

snails cooked in garlic herb butter

Steak Tartare

18

Prime beef, shallots, cornichons, whole grain mustard, quail egg yolk, capers, parsley, pommes frites    
add cognac  5

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 bibb  lettuce with watermelon radishes,  finished with  balsamic and olive oil vinaigrette

Salade de Honeynut Squash

15

Romaine lettuce with roasted honeynut squash, feta cheese, chopped sage & basil, lemon oil vinaigrette, finished with balsamic reduction
  

Main Course

Chilean Sea Bass

45

pan seared in clarified butter, served with ratatouille and gratin dauphinois, finished with classic beurre blanc

Duck Confit

38

hind quarter served with duck demi, du Puy lentils and carrots with bacon lardons, sauteed Brussels sprouts

Roasted Rack of Lamb

48

herb encrusted, creamy rosemary sauce, served with gratin dauphinois & honey bourbon glazed baby carrots

Filet Mignon (7 oz.)

48

Prime beef finished with veal sauce, served with gratin dauphinois, haricot verts,
maître d’ butter
Add foie gras    8   

Steak au Poivre

43

crushed black peppercorn encrusted NY strip, creamy 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

35

champagne tarragon beurre blanc, served with ratatouille and mushroom risotto

Shrimp Linguine

33

tossed in a light lemon cream sauce with haricot verts, peas & tomatoes, fresh parsley garnish       
     Vegetarian Style    28   

à côté

mushroom risotto, pommes frites, gratin dauphinois, 
haricot verts, honey bourbon glazed baby carrots,
sauteed Brussels sprouts, ratatouille 
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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