Our Menu


Weekly Specials

Soupe:  French Onion

11

melted Gruyere cheese crouton garnish

Entrée: Fish and Chips

26

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

Dessert: Tarte Tatin

12

baked pastry filled with apple caramelized in butter and sugar

Dessert: Grand Marnier Soufflé

10

served with vanilla bean crème anglaise (Please order in advance)

Starters & Salades

Leek & Potato Soup

10

served warm, finished with garlic oil

Charcuterie plate

17

country style 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

15

piquant sauce and roasted garlic aioli , arugula, lemon oil

Moules

16

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

Mushroom vol au vent

16

Frondosa Farms mushrooms in madeira sauce with puff pastry

Escargots de Bourgogne

14

snails cooked in garlic herb butter

Steak Tartare

18

prime beef, shallots, cornichons, whole grain mustard, quail egg yolk, capers, parsley, pomme frites      Add cognac   5

Salade de Caesar

12/7

hearts of romaine, parmesan croutons,
creamy dressing, anchovies

Salade de Chèvre Chaud

12/7

warm goat cheese toast on a bed of bibb and frisée lettuces, dressed with a balsamic and olive oil vinaigrette

Lyonnaise

12

frisée and bibb lettuce, Dijon vinaigrette, bacon lardons, soft boiled egg, brioche croutons

Main Course

Coq au vin

31

Classic French stew with slow roasted chicken simmered in Burgundy wine, over mashed potatoes, with carrots, shallots, pearl onions and mushrooms

Seared Duck Breast 

33

served sliced with a local honey & citrus sauce, gratin dauphinois, ratatouille

Roasted Rack of Lamb

46

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

Filet Mignon (7 oz.)

46

Prime beef finished with port wine reduction sauce, gratin dauphinois, grilled asparagus, maître d’ butter

Cast Iron New York Strip (8 oz.)

37

creamy peppercorn  Cognac sauce, haricot verts, pommes frites

Truite Picatta

34

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

Seared Salmon  

33

clarified herb beurre blanc, haricot verts, mushroom risotto

Seared Sea Scallops

33

champagne tarragon beurre blanc, ratatouille, mushroom risotto

Shrimp Linguine

33

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

à côté

mushroom risotto, pommes frites, gratin dauphinois, haricot verts, honey bourbon glazed baby carrots, roasted asparagus, ratatouille   
All stocks are made in house.  Please enjoy!

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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