Our Menu


Weekly Specials

Split Pea with Applewood Smoked Bacon Soup

12

creme fraiche, chives

Persimmon & Buratta Salade

12

arugula and frisée, balsamic vinaigrette, pumpkin seeds

Pan-Roasted Ruby Red Trout

35

pork belly braised rainbow chard, basmati rice, black garlic & ginger sweet-sour sauce

Grand Marnier Soufflé

12

with creme anglaise

House-made Coffee
Ice Cream

8

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

Mushroom Vol au vent

13

Frondosa Farms mushrooms, thin puff pastry,
Madeira cream sauce

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

Autumn Mixed Greens Salade

11/6

Groganica Farms mixed greens, toasted acorn squash, Noble Goat feta cheese, walnuts, sage, apple vinaigrette

Roasted Baby Beet Salade

12

farro, pear, arugula, bleu d’Auvergne cheese, Dijon vinaigrette

Main Course

Truffled Bistro Burger  

19

Black Hawk Farms grass-fed beef, gruyere mornay sauce, arugula, caramelized onions, Frondosa Farms truffled mushrooms, dijonaise, toasted brioche bun served with pommes frites

Berkshire Bone In Pork Chop (10 oz.)

34

coffee crusted, four cheese mac & cheese, caramelized Brussels sprouts, pomegranate gastrique

Roasted Rack of Lamb

46

herb encrusted, gratin daupinois, glazed baby carrots, sherry-mustard jus

Filet Mignon (7 oz.)

46

Prime beef finished with a veal demi-glace & port reduction, pommes dauphine, broccolini, maître d’ butter

Cast Iron New York Strip (8 oz.)

35

creamy green peppercorn Cognac sauce, haricot verts, pommes frites

Woodford Glazed Salmon

29/19

farro succotash with roasted acorn squash, caramelized Brussels sprouts

Seared Sea Scallops

33

broccolini, pea & leek risotto, grapefruit & shallot compote, toasted Marcona almonds

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

Shrimp Scampi Linguine

25

plump shrimp sautéed in butter and garlic over a bed of linguine with tomato confit, fresh parsley and parmesan garnish

à côté

mushroom risotto, pommes frites, gratin dauphinois, mac & cheese, haricot verts, broccolini, glazed baby carrots, pommes dauphine,
caramelized Brussels sprouts

8

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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