Our Menu

Weekly Specials

Appetizer: Croustade Egg

13

poached egg on a bed of sautéed spinach, finished with a crusted Mornay sauce

Entrée: Boeuf Bourguignon

36

tender beef stewed in red wine and veal stock with carrots, parsnips and pearl onions, roasted garlic mashed potatoes

Dessert: Grand Marnier Soufflé

11

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

Starters & Salades

Onion Soup

12

melted Gruyere cheese, crouton garnish

Charcuterie plate

18

country style pâté, trio of French cheeses, served with crostini, onion marmalade, whole grain mustard and cornichons

Calamari

15

lightly dusted, sweet chili drizzle, roasted garlic aioli

Crab Cake

16

piquant sauce and roasted garlic aioli , arugula, lemon oil

Moules

17

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

Stuffed Onion

19

carmelized onion bowl filled with a variety of mushrooms, sauteed with butter, shallot and cream, served with crostini

Escargots de Bourgogne

16

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

13/8

hearts of romaine, parmesan croutons,
creamy dressing, anchovies

Salade de Chèvre Chaud

13/8

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

Lyonnaise

15

radicchio and bibb lettuces, Dijon vinaigrette with walnut oil, bacon lardons, soft boiled egg, parsley, cherry tomatoes andbrioche croutons    Add duck gesier    4

Main Course

Coq au vin

33

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

Frenched Pork Chop

38

marinated in-house with bourbon honey sauce, served with ratatouille, and burgundy potatoes

Roasted Rack of Lamb

48

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

Filet Mignon (7 oz.)

48

Prime beef finished with port wine reduction, gratin dauphinois, grilled asparagus, maître d’ butter
Add froie gras    8

Cast Iron New York Strip (8 oz.)

39

creamy peppercorn  Cognac sauce, haricot verts, pommes frites

Truite Picatta

36

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

Seared Salmon  

35

clarified herb beurre blanc, haricot verts, mushroom risotto

Seared Sea Scallops

35

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 , burgundy potatoes
All stocks are made in house.  Please enjoy!

8

Mousse au Chocolat

11

dark chocolate, Chantilly cream,
strawberry coulis

Pain Perdu

11

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

Caramel Flan

11

creamy custard drizzled with Bee Zee honey, finished with a layer of caramel sauce and mint

Profiteroles

11

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

Crème Brûlée

11

vanilla bean custard topped with a layer of hard caramel

Desserts

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