Our Menu


Weekly Specials

Soup: Roasted Pumpkin

12

Rich and creamy, finished with crème fraîche

Salade: Fig

16

Escarole, arugula and basil with goat cheese and candied pecans, finished with red wine reduction vinaigrette

Entrée: Veal Chop

48

Served with Gorgonzola gnocchi, baby zucchini and escarole, finished with 5 peppercorn demi glaze

Entrée: Duck Confit

34

Served with brussel sprouts, farro and bacon lardons, finished with a duck demi reduction

Dessert:
Grand Marnier Soufflé

12

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

Starters & Salades

Charcuterie plate

18

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

Calamari

17

lightly dusted, sweet chili drizzle, roasted garlic aioli

Crab Cake

16

piquant sauce and roasted garlic aioli , arugula, lemon oil

Moules

18

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

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, pommes 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 toasted on a bed of bibb and frisée lettuces, dressed with  balsamic and olive oil vinaigrette

Salade: de Fresh Watermelon

15

goat cheese, crispy prosciutto, red onions, cucumbers, toasted pistachios finished with a tequila and garlic vinaigrette      
  

Tomato & Burrata Salad

15

thin slices of heirloom tomatoes, fresh Italian Burrata cheese, garden basil, finished with olive oil and balsamic and apple vinegars

Main Course

Chilean Sea Bass

45

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

Frenched Pork Chop

42

finished with a port sauce, served with Yukon gold potatoes, haricot verts 

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 foie gras    8   


Cast Iron New York Strip (8 oz.)

42

creamy peppercorn  Cognac sauce, haricot verts, pommes frites

Truite Picatta

36

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

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 asparagus, peas, & tomatoes, fresh parsley garnish       
     Vegetarian Style    28   

à côté

mushroom risotto, pommes frites, gratin dauphinois, haricot verts, honey bourbon glazed baby carrots, grilled asparagus, ratatouille , provencal,Yukon gold potatoes
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 couli
s

Caramel Flan

12

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

Profiteroles

12 / 7

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

Pain Perdu

12 / 7

Parisian style bread pudding spiked with brandy, topped with warm caramel sauce        a la mode 2.50

Desserts

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