Our Menu


Weekly Specials

Hors D’oeuvres: Arancini

15

fried rice ball delicately rolled and stuffed with peas, ham and mozzarella, served with basil vinaigrette

Entrée: Roasted Duck Breast

35

roasted and finished in a Cognac berry sauce, served with French potato puree and haricot verts

Dessert: Grand Marnier Soufflé

12

served with vanilla bean crème anglais

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

Stuffed Onion

19

caramelized onion bowl filled with a variety of mushrooms sautéed 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 toasted 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, cherry tomatoes and brioche croutons       add duck gesier    4
  

Burrata Salade

14 / 8

creamy Burrata served with mixed lettuces, snap peas, haricot verts and roasted pine nuts, finished with buttermilk dressing

Main Course

Chilean Sea Bass

45

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

Frenched Pork Chop

42

finished with baked apple tatin sauce, haricot verts and baked potato prepared with béarnaise sauce and herbs

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   Add Lobster Tail   18


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, 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, grilled asparagus, ratatouille , pommes frites with truffle oil, baked potato with bearnaise
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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