Our Menu

Potato Leek

10

creme fraiche and chive garnish

French Onion Soup

10

Gruyere cheese crouton garnish

Bœuf Bourguignon

18

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

Buttermilk Fried Chicken Sandwich

19

crispy chicken breast on a brioche bun, dressed with pickles, lettuce, tomato, and roasted garlic aioli, served with mac & cheese and house-made coleslaw

Grand Marnier Soufflé

12

with creme anglaise

Crispy Fish  (Friday Lunch & Dinner Only) 

22

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

Weekly Specials

Starters & Salades

Charcuterie plate

16

house-made pâté, trio of French cheeses, served with crostini, onion marmalade, whole grain mustard and cornichons

Calamari

13

lightly dusted, sweet chili drizzle, roasted garlic aioli

Crab Cake

13

piquant sauce and Calabrian chili aïoli, arugula, lemon oil

Moules

14

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

Escargots de Bourgogne

19

snails cooked in garlic herb butter

Mushroom Vol au vent

13

Frondosa Farms mushrooms, thin puff pastry,
Madeira cream sauce

Salade de Caesar

11/6

hearts of romaine, parmesan croutons,
creamy dressing, anchovies

Groganica Farms Mixed Greens

11/6

roasted butternut squash, bleu cheese, toasted walnuts,
warm maple bacon vinaigrette

Wild Chesapeake Oyster Salade

12

cornmeal crusted oysters, grilled corn, charred scallion buttermilk dressing, cherry tomatoes on a bed of frisée lettuce

Main Course

Berkshire Bone In Pork Chop (10 oz.)

34

coffee crusted, four cheese cavatappi, caramelized Brussels sprouts, Calvados cream sauce

Filet Mignon (7 oz.)

45

Prime beef finished with a veal demi-glace & port reduction,
Yukon gold potatoes, roasted asparagus, maître d’ butter

Cast Iron New York Strip (8 oz.)

34

creamy green peppercorn Cognac sauce, haricot verts, pomme frites

Salmon

28/18

maple bourbon glaze, toasted walnuts, mushroom risotto, ratatouille

Seared Sea Scallops

33

creamy spinach, mushroom risotto, light citrus beurre blanc,
garnished with pomegranate seeds and 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

Bistro Burger

18

Black Hawk Farms grass-fed beef, provolone cheese, caramelized onions, Frondosa Farms mushrooms, garlic aioli, arugula, tomato, on a toasted brioche bun served with pomme frites

à côté

Yukon gold potatoes, risotto, french fries, gratin dauphinois, mac & cheese, haricot verts, roasted asparagus, ratatouille

7

Desserts

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

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