Garnished with melted Gruyère cheese on French baguette

Golden puff pastry filled with creamy local mushrooms in a red wine Madeira sauce

Classic French stew of chicken braised in red wine with mushrooms, bacon lardons, and pearl onions

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

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

Hind quarter served with duck demi, du Puy lentils, carrots with bacon lardons, sauteed Brussels sprouts

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

Prime beef finished with veal sauce, served with gratin dauphinois, haricot verts,
maître d’ butter
Add foie gras    8   

creamy peppercorn  Cognac sauce,
haricot  verts, pommes frites

rainbow trout lightly dusted with brioche, caper beurre blanc, served with haricot verts and gratin dauphinois
1/2 portion     31   

champagne tarragon beurre blanc, served with ratatouille and mushroom risotto

tossed in a light lemon cream sauce with haricot verts, peas, & tomatoes, fresh parsley garnish       
     Vegetarian Style    28   

vanilla bean custard topped with a layer of hard caramel

dark chocolate, Chantilly cream,
strawberry coulis

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

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

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