Our Menu


Weekly Specials

Garden Gazpacho

10

tomato, cucumber, basil, Vidalia onion

Salade Lyonnaise

12

blonde frisée, Applewood bacon lardons, warm maple bacon dressing, brioche croutons, topped with a soft boiled egg & fresh cracked pepper

Sea Scallop Ceviche

14

Add a description hsea scallops thinly sliced and cured with citrus juice, served with Aquachile sauce, cucumber, red onion, and fresh tortilla chips ere

Cast Iron Swordfish with Tomatoes & Olives

31

sauce of fresh heirloom cherry tomatoes, Castelvetrano olives, saffron, served with lemon & pine nut couscous

Grand Marnier Soufflé

12

with creme anglaise

Starters & Salades

French Onion Soup

10

melted Gruyere cheese crouton garnish

Charcuterie plate

17

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

Calamari

14

lightly dusted, sweet chili drizzle, roasted garlic aioli

Crab Cake

13

piquant sauce and Calabrian chili aïoli, arugula, lemon oil

Moules

16

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

Escargots de Bourgogne

13

snails cooked in garlic herb butter

Mushroom Vol au vent

13

Frondosa Farms mushrooms, thin puff pastry,
Madeira cream sauce

Steak Tartare

15

prime beef, shallots, cornichons, whole grain mustard, quail egg yolk, capers, parsley, pomme frites

Salade de Caesar

11/6

hearts of romaine, parmesan croutons,
creamy dressing, anchovies

Mixed Greens and Burrata Salade

11/6

Groganica Farms mixed greens, arugula, basil, mint, lemon 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

Bistro Burger

18

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

Berkshire Bone In Pork Chop (10 oz.)

34

coffee crusted, four cheese mac & cheese, caramelized Brussels sprouts, Calvados cream sauce

Roasted Rack of Lamb

45

herb encrusted, gratin daupinois, ratatouille, sherry-mustard jus

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

pea & leek risotto, ratatouille, sorrel cream sauce

Seared Sea Scallops

33

broccolini, pea & leek risotto, grapefruit & shallot compote, 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

à côté

Yukon gold potatoes, pea & leek risotto, pommes frites,
gratin dauphinois, mac & cheese, haricot verts, broccolini,
roasted asparagus, ratatouille

7

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

Desserts

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