Our Menu

Weekly Specials

Soupe: French Onion

12

creamy & smooth, seasoned with French herbs finished with red aoili crouton 

Entrée: Chicken Forestière

28

classic French chicken breast finished with a creamy mushroom sauce, haricots verts, gratin dauphinois & parsley garnish

Dessert: Grand Marnier Soufflé

10

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

Starters & Salades

Charcuterie plate

17

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

Cheese Soufflé 

19

made with Comte‘, served with petite greens, olive oil & balsamic vinaigrette

Calamari

14

lightly dusted, sweet chili drizzle, roasted garlic aioli

Crab Cake

15

piquant sauce and roasted garlic aioli , arugula, lemon oil

Moules

16

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

Mushroom vol au vent

16

Frondosa Farms mushrooms in madeira sauce with puff pastry

Escargots de Bourgogne

14

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

12/7

hearts of romaine, parmesan croutons,
creamy dressing, anchovies

Salade de Chèvre Chaud

12/7

warm goat cheese toast on a bed of bibb and frisée bed, finished with a balsamic and olive oil vinaigrette

Lyonnaise

12

frisée and bibb lettuce, dijon vinaigrette, bacon lardons, soft boiled egg, brioche croutons

Main Course

Le Burger

24

8oz prime beef, Provolone cheese, sautéed mushrooms & onions, lettuce, tomato, roasted garlic aioli, served with pommes frites

Seared Duck Breast 

36

seared duck breast, local honey & citrus sauce, mac & cheese, haricot verts

Roasted Rack of Lamb

46

herb encrusted, gratin dauphinois, maple bourbon glazed baby carrots, sherry-mustard jus

Filet Mignon (7 oz.)

46

Prime beef finished with béarnaise sauce, gratin dauphinois, grilled asparagus, maître d’ butter

Cast Iron New York Strip (8 oz.)

37

creamy green peppercorn  Cognac sauce, haricot verts, pommes frites

Truite Picatta

31

lightly brioche dusted rainbow trout, country style haricot verts, gratin dauphinois, preserved lemon and caper beurre blanc

Seared Salmon  

31

citrus beurre blanc, country style haricot verts, mushroom risotto

Seared Sea Scallops

33

champagne tarragon beurre blanc, ratatouille, mushroom risotto

Shrimp Linguine

31

tossed in a light lemon cream sauce with asparagus, peas, & tomatoes, fresh parsley garnish   
Vegetarian Style 25  

à côté

mushroom risotto, pommes frites, gratin dauphinois, mac & cheese, country style haricot verts, maple bourbon glazed baby carrots, 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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