Our Menu
Please call the restaurant for corking fee and bottle limits. On Holidays and Special Activities bringing wine for corking is not allowed.
Appetizers
Appetizers
» Soup of the Day — $10 «
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» French Onion Soup — $12 «
Gratiné Gruyère Cheese
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» Quiche of the Day — $12 «
Mesclun Salad on the side
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» Escargot — $10 «
Parsley Garlic Butter Sauce
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» Mixed Beet and Goat Cheese Salad — $15 «
Marinated in a Lemon and Herbs Vinaigrette , Crumbled Pistachios, Beet and Honey Gastrique, Sliced Radish and Blood Orange
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» Creamy Meunière Mussles — $18 «
Shallots, Garlic, Butter, White Wine, Parsley and Cream with Garlic Butter and Parmesan Toasts (2)
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» Assiette Campagnarde — $19* «
Cheese Duo, Niçoise Olives, Prosciutto, Saucisson Sec, Cornichons
* Add Terrine of the Day – $26
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» Terrine of the Day — Prices Vary «
Dijon Mustard, Cornichons and Toasts
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» Bread is served with the appetizers ; extra orders will be charged $1.00 «
Sides
Sides
» Mashed Potatoes — $7 «
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» Potatoes Gratin — $9 «
Layers of Sliced potatoes, Apple, Goat Cheese, Cream and Gruyère
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» Grilled Asparagus — $8 «
With Pickled Fennel
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» Grilled Vegetables — $12 «
Broccolini, Rainbow Carrots, Portobello Mushrooms, Pearl Onions, Beets, Garlic, Extra Virgin Olive Oil
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» Garlic Butter and Parmesan Toast (4) — $5 «
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» Basmati Rice with Fresh Herbs — $7 «
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» Sauté Potatoes — $9 «
with Shallots, Bacon and Chives
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» Mesclun Salad — $7 «
with cherry tomatoes, Homemade Croutons and House Dill Vinaigrette
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» Puy Lentils — $9 «
Crumbled Goat Cheese, Roasted Almonds, Diced Carrots and Herbs de Provence
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» ***Bread is served with the appetizers ; extra orders will be charged $1.00*** «
Main Course
Main Course
» Coq au Vin — $26 «
Chicken (legs and thighs) in Wine Reduction Stew with Bacon, Shiitake Mushrooms, Rainbow Carrots, Pearl Onions, Mashed Potatoes side
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» Salmon Steak — $28 «
Citrus (lemon, lime, blood orange) Beurre Blanc and Grilled Asparagus with Pickled Fennel
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» Braised Kurobuta Pork Belly — $28 «
Granny Smith Apple and Rosemary Puree , Rainbow Carrots, side of Puy Lentils with Roasted Almonds.
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» Cod Filet — $28 «
over a Shiitake Mushrooms Ragout, Green Bean Foam and a side of Fresh Herb Rice
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» Risotto Forestière— $25 «,
Wild Mushrooms, Aged Parmesan Cheese and Roasted Walnuts
** Vegetable base
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» Honey Roasted Muscovy Duck Breast — $32 «
Blood Orange and Wine Reduction Sauce, side of Sautee Potatoes with Shallots and Bacon, Vegetable Garnish
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» Bouillabaisse — $32 «
Fish and Shellfish Stew in a Fumé Lobster base with an Anise Flavored Broth, Garlic Butter and Parmesan Toast (2)
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» Beef Filet Tenderloin — $48 «
Bone Marrow Butter Demi Glaze, Potato Gratin on the side, Vegetable Garnish
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Desserts / Dessert Wines et Digestifs
Desserts
» White Chocolate and Cardamom Crème Brûlée — $12 «
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» Warm Thin Crust Apple Tart — $12 «
Apricot Glaze, Almond Paste and Vanilla Ice Cream
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» *Dark Chocolate Mousse perfumed with Rum Barrilito*** — $12 «
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PLEASE INFORM YOUR SERVER AS WELL AS THE MANAGER ON DUTY OF ANY ALLERGIES
Consuming Raw or Partially Cooked Food Could be Hazardous to your Health
