We're Excited to Announce The New FALL MENU
Our new fall menu is here....
We've also revamped our list of
top-notch wine selections.
“Be sure to stop by and enjoy
an evening on our deck!
Menu d’automne
Hors d’ Oeuvres
Saumon Fumé – smoked salmon, horseradish crème fraiche, served with brioche 11
Pâté du chef – chef’s choice with varying accoutrements 12
Crab Cake – veggie chips, roasted garlic aïoli, orange segment 13
Moules – mussels cooked in white wine, cream & shallot broth OR French curry broth, served with pommes frites 13 / 26
Steak Tartare* – parmesan, sun dried tomatoes, pine nuts, balsamic, quail egg yolk, pesto, pommes frites 14 / 27
Escargots de Bourgogne – snails cooked in garlic herb butter 11
Mushroom en croute – Frondosa Farms mushrooms, thin puff pastry, Madeira cream sauce 13
Pommes Frites – served with a roasted garlic aïoli 9
Fromage – a selection of French cheeses per piece 3.50
Salades
House Salade – mixed greens, heirloom carrots, broccolini, garlic croutons, herb buttermilk vinaigrette 5 / 9
Salade de Caesar – hearts of romaine, parmesan croutons, creamy dressing, anchovies 5 / 9
Beet Salade – golden and red beets, whipped goat cheese, toasted pistachio, farro, onion, green curry vinaigrette 11
Lyonnaise – frisee lettuce, bacon lardons, soft egg, crispy potatoes, mustard vinaigrette 10
Plats Principaux
Duck Breast – pan seared duck breast, fall root hash, rhubarb gastrique 32
Bouillabaise – tomato & fennel broth, prawns, mussels, fingerling potatoes, catch of the day, grilled crouton 29 / 20
Poulet – roasted chicken, gratin dauphinois, sauteed broccolini and mushrooms, Madeira cream sauce 27
Saint-Jacques – scallops, butternut squash risotto, red beets and purple carrots, fresh sage, citrus beurre blanc 29 / 20
Truite Meunière – brioche crumb crusted rainbow trout, roasted fingerling potatoes,
sautéed broccolini and mushrooms, caper
beurre blanc 27 / 18
Halibut – fingerling potatoes, creamed
Brussels sprouts, chili marinade, orange
beurre blanc 29 / 16
Côtelettes d’agneau* – grilled lamb chops, gratin dauphinois, sauteed Brussels sprouts, mustard & sherry jus 39 / 25
Steak au poivre* – black pepper crusted New York strip, French fries, spinach purée, heirloom carrots, cognac cream sauce 36 / 22
Filet* – potato croquette, creamed Brussels sprouts, red wine beef stock demi 39 / 25
Petit Plats
butternut squash risotto, fingerling potatoes,
creamed Brussels sprouts, sautéed broccolini and french fries, mushrooms, gratin dauphinois
each 6
Foie gras – 12
Prix Fixe
A four course Chef’s choice Prix Fixe dinner Tuesday through Thursday evenings
$34.50 per person
Live Jazz on Sunday evening
