lunch   dinner   dessert   prix fixe

Our menus are designed to bring you classical French food prepared to reflect the changing seasons. We use the freshest and the best ingredients available to the Chicago markets. Our dishes are composed with the skill, attention to detail and careful blending of flavors that are the hallmarks of French cuisine. We prepare all of our sauces in our kitchen, tending long-simmering stocks made from bones and vegetables in the classic tradition of French-trained chefs around the world.

Join us for lunch or dinner, or reserve one of our dining rooms for your next special event. Our west dining room seats 24 comfortably and is available at no charge for a minimum guarantee of 18 guests. Our main dining room seats up to 64 and can be reserved for private use with a minimum guarantee of 40.

The restaurant is available for private use at lunch on Saturday and Sunday, as well as any time on Monday. In order to open for an event during these times, we require a minimum guarantee of 30 guests or $1,000.


 

 

 

 

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Lunch

les entrees

soup du jour 8.00

Alsatian onion tart with Gruyere cheese  8.50
small salad of baby arugula and cherry tomatoes

frisee salad with Roquefort cheese green apples and toasted walnuts;  9.00
blackcurrant walnut vinaigrette

smoked duck with red and green grapes and Gruyere cheese, baby spinach 9.50
sherry hazelnut vinaigrette

Corsican salad 8.50  red and Savoy cabbages with artichokes, carrot threads, Corsican feta cheese, black olives and fresh herbs red wine vinegar and extra virgin olive oil  

salad of mixed field greens 8.00
English cucumbers, hearts of palm, cherry tomatoes and warm French goat's cheese croustillant; herbed mustard vinaigrette

les omelets trois oeufs

tomato and goat's cheese 11.00
three-egg omelet filled with French goat’s cheese and warm tomato basil compote

smoked salmon 14.00
three-egg omelet filled with Norwegian smoked salmon

jardin 11.00
three-egg omelet filled with spinach, artichokes and asparagus tips

wild mushrooms with Gruyere cheese 12.50
three-egg omelet filled with sauteed wild mushrooms and Gruyere cheese

Basque 11.50
three-egg omelet filled with Bilbao chorizo and Basque peppers

our omelets are served with potato galette, cherry tomato compote, and toasted baguette for egg white omelets, please add $2.50

les vegetariens

flat country tart Provencal 11.00
puff pastry crust covered with tomato basil marmalade, braised wild greens, artichokes, French goat's cheese, black olives and pine nuts

flat country tart Tourangelle  12.00
puff pastry crust covered with green tomato marmalade, sauteed wild mushrooms, fresh asparagus, parmesan cheese and black truffle chards

les poissons et les fruits de mer

sauteed sea scallops 18.00
braised spinach, potato galette and herbed citrus butter

shrimp crepes 16.50
shrimp with tomatoes, wild mushrooms and cream folded into handmade crepes; with fresh asparagus

roasted filet of fresh Atlantic salmon 16.00
fresh asparagus, pasta al nero and light chive-cream sauce

les viandes et les volailles

chicken crepes 14.50
chicken with mushrooms and cream folded into handmade crepes; with French green beans

flat country tart Alsacienne (flamenkuche) bacon, onion confit, Gruyere cheese and creme fraiche on puff pastry crust 13.00

seasoned burger on toasted brioche Roquefort or Gruyere or Montrechet (goat's cheese) 13.50
French green beans and roasted baby potatoes; green peppercorn sauce

sausages with warm potato salad 13.00
boudin blanc and and Andouille sausage

Split plate charge is $3 for first courses and desserts
and $5 for main courses.
An 18% gratuity will be charged to parties of 6 or more.

In order to prepare for our daily dinner service,
we must close our dining rooms at 3:30 pm.
Menu subject to change without notice.

Dinner

les entrees

soup du jour 8.00

Alsatian onion tart with Gruyere cheese; small salad of baby arugula and cherry tomatoes 8.50

casolette of shellfish and wild mushrooms: mussels, shrimp and scallops simmered with cream and fresh herbs and served over pasta al nero 12.00

les salades

Corsican salad 8.50  red and Savoy cabbages with artichokes, carrot threads, Corsican feta cheese, black olives and fresh herbs; red wine vinegar and extra virgin olive oil

salad of mixed field greens 8.00
English cucumbers, hearts of palm, cherry tomatoes and French goat's cheese croustillant;  herbed mustard vinaigrette 

frisee salad with Roquefort cheese 9.00
green apples and toasted walnuts; blackcurrant walnut vinaigrette

asparagus vinaigrette 8.50
spring asparagus dressed with mustard vinaigrette and served with cherry tomatoes and fresh herbs

smoked duck with red and green grapes and Gruyere cheese 9.50
on a bed of fresh baby spinach; sherry hazelnut vinaigrette 

 

les vegetariens

poivron farci Provencal  19.00
red pepper filled with ratatouille Provencal and saffron rice  served over toasted polenta gateau; spiced tomato coulis 

wild mushroom crepes  23.00
wild mushrooms sauteed briefly, finished with Port, cream and fresh herbs, folded into handmade crepes and served with French green beans   

les poissons et les fruits de mer

roasted filet of fresh Atlantic salmon  25.00
tangle of wild greens with roasted baby potatoes (green Swiss chard, collard greens, kale and spinach) herbed citrus sauce 

whole trout Grenobloise 26.00
poached with shallots and white wine and strewn with French green beans and toasted almonds, capers, lime and browned butter

pepper-crusted tuna loin 31.00
sushi-grade tuna served with fresh asparagus, French green lentils and tomato basil compote

roasted filet of wild striped bass  29.00
saute of wild mushrooms and French green beans; bordelaise sauce

filet of roasted Atlantic cod;  27.00 Spanish chorizo, Basque peppers, tomatoes and black olives with saffron rice 

pan-seared jumbo sea scallops 34.00
confetti of cruciferous vegetables (broccoli, rabi and multi-colored cauliflowers); Peruvian violet potato puree and Chablis cream sauce

les viandes et les volailles

lavendar honey-roasted breast of chicken  24.00
French green beans, Peruvian violet potato puree, glazed carrots and baby peas 

roasted breast of quail  28.00
French green beans, Peruvian violet potato puree, glazed carrots and baby peas

filet of beef tenderloin 34.00
buttered asparagus spears and Yukon Gold potato puree; truffled pinot noir sauce

steak au poivre with herbed butter sauce 27.00
7 oz center-cut butt steak served with French green beans and pureed Yukon Gold potatoes

Split plate charge is $3 for first courses and desserts
and $5 for main courses.

An 18% gratuity will be charged to parties of 6 or more.
Menu subject to change without notice.

Dessert

apple tart grand-mere  8.00
apple custard tart with currants and walnuts, French vanilla ice cream

mixed berry crumble  8.50
hazelnut ice cream 

Belgian chocolate torte 9.00 flourless chocalate cake dusted with confectioners' sugar

raspberry teacake 8.50
French vanilla ice cream  

almond cake 8.50 with pear and blackerry compote

fresh berry minestrone 8.00
strawberries, bluberries, raspberries and blackberries with pink guava sorbet

Dessert Wine

2015 Sauternes, ler Grand Cru Classe, Clos Haut-Peyraguey Bordeaux 10.00

NV Banyuls, "Robert Pages," Domaine Madeloc, Pierre Gaillard, Roussillon 7.50

2013 Muscat de Beaume de Venise, Domaine de Durban, Rhone Valley 7.50

 

We are proud to serve Intelligentsia coffees and Mariage Freres teas.
Please ask your server about our specialty coffees.

Menu subject to change without notice.

 

Prixe Fixe $38

5:00 pm until 6:30 pm
no splits or substitutions please

soup du jour
or
salad of mixed field greens
English cucumbers, hearts of palm, cherry tomatoes and French goat's cheese croustillade; herbed mustard vinaigrette
or

Alsatian onion tart with Gruyere cheese; small salad of baby arugula and marinated cherry tomatoes  

 

roasted filet of fresh Atlantic salmon  
braised wild greens and roasted baby potatoes (green Swiss chard, kale, collard greens and spinach) herbed citrus emulsion

or
breast of chicken roasted with lavendar honey
French green beans, glazed carrots and Peruvian violet potato puree 
or
steak au poivre with herbed butter sauce
7 oz center-cut butt steak;  French green beans and pureed Yukon Gold potatoes

or

poivron farci Provencal  
red pepper filled with ratatouille Provencal and saffron rice served over toasted polenta gateau; spiced tomato coulis 

 

apple tart grand-mere; with currants and walnuts; French vanilla ice cream
or
Belgian chocolate torte  
flourless dark chocolate torte, Chantilly cream and fresh raspberries 
or

 

berry minestrone: mixed fresh berries with pink guava sorbet 
strawberries, blueberries, raspberries and blackberries

 

Menu subject to change without notice.