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

Zucchini tart with French goat's cheese  8.50
small salad of baby arugula and cherry tomatoes

frisee salad with Roquefort cheese in roasted pear with walnuts and toasted brioche  9.00
sherry hazelnut vinaigrette

smoked duck with apples, 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
carrot threads, marinated beets and warm French goat's cheese crouton; 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 Touraine 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

pan-seared filet of lake trout 14.50
French green beans and baby roasted potatoes; Port shallot sauce

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

rabbit pate with Cognac and prunes  9.50
served with onion confit, cornichons, and brioche toast

Alsatian flat country tart (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

Zucchini and goat's cheese tart; small salad of baby arugula  and cherry tomatoes 8.50

black mussels with Spanish chorizo and Basque peppers over saffron rice  10.00

escargots persillade  12.50
Burgundy snails sauteed in butter with parsley and garlic, with braised spinach in plum tomato cup 

rabbit pate with prunes and Cognac 9.50
country pate served with onion confit, cornichons, Dijon mustard and brioche toast

pan-seared foie gras 18.00
compote of warm pears and black grapes in brick pastry cup; perched on frisee salad with hazelnuts and fresh herbs; Port shallot sauce

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
ecarrot threads, marinated beets and warm French goat's cheese crouton;  herbed mustard vinaigrette 

frisee salad with Roquefort cheese 9.00
in roasted pear with walnuts and toasted brioche; sherry hazelnut vinaigrette

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

smoked duck with apples, red and green grapes and Gruyere cheeese 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
braised wild greens and roasted baby potatoes (green Swiss chard, kale, collard greens andd spinach) herbed citrus emulsion

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 Alaskan halibut  28.00
saute of asparagus and wild mushrooms; Port shallot sauce

filet of cod braised with Spanish chorizo 27.00 herbed tomatoes and black olives; saffron rice

pan-seared jumbo sea scallops 34.00
julienne of fennel, carrots and leeks with violet Peruvian potato puree and  pinot noir sauce

les viandes et les volailles

lavendar honey-roasted breast of chicken  24.00
French green beans, glazed carrots and spring peas, confetti rice flan and Port shallot sauce 

magret de canard with wild mushrooms 27.00
breast of moulard duck served with fresh asparagus, roasted baby potatoes, and wild mushroom sauce

filet of beef tenderloin 34.00
buttered French green beans 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 fresh asparagus and pureed Yukon Gold potatoes

rack of lamb Pauillac 31.00
ratatouille Provencal and herbed polenta gateau; Cognac bordelaise sauce

 

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

plum custard tart   8.00
French vanilla ice cream

peach blueberry crumble  8.50
hazelnut ice cream 

chocolate bombe  9.00
chocolate ice cream and chocolate hazelnut torte  draped in dark Belgian chocolate 

strawberry cheesecake  8.50
on almond sponge cake with Chantilly cream

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

raspberry teacake 8.50
French vanilla ice cream  

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

Dessert Wine

2014 Sauternes, Chateau Rounieu, Bordeaux 8.00

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
carrot threads, marinated beets and warm French goat's cheese crouton; herbed mustard vinaigrette
or

Zucchini and goat's cheese tart; small salad of baby arugula and cherry tomatoes  

 

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

or
breast of chicken roasted with lavendar honey
French green beans, glazed carrots and peas; confeti rice flan and Port shallot sauce 
or
steak poivre with herbed butter sauce
7 oz center-cut butt steak;  fresh asparagus 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 

 

plum custard tart with French vanilla ice cream
or
Belgian chocolate torte  
flourless chocolate cake dusted with confectioners' sugar 
or

mixed berries with pink guava sorbet 
strawberries, bluberries, raspberries and blackberries

 

Menu subject to change without notice.