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  9.00
bouquet of dressed arugula and cherry tomato compote

frisee salad with Roquefort cheese, and quail eggs and toasted hazelnuts  9.50
sherry hazelnut vinaigrette

smoked duck with plums 9.00
baby spinach salad with double Gloucester cheese, toasted walnuts and black currant vinaigrette

crudite salad 8.50
marinated beets, celeri remoulade and carrot threads with herbed mustard vinaigrette

salad of mixed field greens 8.00
red peppers, English cucumber, hearts of palm, warm goat's cheese croutons and 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 Spanish 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

vegetable gratin 10.50
layered Provencal vegetables and herbs with melted Gruyere and parmesan cheeses

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

venison pate with apricots and hazelnuts  9.50
served with onion confit, cornichons, and brioche toast

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; bouquet of dressed arugula and cherry tomato compote  9.00

duck mousse with Sauternes 9.50
smooth pate served with onion confit, cornichons, French mustard and brioche toast 

casolette of shellfish with lobster 15.00
with wild mushrooms over pasta al nero

pan-seared foie gras 18.00
roasted pear, brioche toast and Belgian endive salad; Port shallot sauce

les salades

smoked duck with plums 9.50
over baby spinach with double Gloucester cheese and toasted walnuts; blackcurrant walnut vinaigrette

salad of mixed field greens 8.00
red peppers, English cucumber and hearts of palm; warm goat's cheese croutons; herbed mustard vinaigrette 

frisee salad with Roquefort cheese 9.50
quail's eggs and toasted hazelnuts; sherry hazelnut vinaigrette

crudite salad 8.50
marinated beets, celeri remoulade and carrot threads with herbed mustard vinaigrette

les vegetariens

layered spring vegetable flan  19.00
(broccoli, parsnip and gingered carrot flans) compote of spinach and broccoli rabi with dried cranberries, orange segments and toasted hazelnuts

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, green kale, collard greens, 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

black mussels, jumbo shrimp and Spanish chorizo with Basque peppers  28.00
served over saffron rice

roasted filet of Alaskan halibut  30.00
compote of artichokes, green tomatoes, spring onions, cucumber and fava beans; herbed citrus emulsion 

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

les viandes et les volailles

chicken Maghreb 24.00
half chicken braised with North African spices, raisins, chickpeas and carrots and served with Israeli couscous with steamed zucchini

magret de canard 27.00
breast of moulard duck served with French green beans, wild mushroom flan, glazed carrots and baby peas; Port shallot sauce

pepper-crusted filet of beef tenderloin 34.00
French green beans and parmesan-crusted pureed Yukon Gold potatoes in red potato cup green peppercorn sauce

beef Bourguignon  27.00
traditional French stew with baby potatoes, button mushrooms, caramelized carrots and pearl onions

Berkshire bone-in pork chop 30.00
roasted baby potatoes and Brussels sprouts with apples sauce gribiche (with grain mustard and cornichons)

rack of lamb Pauillac 31.00
compote of spinach, asparagus, zucchini and carrots over saffron rice; 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

apple tart with currants and walnuts 8.00
caramel sauce and French vanilla ice cream

black fruit crumble 8.50
with hazelnut ice cream 

profiteroles  9.00
pastry puffs filled with French vanilla ice cream covered with your choice of caramel sauce or chocolate sauce 

Belgian chocolate torte  9.00
flourless dark chocolate torte, Chantilly cream and fresh raspberries

warm raspberry cake 8.50
with hazelnut ice cream and fresh raspberries 

saffron pineapple carpaccio 8.00
exotic fruit and pink guava sorbet

Dessert Wine

2013 Sauternes, Clos L'Abeilley, Bordeaux 8.00

2011 Banyuls, Domaine La Tour Vielle Roussillon 7.00

2011 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
red peppers, English cucumber and hearts of palm, warm goat's cheese croutons; herbed mustard vinaigrette
or

Alsatian onion tart with Gruyere cheese; bouquet of dressed arugula and cherry tomato compote 

 

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

or
chicken Maghreb
half chicken braised with North African spices, raisins, chickpeas and carrots and served with Israeli couscous with steamed zucchini
or
beef Bourguignon 
traditional French stew with baby potatoes, button mushrooms, caramelized carrots and pearl onions

or

layered spring vegetable flan  
(broccoli, parsnip and gingered carrot flans) compote of spinach and broccoli rabi with dried cranberries, orange segments and toasted hazelnuts

 

apple tart  with currants and walnuts
caramel sauce and French vanilla ice cream
or
Belgian chocolate torte  
flourless dark chocolate torte, Chantilly cream and fresh raspberries 
or

saffron pineapple carpaccio
exotic fruit and pink guava sorbet


 

Menu subject to change without notice.