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

asparagus and wild mushroom gratin, with Gruyere cheese  8.50

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

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

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

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
compote of winter vegetables and baby potatoes (carrots, parsnips, yellow squash and broccoli) Chablis cream sauce with fresh herbs

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

wild striped bass Brillat-Savarin  29.00
saute of wild mushrooms and French green beans; bordelaise sauce

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

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, sweet potato flan, and baby peas; Port shallot sauce 

roasted breast of pheasant  28.00
in nest of braised red cabbage with sweet potato flan and broccoli florets; Port shallot sauce

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

lamb chops toasted with Mediterranean spices 31.00
Provencal vegetable crumble and roasted baby potatoes; Cognac bordelaise sauce

medallions of roasted venison loin 32.00 compote of glazed winter vegetables (carrots, parsnips, yellow squash and boccoli) sweet potato puree in Peruvian violet potato cup; peppered red currant 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 Bretagne   8.00
apple custard tart with caramel almond dome; 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  

vanilla creme brulee 8.50 with warm peach and bluberry compote

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
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  
compote of winter vegetables and baby potatoes (carrots, parsnips, yellow squash, broccoli) Chablis cream sauce with fresh herbs

or
breast of chicken roasted with lavendar honey
French green beans, sweet potato flan and baby peas; Port shallot sauce 
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 Bretagne; apple custard tart with caramel almond dome and 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.