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 greens and pear compote

frisee salad with smoked salmon and quail's eggs  9.50
herbed mustard vinaigrette

smoked duck and spinach salad 9.00
roasted pears, black grapes and toasted hazelnuts; sherry hazelnut 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 and hearts of palm; herbed mustard vinaigrette

les omelets trois oeufs

three cheeses 11.00
three-egg omelet filled with French goat’s cheese, parmesan cheese and Gruyere cheese

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
crisp thin 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

Maine lobster with lobster ravioli 14.00
with braised spinach and sauce Armoricaine 

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

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

les salades

spinach salad with cold duck 9.50
apples and black grapes with double Gloucester cheese and toasted walnuts; black currant walnut vinaigrette

asparagus vinaigrette 9.00

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

frisee salad with smoked salmon and quail's eggs 9.50
herbed mustard vinaigrette

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

les vegetariens

butternut squash flan in acorn squash  19.00
with cranberry, orange and walnut compote, Brussels sprouts, carrots, parsnips and golden beets; spiced butternut squash coulis

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

les poissons et les fruits de mer

salmon in puff pastry with wild mushrooms  25.00
fresh asparagus and light chive cream 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

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

roasted filet of wild striped bass  30.00
ratatouille Provencal and sauce espagnole 

jumbo sea scallops Normande 34.00
sauteed wild mushrooms and violet potato puree; light cider cream sauce

les viandes et les volailles

chicken with roasted vegetables 24.00
half chicken braised with red wine, Brussels sprouts, carrots, parsnips and golden beets; Yukon gold potatoes in red potato cup, Port shallot cream sauce

roasted breast of pheasant 27.00
Brussels sprouts with chestnuts, red cabbage Flamande and roasted potatoes; Port shallot sauce

steak au poivre with herbed butter 27.00
7 oz center-cut butt steak French green beans and roasted baby potatoes

medallions of venison loin 30.00
potato celeriac puree, roasted pear, French green beans and cranberry relish; sauce Bourgogne

pepper-crusted filet of beef tenderloin 34.00
French green beans, parmesan potato cup filled with onion confit and wild mushrooms; truffled pinot noir sauce

rack of lamb with curried spices 31.00
basmati rice cooked with coconut milk and pineapple, carrots and peas; jus de caisson reduit

 

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 8.00
caramel sauce and French vanilla ice cream

black fruit crumble 8.50
with hazelnut ice cream 

diplomate 8.00
French bread pudding with currants, caramel sauce

chocolate bombe 9.00
chocolate mousse on chocolate hazelnut torte draped in dark chocolate glaze 

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

peach mousse torte 8.50
on almond sponge cake with fresh raspberries and Chantilly cream 

citrus salad with pomegranite 8.00
blood orange sorbet

Dessert Wine

2011 Sauternes, Chateau Cantegril, Bordeaux 8.00

2010 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, French goat's cheese; herbed mustard vinaigrette
or

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

 

salmon in puff pastry with wild mushrooms,  fresh asparagus and light chive cream sauce

or
chicken with roasted vegetables
half chicken braised with red wine, Brussels sprouts, carrots, parsnips and golden beets; Yukon gold potatoes in red potato cup, Port shallot cream sauce
or
steak au poivre with herbed butter 
7 oz center-cut butt steak French green beans and roasted baby potatoes

or
butternut squash flan in acorn squash  ring
with cranberry, orange and walnut compote, Brussels sprouts, carrots, parsnips and golden beets; spiced butternut squash coulis

 

apple tart  with currants and walnuts
caramel sauce and French vanilla ice cream
or
chocolate bombe 
dark chocolate mousse on chocolate hazelnut torte draped with dark Belgian chocolate 
or
diplomate 
French bread pudding with brioche and currants drowned in vanilla custard

or

citrus salad with pomegranite 
blood orange sorbet


 

Menu subject to change without notice.