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 7.00

Alsatian onion tart with Gruyere cheese 7.50
bouquet of arugula and cherry tomatoes

frisee salad with Roquefort cheese 8.50
black grapes, pink grapefruit, toasted walnuts and blackcurrant walnut vinaigrette

spinach salad with smoked duck 8.50
green apples, honycrisp apples, toasted hazelnuts and sherry vinaigrette

crudite salad 7.50
marinated beets, celeri remoulade and carrot threads with herbed mustard vinaigrette

salad of mixed spring greens 7.50
English cucumber, artichokes, French goat's cheese and herbed mustard vinaigrette

les omelets trois oeufs

three cheeses 11.00
three-egg omelet filled with French goat’s cheese, parmesan cheeseand 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, cherrytomato 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 covered with tomato basil marmalade, braised wild greens, artichokes, French goat's cheese, black olives and pine nuts

flat country tart Touraine 12.00
crisp thin pastry covered with green tomato marmalade, sauteed wild mushrooms, artichokes, fresh asparagus, parmesan cheese and black truffle chards

les poissons et les fruits de mer

sauteed sea scallops 17.50
braised spinach, potato galette and herbed citrus butter

shrimp crepes 16.00
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 walnut-pureed potatoes in red potato cup; Port shallot sauce

roasted filet of fresh Atlantic salmon 15.50
fresh asparagus, pasta al nero and light chive-cream sauce

les viandes et les volailles

chicken crepes 14.00
chicken with mushrooms and cream folded into handmade crepes; with fresh asparagus

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

seasoned burger on toasted brioche Roquefort or Gruyere or Montrechet (goat's cheese) 13.00
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 7.00

Alsatian onion with Gruyere cheese 7.50
slowly carmelized onions in flaky puff pastry case, small salad of arugula and cherry tomatoes

black mussels with Spanish chorizo 11.50
with Basque peppers on herbed polenta gateau, spiced red pepper coulis

lobster medallions 14.00
truffled angel hair pasta, sun-dried tomatoes and fresh basil; sauce armoricaine

rabbit pate with brandy and prunes 9.50
country pate served with onion confit, cornichons, French mustard and brioche toast

pan-seared foie gras 17.00
roasted pear compote on brioche toast; Belgian endive salad with sherry hazelnut vinaigrette

les salades

smoked duck and spinach salad 8.50
green apples, honycrisp apples, toasted hazelnuts and sherry vinaigrette

salad of mixed spring greens 7.50
English cucumber, artichokes, French goat's cheese and herbed mustard vinaigrette

frisee salad with Roquefort cheese 8.50
black grapes, pink grapefruit, toasted walnuts and blackcurrant walnut vinaigrette

crudite salad 7.50
English cucumber, artichokes, French goat's cheese and herbed mustard vinaigrette

les vegetariens

chaussons Provencal 18.00
eggplant, squashes sweet peppers and fresh herbs in puff pastry cases (turnovers); served with asparagus, French green lentils, eggplant caviar and tomato basil compote

layered vegetable flan 19.00
broccoli, parsnip and butternut squash flan; compote of spaghetti esquash, spinach and pistachios

les poissons et les fruits de mer

pan-seared filet of fresh Atlantic salmon 21.00
tangle of wild greens and roasted baby potatoes (kale, collard greens, Swiss chard and spinach), green herb sauce

whole trout Grenobloise 23.00
poached with shallots and white wine and strewn with French green beans and toasted almonds, capers, lime and browned butter

filet of roasted Alaskan halibut 29.00
tangle of wild greens and roasted baby potatoes (kale, collard greens, Swiss chard and spinach), green herb sauce

sesame-crusted filet of fresh Atlantic cod 25.00
garlic pureed potatoes and braised spinach; Port shallot sauce

pepper-crusted tuna loin 27.00
fresh asparagus and French green lentils; tomato basil compote

pan-seared jumbo sea scallops 28.00
fennel, carrots, leeks and orange; Chinese forbidden rice with almonds; sauce bigarde

les viandes et les volailles

chicken braised with tarragon and tomato 19.00
half chicken braised with white wine vinegar; fresh asparagus and braised potatoes

brace of quail roasted with wildflower honey 27.00
fennel, carrots, leeks and orange; Chinese forbidden rice with almonds; sauce bigarde

pork chop Alsacienne 25.00
boneless center-cut pork chop with sauerkraut and broccoli flan with broccoli florets; double mustard sauce

pepper-crusted filet of beef tenderloin 29.00
French green beans, peas and glazed carrots, potato gratin; truffled pinot noir sauce

beef tenderloin tips 25.00
with carmelized onions and wild mushrooms, French green beans and herbed strozzapreti (pasta); sauce Bourgogne

rack of lamb Pauillac (herb-crusted)28.00
walnut-pureed potatoes in red potato cup, fresh asparagus; 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

fresh peach tart 8.00
French vanilla ice cream

Paris-Brest 8.50
ring of choux pastry filled with coffee pastry cream and served with dark chocolate sauce named for the famous spring bicycle race

raspberry tea cake 8.50
fresh raspberries and Chantilly cream

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

ice creams and sorbets 8.25
vanilla, chocolate and hazelnut ice creams, pink guava, pear, white peach and blackcurrant sorbets

mixed fresh berries 8.00
pink guava sorbet

Dessert Wine

2010 Sauternes, Chateau Roumieu-LaCoste, Bordeaux 8.00

2012 Muscat de Beaumes de Venise, Domaine de Fenouillet, Rhone Valley 7.00

2010 Banyuls, Domaine La Tour Vielle Roussillon 7.00

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 $32

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

soup du jour
or
salad of mixed spring greens
English cucumber, artichokes, French goat's cheese and herbed mustard vinaigrette
or
Alsatian onion tart with Gruyere cheese

bouquet of arugula and cherry tomatoes

pan-seared filet of fresh Atlantic salmon
tangle of wild greens and roasted baby potatoes (kale, collard greens, Swiss chard and spinach), green herb sauce
or
chicken braised with tarragon and tomato
half chicken braised with white wine vinegar; fresh asparagus and braised potatoes
or
beef tenderloin tips
with carmelized onions and wild mushrooms, French green beans and herbed strozzapreti (pasta)
or
chaussons Provencal
eggplant, squashes sweet peppers and fresh herbs in puff pastry cases (turnovers); served with asparagus, French green lentils, eggplant caviar and tomato basil compote

fresh peach tart
French vanilla ice cream
or
chocolate bombe
chocolate mousse on chocolate hazelnut torte draped in dark Belgian chocolate
or
fresh mixed berries
pink guava sorbet


Menu subject to change without notice.