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 7.50

goat's cheese tart with ratatouille  8.50
bouquet of arugula and cherry tomatoes

frisee salad with smoked salmon and quail's eggs  8.50
herbed mustard vinaigrette

smoked duck and spinach salad 8.50
roasted pears, black grapes and toasted hazelnuts; sherry hazelnut vinaigrette

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

salad of mixed field greens 7.50
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 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, 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
crisp thin pastry crust 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 French green beans

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 7.50

goat's cheese tart with ratatouille; small salad of arugula and cherry tomatoes 8.50
small salad of arugula and cherry tomatoes

casolette of shellfish with lobster 14.00
shellfish and wild mushrooms with lobster medallions served warm over pasta al nero 

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, brioche toast and Belgian endive salad; Port shallot sauce

les salades

smoked duck and spinach salad 8.50
roasted pear and black grapes with Roquefort cheese and toasted hazelnuts; sherry hazelnut vinaigrette

salad of mixed field greens 7.50
red peppers, English cucumber and hearts of palm; herbed mustard vinaigrette

frisee salad with smoked salmon and quail's eggs 8.50
herbed mustard vinaigrette

crudite salad 8.00
marinated beets, celeri remoulade and carrot threads with herbed mustard vinaigrette

les vegetariens

vegetable 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

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 printanier  22.00
pan-seared filet of fresh Atlantic salmon, spring vegetables and rice pilaf flecked with lentils (broccoli, artichokes, asparagus and fennel) light citrus cream 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

Napoleon of sole 25.00
filet of sole layered with wild mushroom duxelle pasta al nero and French green beans sauce Bretonne with tomato confetti

dorade royale (American snapper) 26.00
with zucchini scales and citrus herb sauce served with ratatouille and polenta Pont Neuf

pan-seared jumbo sea scallops 29.00
slaw of fennel, carrots, leeks, and orange with violet Peruvian potato puree 

les viandes et les volailles

chicken with morel mushrooms 21.00
half chicken braised with white wine, fresh asparagus and herbed pappardelle (pasta); wild mushroom sauce

roasted brace of quail 27.00
French green beans and celeri root/parsnip flan with blackberry compote; Port shallot sauce

pork chop Alsacienne 25.00
boneless center-cut pork chop with sauerkraut, roasted baby potatoes and warm salad of broccoli and broccoli rabi; double mustard sauce

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

lamb Navarin  26.00
lamb stew with tomatoes, pearl onions, baby potatoes, carrots and spring peas 

rack of lamb Pauillac (herb-crusted) 30.00
fresh asparagus and roasted baby potatoes; Cognac Bordelaise sauce

roasted rack of boar  29.00
nest of red cabbage flammande with broccoli florets and roasted pear; sauce Bourgogne

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 Tatin 8.00
the Tatin sisters' upside-down caramel apple French vanilla ice cream

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

warm pear and blackberry crumble  8.50
with hazelnut ice cream

Paris-Brest  8.00
ring of choux pastry filled with coffee pastry cream and named for a famous bicycle race

pineapple and citrus fruit  8.00
pink guava sorbet

Dessert Wine

2011 Sauternes, Chateau Roumieu-LaCoste, Bordeaux 8.00

2011 Muscat de Beaume de Venise, Domaine de la Pigeade, Rhone Valley 7.50

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 $34

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; herbed mustard vinaigrette
or
goat's cheese tart with ratatouille; small salad of arugula and cherry tomatoes

salmon printanier
pan-seared filet of fresh Atlantic salmon, spring vegetables and rice pilaf flecked with lentils (broccoli, artichokes, asparagus and fennel) light citrus cream sauce
or
chicken with morel mushrooms 
half chicken braised with white wine, fresh asparagus and herbed pappardelle (pasta); wild mushroom sauce
or
lamb Navarin 
lamb stew with tomatoes, pearl onions, baby potatoes, carrots and spring peas 
or
spring vegetable flan
broccoli, parsnip and butternut squash flans served with compote of spaghetti squash, spinach pistachios and orange segments; spiced butternut squash coulis

apple tart Tatin
French vanilla ice cream
or
Belgian chocolate torte
flourless chocolate torte, Chantilly cream and fresh raspberries
or
pinaeapple and citrus fruit 
pink guava sorbet

 

Menu subject to change without notice.