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
marinated cabbages and carrot threads

frisee salad with Roquefort cheese 8.50
roasted pear, toasted hazelnuts and brioche croutons; sherry hazelnut vinaigrette
 

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

spinach salad with smoked duck 8.50
green apple and walnut compote; blackcurrant walnut vinaigrette

salad of Boston and red leaf lettuces 7.50
cherry tomatoes, artichokes and hearts of palm; herbed mustard vinaigrette

les omelets trois oeufs

three cheeses 9.50
three-egg omelet filled with French goat’s cheese, parmesan cheese and Gruyere cheese

smoked salmon 12.50
three-egg omelet filled with Norwegian smoked salmon

jardin 10.00
three-egg omelet filled with spinach, artichokes and asparagus tips

our omelets are served with potato galette, cherry tomato compote, and toasted baguette
for egg white omelets, please add $2.50

les vegetariens

vegetable paella 10.50 
eggplant and squashes with saffron rice, artichokes, red peppers, black beans and peas

rustic spinach pizza 10.50
carmelized onions, tomato basil compote,  Gruyere and parmesan cheeses 

les poissons et les fruits de mer

sauteed sea scallops 16.00
braised spinach, potato galette and herbed citrus butter

roasted filet of fresh Atlantic salmon 14.50
fresh asparagus, pasta al nero and light chive cream sauce
 

shrimp paella  15.50
sauteed shrimp over vegetable paella

pan-seared filet of ruby red trout 14.50
ratatouille Provencal and herbed polenta; Port shallot sauce

salmon carpaccio with lime and dill 11.00
marinated salmon with mango and capers

les viandes et les volailles

chicken crepes 13.00
chicken with tomatoes, mushrooms and cream folded in handmade crepes; with French green beans

duck mousse with Sauternes 8.50
smooth pate served with onion confit, cornichons and brioche toast

chopped beefsteak on toasted brioche with Roquefort or Gruyere or Montrechet (goat's cheese) 14.00 French green beans and potato wedges; green peppercorn sauce

sausages and sauerkraut 13.00 
boudin blanc and smoked bratwurst over French sauerkraut with steamed potatoes

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
salad of marinated red cabbage and carrot threadss

cassolette of escargots 9.50
with wild mushrooms, shollots and cream

spiced crab croquettes 12.50
sauce tartare amd small salad of dressed arugula

salmon carpaccio with lime and dill 11.00
marinated salmon with mango and capers

duck mousse with Sauternes 9.50
smooth 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
green apple and walnut compote; blackcurrant walnut vinaigrette

salad of Boston and Romaine lettuces 7.50
tomatoes, artichokes, hearts of palm and Nicoise olives; herbed mustard vinaigrette

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

frisee salad with Roquefort cheese 8.50
roasted pear, toasted hazelnuts and brioche croutons; sherry hazelnut vinaigrette

les vegetariens

autumn vegetable flan 18.00
butternut squash, parsnip and broccoli flans; compote of spaghetti squash with spinach, orange and pistachios; spiced butternut squash coulis

wild mushroom crepes 19.00
sautéed wild mushrooms finished with Port, cream and fresh herbs and folded into handmade crepes

les poissons et les fruits de mer

matelote of salmon 20.00
salmon poached in red wine with root vegetables served with French green beans and herbed paprdelle; wild mushroom 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

roasted swordfish steak  24.00
ratatouille Provencal and green herb citrus sauce

Napoleon of sole 25.00
filled with wild mushroom duxelle and served with pasta al nero and fresh asparagus; light tomato cream sauce

herb-crusted jumbo sea scallops 28.00
Brussels sprouts, glazed carrots and steamed potatoes, beurre blanc with fresh herbs

les viandes et les volailles

chicken braised with tarragon tomatoes and white wine vinegar 19.00
braised potatoes and fresh asparagus

magret de canard (breast of moulard duck) 25.00
French green beans and pumpkin flan in baby pumpkin; Port shallot sauce

roasted breast of pheasant 27.00
red cabbage flammande, Brussels sprouts and glazed carrots; peppered currant sauce

Alsatian choucroute 24.00
traditional French sauerkraut garnished with pork chop, sausage and steamed potatoes

pan-seared ribeye steak 29.00
wild mushrooms and cream in potato pastry cup; French green beans


beef Parmentier 22.00
pulled beef rib meat with pureed potatoes, glazed carrots, pearl onions and button mushrooms

rack of lamb Pauillac 28.00
herb-crusted rack of lamb with herbed polenta and ratatouille Provencal; 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 Tatin 8.00
the Tatin sisters' classic caramelized, upside-down apple tart with French vanilla ice cream

Belgian chocolate torte 9.00
Chantilly cream and chocolate sauce

pear and blackberry crumble 8.00
French vanilla ice cream

pumpkin mousse torte 7.50
pumpkin mousse over spiced pumpkin cake, dark chocolate sauce

creme brulee 8.00
made with Madagascar vanilla

mixed fresh berries 8.00
pink guava sorbet


Dessert Wine

2006 Sauternes, Cantegril, Bordeaux 7.50

2010 Muscat de Beaumes de Venise, Domaine de Fenouillet, Rhone Valley 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 Boston and red leaf lettuces
tomatoes, artichokes and hearts of palm and Nicoise olives; herbed mustard vinaigrette

or
Alsatian onion tart with Gruyere cheese
salad of marinated carrots and red and white cabbages

 

matelote of salmon
salmon poached in red wine wirh root vegetables, served with green beans and herbed papardelle; wild mushroom sauce

or
chicken with tarragon, tomatoes and white wine vinegar 
fresh asparagus and braised red potatoes

or
beef Parmentier  
pulled beef rib meat with pureed potatoes, glazed carrots, pearl onions and button mushrooms

or
autumn vegetable flan
butternut squash, parsnip and broccoli flans; roasted spaghetti squash with spinach, orange, parsley and pistachios; butternut squash coulis


apple tart tatin
French vanilla ice cream
or
Belgian chocolate torte
Chantilly cream and chocolate sauce
or
mixed fresh berries
fresh mint and pink guava sorbet



Menu subject to change without notice.