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 roasted pear, toasted hazelnuts and pomegranite;  9.00
sherry hazelnut vinaigrette

smoked duck with roasted figs, walnuts and Gruyere cheese, baby spinach 9.50
blackcurrant walnut vinaigrette

crudite salad 8.50  marinated beets, celeri remoulade and carrots vinaigrette layered with baby spinach  

salad of mixed field greens 8.00
English cucumbers, hearts of palm, cherry tomatoes and 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

wild mushroom tart with warm buttered asparagus 9.50

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 25.00
braised spinach, potato galette and herbed citrus butter

shrimp crepes 18.00
shrimp with tomatoes, wild mushrooms and cream folded into handmade crepes; with fresh asparagus

roasted filet of fresh Atlantic salmon 17.00
fresh asparagus, pasta al nero and light chive-cream sauce

les viandes et les volailles

chicken crepes 15.00
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

Alsatian onion tart with Gruyere cheese; small salad of baby arugula and cherry tomatoes 8.50

white and green asparagus vinaigrette - red and yellow grape tomato salad 9.50

crudite salad 8.50 marinated beets, celeri remoulade, and carrots vinaigrette layered and served with baby spinach 

frisee salad with Roquefort cheese 9.00 roasted pear, toasted hazelnuts and pomegranite sherry vinaigrette

salad of mixed field greens 8.00 English cucumbers, hearts of palm, cherry tomatoes, French goat's cheese croustillant, herbed mustard vinaigrette 

smoked duck with roasted fresh figs 9.50 walnuts and Gruyere cheese on a bed of fresh baby spinach, blackcurrant walnut vinaigrette 

 

les vegetariens

layered vegetable flan   19.00
carrot and parsnip flans with warm buttered broccoli and spiced butternut squash 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

salmon  choucroute 25.00
roasted filet of salmon with sauerkraut, Brussels sprouts and fingerling potatoes, double mustard 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

roasted loup de mer  29.00
Mediterranean sea bass served over compote of tomatoes, fevettes and black truffles, sauce Espagnole

pan-seared jumbo sea scallops  34.00 saute of artichokes and baby argula, Chinese forbidden rice with fresh herbs, pink peppercorn sauce

 

les viandes et les volailles 

Basque chicken  24.00
chicken with chorizo, Basque peppers, spiced tomatoes, black olives and saffron rice 

roasted brace of quail Alsacienne 28.00
pair of quail with sauerkraut, Brussels sprouts, carrots and fingerling potatoes; double mustard sauce

filet of beef tenderloin 34.00
buttered asparagus spears and Yukon Gold potato puree, truffled pinot noir sauce

beef Bourguignon 27.00  Burgundian beef stew with button mushrooms, glazed carrots and pearl onions; served with french green beans and Yukon Gold potato puree

steak au poivre 27.00
pepper-crusted 7 oz center-cut butt steak served with French green beans and Yukon Gold potato puree, herbed citrus butter sauce

roasted rack of lamb 32.00 saute of fevettes, spring peas and French green beans, pureed Yukon Gold potatoes; jus de navarin 

seared loin of venison Grand Venour 33.00 red cabbage flammande, broccoli and roasted baby potatoes; 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

pear almond tart   8.00
French vanilla ice cream

mixed berry crumble  8.50
hazelnut ice cream 

Belgian chocolate torte 9.00 with Chantilly cream (gluten-free)

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

pineapple carpaccio 8.00
with mango, papaya, kiwi and pomegranite, pink guava sorbet

Dessert Wine

2015 Sauternes, ler Grand Cru Classe, Clos Haut-Peyraguey Bordeaux 10.00

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 croustillant; herbed mustard vinaigrette
or

Alsatian onion tart with Gruyere cheese; small salad of baby arugula and cherry tomatoes  

 

salmon choucroute  
roasted filet of salmon with sauerkraut, Brussels sprouts and steamed fingerling potatoes; double mustard sauce  

 

or
Basque chicken 
chicken with chorizo, Basque peppers, spiced tomaties, black olives and saffron rice 
or
steak au poivre with herbed butter sauce
7 oz center-cut butt steak;  French green beans and pureed Yukon Gold potatoes

 

or

winter vegetabe flan 
carrot and parsnip flans served with broccoli florets and spiced butternut squash coulis 

 

pear and almond tart, French vanilla ice cream
or


Belgian chocolate torte  
flourless chocolate torte served with Chantilly cream 
or

pineapple carpaccio, compote of mango, papaya and kiwi, pink guava sorbet
 

Menu subject to change without notice