Alsatian onion tart 10
slowly-cooked onions and Gruyere cheese with nutmeg-scented custard in a puff pastry crust and served with a small salad of cabbage slaw vinaigrette
smoked trout with warm parsley potatoes 13
baby frisee dressed with sherry hazelnut vinaigrette
salmon rillettes 13
smoked and poached salmon with capers, mango, lime and dill
duck mousse made with Port wine 14
smooth pate served with cornichons and Dijon mustard
chilled soup with tomatoes, onions, green peppers, cucumbers, sherry vinegar and extra virgin olive oil
salad of mixed field greens 9
with English cucumber, cherry tomatoes and goat’s cheese; herbed mustard vinaigrette
pan-seared jumbo sea scallops 38
braised spinach and Chinese forbidden rice; citrus sauce with parsley, chives and sweet butter
filet of pan-seared Atlantic salmon 29
roasted with lime and served with French green beans, roasted potatoes and herbed citrus sauce
roasted filet of fresh Alaskan halibut 34
served over saute of asparagus and wild mushrooms; pinot noir sauce
tuna Provencal 34
tuna cooked to temperature and served with compote of tomatoes, onions, fennel and garlic simmered in white wine and fish stock with capers and fresh parsley (*cooked to order)
Mediterranean lemon chicken 28
chicken braised slowly with lemon, olive oil and oregano and served with braised potatoes and steamed zucchini
roasted brace of quail 32
pair of Urgasa quail roasted and served with French green beans and wild mushrooms; Port shallot sauce
bistro steak 34
8 oz center-cut butt steak garnished with mushroom duxelles (finely chopped Paris mushrooms simmered with cream, salt and white pepper) and served with pureed Yukon Gold potatoes, fresh asparagus and pinot noir sauce made from shallots, red wine and house-made veal stock (cooked to order*)
roasted rack of lamb 36
served with roasted potatoes, ratatouille Provencal and Cognac bordelaise sauce made from sauteed lamb, shallots and carrots deglazed first with Cognac and then with red wine and finished with house-made veal stock
lamb barboton 32
lamb stew from the Haut-Savoie; lamb braised slowly with white wine, leeks, onions, carrots and potatoes
We make all of our sauces, soups, stews, vegetable dishes and pastries in our kitchen. Where indicated, fish and meats are cooked to temperature at the time of service.
A 20% gratuity will be charged to parties of 6 or more.
*The Chicago Department of Health advises that consumption of raw or undercooked foods of animal origin, such as beef, eggs, fish, lamb, pork, poultry or shellfish may result in an increased risk of foodborne illness. Individuals with certain underlying health conditions may be at higher risk and should consult their physician or public health official for further information.
Menu updated on 07/28/2022 – subject to change without notice.