spinach tart with goat’s cheese and eggs 18
braised spinach and goat’s cheese in flaky pastry crust with three whole eggs
filet of roasted halibut 30
served with saffron rice and piperade Basque made with tomatoes, peppers and Bilbao chorizo
filet of pan-seared salmon with herbed butter sauce 27
fresh asparagus and roasted baby potatoes
herb-roasted chicken 24
served with ratatouille Provencal, herbed polenta and tomato caper sauce
rack of lamb 32
with fresh asparagus and roasted baby potatoes
peppered steak 32
(8 oz center-cut prime butt steak) buttered French green beans and pureed Yukon Gold potatoes
pan-seared jumbo sea scallops 34
with French green beans and roasted baby potatoes
Menu updated on 10/07/2021 – menu items and price subject to change without notice.
We make all of our sauces, stews, vegetable dishes and pastries in our kitchen. All fish and meats are cooked to temperature at the time of service.
Wine by the bottle is available for carry-out orders.