Dinner

menu automne

les entrées

Alsatian onion tart with Gruyere cheese

small salad of red and white cabbage slaw
8.50

smoked trout with warm potato salad

on bed of baby frisee dressed with mustard vinaigrette
9.50

crudite salad

marinated beets, celeri remoulade and carrots vinaigrette served over small salad of baby spinach
9.00

duck pate with Port

served with onion confit, cornichons and Dijon mustard
11.00

soup du jour

8.00

salad of mixed field greens

hearts of palm and cherry tomatoes with fresh herbs and French goat’s cheese, herbed mustard vinaigrette
8.50

les vegetariens

vegetable chaussons

puff pastry turnovers filled with eggplant, squashes, and sweet peppers and served with fresh asparagus and French green lentils
19.00

roasted butternut squash with pistachios

sauteed apples, French green beans and pearl onions served over pasta al nero
18.00

les poissons et les fruits de mer

matelote of fresh Atlantic salmon

salmon poached in red wine and served with wild mushroom sauce over egg noodles
26.00

whole Idaho trout Grenobloise

poached with shallots and white wine and strewn with French green beans and toasted almonds, capers, lime and browned butter
26.00

filet of fresh Alaskan halibut

roasted and served with chorizo, Basque peppers, spiced tomatoes, black olives and saffron rice
33.00

pepper-crusted tuna loin

sushi-grade tuna served with ratatouille Provencal and spced tomato basil sauce
32.00

pan-seared jumbo sea scallops

Peruvian purple potato puree and saute of fennel, carrots and leeks; sauce Bourgogne
35.00

les viandes et les volailles

chicken tarragon

chicken braised with tarragon and white wine vinegar and served with French green beans and braised red potatoes
26.00

magret de canard

roasted breast of moulard duck with roasted potatoes and a compote of green beans and wild mushrooms; Port shallot sauce
28.00

daube de boeuf Provencale

beef simmered with carrots, onions, tomatoes, aromatic herbs, red wine and oranges served over egg noodles with black olives
28.00

filet of beef tenderloin

fresh asparagus and Yukon Gold potato puree; pinot noir sauce
34.00

steak au poivre

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

roasted rack of lamb

ratatouille crumble Nicoise and roasted baby potatoes; Cognac bordelaise sauce
32.00

An 18% gratuity will be charged to parties of 6 or more.

Menu updated on 08/13/19 - subject to change without notice.