Dinner

dinner

les entrées - menu items and prices subject to change without notice

Alsatian onion tart with Gruyere cheese

small salad of dressed field greens
  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

frisee salad with Roquefort cheese

roasted pear and toasted hazelnuts; sherry hazelnut vinaigrette
  9.50

soup du jour

  8.00

salad of mixed field greens

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

les vegetariens

roasted autumn squashes with pistachios

butternut and acorn squashes roasted with olive oil and autumn spices and served with braised wild greens and spiced butternut coulis
  19.00

vegetable chaussons

puff pastry turnovers with ratatouille Provencal and served with fresh asparagus, French green lentils and tomato basil compote
  19.00

les poissons et les fruits de mer

pan-seared filet of Atlantic salmon

roasted baby potatoes and saute of French green beans, fava beans, wild mushrooms and roasted shallots; light chive cream sauce
  28.00

whole Idaho trout

poached with shallots and white wine and strewn with green beans, almonds and capers, in lemon butter
  27.00

poached skate with caper butter sauce

tangle of wild greens and steamed baby potatoes
  27.00

seared ahi tuna (roasted to temperature)

fresh asparagus and French green lentils, tomato basil compote
  33.00

pan-seared jumbo sea scallops

Peruvian violet potato puree and fennel, carrot and leek slaw; sauce Bourgogne
  35.00

les viandes et les volailles

Basque chicken

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

lavender honey roasted brace of quail

pair of quail served with broccoli florets and Chinese forbidden rice scented with sesame oil and almonds; Port shallot sauce
  30.00

filet of beef tenderloin

pureed Yukon Gold potatoes and saute of French green beans, fava beans, wild mushrooms and roasted shallots; 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 pair of lamb chops

ratatouille crumble Nicoise and roasted baby potatoes; Cognac bordelaise sauce
  28.00

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 updated on 11/23/19 - subject to change without notice.