Dinner

menu estival

les entrées

asparagus vinaigrette

red and yellow grape tomato salad
9.50

zucchini and tomato tart

with thyme and parmesan, custard small salad of dressed arugula
8.50

smoked trout with warm potato sala

on bed of baby frisee dressed with mustard vinaigrette
9.50

Mediterranean heirloom tomato salad

green peppers, red onions, cucumbers, feta cheese and black olives with olive oil and red wine vinegar
9.00

smoked duck salad with black plums

on bed of baby spinach with sherry hazelnut vinaigrette
9.50

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
8.00

les vegetariens

vegan paella

eggplant and squashes with red peppers, artichokes, black beans and spring peas
19.00

spinach croustillant

spinach with goat's cheese and parmesan cheese in crispy brick pastry casing served with compote of French green lentils and basil-scented tomatoes
17.00

les poissons et les fruits de mer

roasted filet of fresh Atlantic salmon

French green lentils and fresh asparagus herbed citrus sauce
25.00

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
32.00

tuna Nicoise

sushi-grade tuna served with green bean salad, baby potato salad and cherry tomato salad
31.00

pan-seared jumbo sea scallops

sea beans and wild mushrooms sauce Bourgogne
34.00

les viandes et les volailles

Basque chicken

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

brace of quail roasted with rosemary

fresh asparagus and roasted potatoes; 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.