Dinner

dinner

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

smoked duck salad with green apples

and autumn grapes on bed of baby spinach; 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
8.50

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

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
18.00

les poissons et les fruits de mer

matelote of fresh Atlantic salmon

salmon poached in red wine and served with fresh asparagus and wild mushroom sauce over egg noodles
27.00

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 wild Icelandic cod loin

roasted and served with chorizo, Basque peppers, spiced tomatoes, black olives and saffron rice
32.00

pepper-crusted tuna loin

sushi-grade tuna served with ratatouille Provencal and spiced tomato basil sauce
33.00

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

Basque chicken

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

magret de canard

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

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.