dinner menu
open Wednesday through Sunday from 5:00 pm
through December 23, 2022
first courses
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Alsatian onion tart 10
slowly-cooked onions and Gruyere cheese with nutmeg-scented custard in a puff pastry crust and served with a small salad of cabbage slaw vinaigrette
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black mussels with Bilbao chorizo 15
Basque peppers, spiced tomatoes, black olives and saffron rice
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salmon rillettes 13
smoked and poached salmon with capers, mango, lime and dill
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duck mousse made with Port wine 14
smooth pate served with cornichons and Dijon mustard
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crudité salad 10
marinated beets and carrot shreds with chevre over baby spinach leaves
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salad of mixed field greens 9
with glazed cranberries, roasted walnuts and mandarin oranges; sherry hazelnut vinaigrette
main courses
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pan-seared jumbo sea scallops 42
sauté of asparagus and wild mushrooms citrus sauce with parsley, chives and sweet butter
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shrimp Creole 32
gulf shrimp with Creole vegetables and spices over white rice pilaf
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roasted filet of fresh Atlantic salmon 29
served with French green beans, roasted potatoes and herbed citrus sauce
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swordfish steak 34
swordfish roasted and served with compote of tomatoes, onions, fennel and garlic simmered in white wine and fish stock with capers and fresh parsley
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coq au vin 28
chicken braised slowly in pinot noir with root vegetables served with braised potatoes, button mushrooms and glazed carrots
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roasted brace of quail 32
pair of Urgasa quail roasted and served with French green beans and wild mushrooms Port shallot sauce
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bistro steak 35
8 oz center-cut butt steak garnished with mushroom duxelles (finely chopped Paris mushrooms simmered with cream, salt and white pepper) and served with pureed Yukon Gold potatoes, fresh asparagus and pinot noir sauce made from shallots, red wine and house-made veal stock (cooked to order*)
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beef carbonade flamande 30
Flemish beef stew; beef braised slowly with dark ale, onions and warm spices; served with Brussels sprouts, glazed carrots and steamed potatoes
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roasted rack of lamb 38
served with roasted potatoes, ratatouille Provencal and Cognac bordelaise sauce made from sauteed lamb, shallots and carrots deglazed first with Cognac and then with red wine and finished with house-made veal stock (cooked to order*)
We make all of our sauces, soups, stews, vegetable dishes and pastries in our kitchen. Where indicated, fish and meats are cooked to temperature at the time of service.
A 20% gratuity will be charged to parties of 6 or more.
*The Chicago Department of Health advises that consumption of raw or undercooked foods of animal origin, such as beef, eggs, fish, lamb, pork, poultry or shellfish may result in an increased risk of foodborne illness. Individuals with certain underlying health conditions may be at higher risk and should consult their physician or public health official for further information.
Menu updated on 12/01/2022 – subject to change without notice.