New Winter Menu for the New Year
now open Thursday through Sunday from 5:00 pm
*Proof of COVID19 vaccination is required for in restaurant dinning.
wild mushroom tart 12
shiitake, pleurotte and black trumpet mushrooms sauteed separately, blended with a savory custard in a puff pastry shell and served with a small salad of mixed field greens
Alsatian onion tart with Gruyere cheese 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
salmon rillettes 13
smoked and poached salmon with capers, mango, lime and dill
duck mousse made with Port wine 14
smooth pate served with cornichons and Dijon mustard
pan-seared foie gras 18
served with brioche toast, fleur de sel (sea salt from the Ile de Re) and compote of figs, apricots and dates; Port shallot sauce (NOT AVAILABLE FOR CARRY-OUT)
pan-seared jumbo sea scallops 38
braised spinach and Chinese forbidden rice; citrus sauce with parsley, chives and sweet butter
roasted filet of wild striped bass 34
with roasted potatoes and ratatouille Provencal (eggplant, yellow squash, zucchini and sweet peppers sauteed separately and roasted together with tomatoes and onions) and served with tomato caper marmalade
coq au vin 28
chicken simmered in red wine with root vegetables and served with glazed carrots and pearl onions, sauteed mushrooms and pureed Yukon Gold potatoes
breast of pheasant with Port shallot sauce 34
roasted breast of pheasant served with winter vegetables and Port shallot sauce made from shallots deglazed with Port wine and reduced with red wine, white wine and house-made duck stock (NOT AVAILABLE FOR CARRY-OUT)
bistro steak 31
7 oz center-cut butt steak garnished with mushroom duxelles (finely chopped Paris mushrooms simmered with cream, salt and white pepper) and served with roasted winter vegetables and pinot noir sauce made from shallots, red wine and house-made veal stock (cooked to order*)
roasted rack of lamb 32
served with roasted potatoes and mélange of French green beans, peas and glazed carrots, 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*)
medallions of venison short loin 28
venison short loin roasted to rare and served with steamed broccoli florets and butternut squash flan (pureed butternut squash scented with cinnamon, nutmeg, cloves and allspice, blended with eggs and cream and baked until set) black fruit compote and pinot noir sauce (cooked to order*) (NOT AVAILABLE FOR CARRY-OUT)
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 12/29/2021 – subject to change without notice.