Appetizer

Soupe a L’Oignon with Gruyère Crouton & Aged
Sherry Wine 7

Mussels en Cassoulette with Sancerre, Shallots, Crème Fraiche & Thyme 9

Warm Beet Salade with Mâche, Aged Boucheron, Toasted Walnuts & Champagne Vinaigrette 8

Chicken Liver Mousse Terrine with Cornichons, Whole Grain Mustard & Warm Levain 10

Belgian Endive Salade with Tart Apple, Roquefort, Walnuts & Parsley 9

Frisée et Lardons Salade with Chèvre & Croutons Grand-mère & Champagne Shallot Vinaigrette 8

Salade du Marché with Toasted Hazelnuts & Fines Herbs Vinaigrette 7

Fourme d’Ambert and Brioche Custard with Chicories, Red Pear & Sherry Vinaigrette 9

Entrée

Fettuccine with Wild Mushrooms, Asparagus, Crème Fraiche, Black Truffle Butter And Parmigiano Reggiano 19

Salmon with Haricots Verts, Roasted Baby Creamer Potatoes, Mustard Fines Herb Vinaigrette* 24

Lemon Sole Meunière with Slivered Snap Peas, Tomato Concassé, Buerre Blanc & Pommes Purée* 25

Steak Frites with Natural Jus, Périgord Black Truffle Vinaigrette & Watercress Shallot Salade* 27

Filet au Poivre with Cognac Cream, Grilled Scallions, Green Peppercorns & Pommes Au Gratin* 29

Roast Chicken Breast with Creamed Leeks and Wild Mushrooms, Butter Roasted Potatoes, Bay Leaf and Brown Butter Jus 23

Seared Sea Scallops with Roasted Asparagus, Salsify Puree & Carrot Sauternes Sauce* 28

Beef Bourguignon with Glazed Carrots, Pearl Onions, Lardons & Pommes Purée, 21

Plat du jour

Monday
Roasted Chicken Breast, Black Truffle Pommes Puree, Haricots Verts, Natural Jus 22

Tuesday
Skate Grenobloise, with Roasted Asparagus and Lemon Dijon Brown Butter   25

Wednesday
Lamb Top Sirloin with White Bean Puree, Artichokes, Fennel, Tomato Confit & Rosemary Jus* 28

Thursday
Roasted Monkfish Saddle with Baby Creamer Potatoes, Arugula & Tapenade Vinaigrette* 27

Friday
Roasted Cod with Mussel Bourride, Fennel, Leeks, Tomato Confit, Garlic Crouton & Aioli* 27

Saturday
Striped Bass with Roasted Wild Mushrooms & Bay Leaf Brown Butter Jus* 27

Sunday
Coq au Vin with Pearl Onions, Mushrooms, Potatoes & Bacon Lardons 19

Sides

Pommes Frites 6
Pommes Au Gratin 6
Pommes Purée 6
Haricots Verts 7
Sautéed Garlic Spinach 7

Dessert

Bittersweet Chocolate Mousse with Crème Chantilly 7

Vanilla Bean crème brulée 7

Warm Caramelized Banana Bread Pudding with Caramel and Toasted Hazelnuts 9

Apple Tarte Tatin with Calvados Caramel and Crème Fraiche 9

Sorbet de la Maison 8

Profiteroles with Vanilla Bean Ice Cream and Hot Chocolate Sauce 9

Lemon Cream Tartlet 9

Valrhona Fallen Chocolate Soufflé with Cognac Crème Anglaise and Tahitian Vanilla Bean Ice Cream 9

Executive Chef
Seth Woods

Chef de Cuisine
Barry Edelman

DESSERT

Vanilla Bean Crème Brulée $7
with sauternes poached pears

Caramel Bread Pudding $8
with caramelized bananas and toasted hazelnuts

Sorbet de la Maison $7
Profiteroles with vanilla bean ice cream, hot chocolate sauce

Tarte de la Saison $8

Warm Chocolate Pudding Cake $8
with Vanilla Bean Ice Cream



Please inquire about private wine dinners, functions, and catering.