Appetizers
FRENCH ONION SOUP 15.0
CARAMELIZED ONIONS, CRISPY FRENCH BREAD, MELTED GRUYÈRE & PARMESAN CHEESE
CREAMY VEGETABLE SOUP 14.0
TOASTED FRENCH BREAD, BASIL OIL, HERBS, CRACKED BLACK PEPPER
PEI MUSSELS 26.0
WHITE WINE, SHALLOT, GARLIC, LEMON, BUTTER, BAGUETTE
SMOKED SALMON DIP 26.0
CREAM CHEESE, CHIVES, SHALLOT, LEMON, EVERYTHING SEASONING, BAGUETTE
LOADED FRIES 20.0
CRISPY FRENCH FRIES, MORNAY CHEESE SAUCE, BRAISED SHORT RIB, CARAMELIZED ONION, CHIVE, DIJONNAISE, KETCHUP
TOMATO AND BASIL CLAMS 26.0
WHITE WINE TOMATO BROTH, BASIL, TOASTED BAGUETTE
BALSAMIC GLAZED BRUSSELS 12.0
APRICOTS, LAURA CHENEL GOAT CHEESE
SHRIMP COCKTAIL 21.0
BLACK TIGER SHRIMP, LEMON, COCKTAIL SAUCE
FRUIT & BERRY BOWL 12.0
salads
ADDITIONS: 4OZ STEAK +16 | 6OZ CHICKEN +11 | 4OZ SHRIMP +11 | 4OZ Salmon +15 | 2oz Anchovy +6
CAESAR SALAD 17.0
ROMAINE, SHAVED SHALLOTS, AGED PARMESAN, CAESAR DRESSING, PARMESAN CROUTONS
BEET SALAD 16.0
LOCAL SPRING GREENS MIX, ROASTED BEETS, CANDIED WALNUTS, GOAT CHEESE, BASIL OIL, BUTTERMILK DRESSING
LITTLE GEM SALAD 16.0
LOCAL GEM LETTUCE, RADISH, CUCUMBER, CHERRY TOMATO, SHAVED CARROT, CHAMPAGNE VINAIGRETTE
Entrées
FRENCH TOAST 17.0
BRIOCHE, MAPLE SYRUP, WHIPPED BUTTER, BERRY COMPOTE
BREAKFAST SCRAMBLE 17.0
SCRAMBLED EGGS, BACON, CRISPY POTATOES, KETCHUP, DIJONNAISE
KENDALL’S BREAKFAST SANDWICH 17.0
SCRAMBLED EGGS, BACON, GRUYÈRE CHEESE, DIJONNAISE, TOASTED BRIOCHE BUN, CRISPY BREAKFAST POTATOES
CHICKEN BLT 22.0
PAN SEARED CHICKEN BREAST, BACON, LETTUCE, TOMATO, DIJONNAISE, BRIOCHE BUN
PEPPER CRUSTED 6 OZ FLAT IRON STEAK & EGGS 34.0
SCRAMBLED EGGS, CRISPY POTATOES, BORDELAISE, HERB BUTTER
Accompaniments
CRISPY FRIES 10.0
CHOPPED PARSLEY, DIJONNAISE
CRISPY POTATOES 8.0
GOLDEN BROWN FINGERLING POTATOES, HERBS, DIJONNAISE, KETCHUP
SOURDOUGH TOAST 4.0
HERB GARLIC BUTTER
RATATOUILLE 12.0
EGGPLANT, RED ONIONS, SQUASH, TOMATOES, BASIL OIL
cheese & charcuterie
CHEESE PLATE 28.0
CHEF’S SELECTION OF THREE ARTISANAL CHEESES AND SEASONAL ACCOMPANIMENTS
CHARCUTERIE PLATE 34.0
CHEF’S SELECTION OF THREE ARTISANAL MEATS AND SEASONAL ACCOMPANIMENTS
CHEESE AND CHARCUTERIE PLATE 38.0
CHEF’S SELECTION OF THREE MEATS, TWO CHEESES AND SEASONAL ACCOMPANIMENTS
