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
salads
ADDITIONS: 4 OZ STEAK +16 | 6OZ CHICKEN +11 | 4OZ SHRIMP +12 | 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
BRAISED SHORT RIB 44.0
WHIPPED POTATO PUREE, BABY ROOT VEGETABLES, BORDELAISE
SEARED CHICKEN BREAST 34.0
CRISPY POTATOES, ROASTED MUSHROOMS, BABY CARROTS, MORNAY SAUCE, CHICKEN JUS
SALMON BEURRE BLANC 38.0
ATLANTIC SALMON FILET, CRISPY CAULIFLOWER, ASPARAGUS, FRISEE SALAD, BASIL OIL, BEURRE BLANC
CLAM & MUSSEL LINGUINE 38.0
WHITE WINE & GARLIC BUTTER, PARMESAN, FINE HERBS, BAGUETTE
Linguine Marinara 32.0
ASPARAGUS, MUSHROOMS, HERBS
PEPPER CRUSTED FLAT IRON STEAK FRITES 46.0
PEPPER SEARED 8OZ FLAT IRON STEAK, FRENCH FRIES, BORDELAISE, HERB BUTTER
meats & cheeses
CHEESE BOARD 28.0
CHEF’S SELECTION OF THREE ARTISANAL CHEESES AND SEASONAL ACCOMPANIMENTS
CHARCUTERIE BOARD 34.0
CHEF’S SELECTION OF THREE ARTISANAL MEATS AND SEASONAL ACCOMPANIMENTS
CHEESE AND CHARCUTERIE BOARD 38.0
CHEF’S SELECTION OF THREE MEATS, TWO CHEESES AND SEASONAL
ACCOMPANIMENTS
accompaniments
CRISPY FRIES 10.0
CHOPPED PARSLEY, DIJONNAISE
ROASTED MUSHROOMS 12.0
SHALLOTS, GARLIC, PARSLEY
bread basket 5.0
BAGUETTE, CRANBERRY WALNUT ROLLS, HERB GARLIC BUTTER
FRENCH GREEN BEANS 12.0
ONIONS, GARLIC, SHALLOTS, WHITE WINE
RATATOUILLE 12.0
EGGPLANT, RED ONIONS, SQUASH, TOMATOES, BASIL OIL
BUERRE BLANC ASPARAGUS 12.0
WHITE WINE, BUTTER
sweets
Bailey’s Mousse 16.0
Dark & White Choclate, Whipped Cream, Mixed Berries
CRÈME BRÛLÉE 14.0
TOASTED SUGAR CRUST, VANILLA CUSTARD, seasonal garnish
APPLE AND PEAR CAKE 16.0
Streusel, Raspberry Sauce, Pistachio crumbles
gelato 8.0
VANILLA OR CHOCOLATE
macarons 2.0 each
PISTACHIO, CHOCOLATE, STRAWBERRY, SALTED CARAMEL
**CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, EGGS OR UNPASTEURIZED MILK MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS.
