soup du jour 6.00
Alsatian onion tart with Gruyere 7.50
cheese bouquet of marinated red cabbage with fresh herbs
black mussels and duck sausage over vegetable paella 8.50
vegetable paella - eggplants and squashes with saffron rice, artichokes, red peppers and peas
fricassee of escargots and wild mushrooms 8.50
Burgundian helix snails sautéed with wild mushrooms,
Port, cream and fresh herbs and served in puff pastry
citrus crab salad 9.50
with artichokes spiced tomato sauce and black olive segments
frisee salad with Roquefort cheese 8.50
fresh figs, toasted hazelnuts, brioche croutons and sherry hazelnut vinaigrette
Corsican salad 7.50
red cabbage, cucumber, artichokes, feta cheese and black olives with red wine vinegar and olive oil
smoked duck and black plums 8.50
toasted almonds and baby spinach leaves; blackcurrant walnut vinaigrette
salad of mixed field greens 7.00
red peppers, hearts of palm and cucumbers; herbed mustard vinaigrette
tomato and goat's cheese 9.50
wild mushroom 10.50
smoked salmon 12.50
French ham and Gruyere cheese 12.00
duck sausage and onion confit 11.50
all of our omelets are served with cherry tomato compote, chive cream and toasted baguette
for egg white omelets, please add $2.50
sauteed sea scallops 16.00
herbed basmati rice and sauté of zucchini, artichokes and red peppers; green peppercorn sauce
seared jumbo shrimp paella 15.50
eggplants and squashes with saffron rice, artichokes, red peppers and peas
pan-seared lake trout 14.50
French green beans and Chinese forbidden rice; Port shallot sauce
roasted filet of Atlantic salmon 15.00
fresh asparagus, pasta al nero and light chive cream sauce
salade Nicoise 16.50
cherry tomato compote, lemon potato salad, French green beans, capers and hard-boiled egg
chicken and wild mushroom crepes 14.00
finished with Port, cream and fresh herbs
duck mousse (pate) 8.50
with Sauternes onion confit, Dijon mustard, cornichons and brioche toast
warm ham steak 13.00
fresh asparagus, French green lentils and stone ground mustard
roasted duck sausage 13.50
polenta gateau and sauté of zucchini, artichokes and red peppers
pan-seared butt steak 16.50
French green beans, warm lemon potato salad and Port shallot sauce
Split plate charge is $3 for first courses and desserts and $5 for main courses. An 18% gratuity will be charged to parties of 6 or more. In order to prepare for our daily dinner service, we must close our dining rooms at 3:30 pm.
soup du jour 6.00
citrus crab salad with artichokes 9.50
spiced tomato sauce and black olive segments
black mussels and duck sausage 8.50
over vegetable paella - eggplants and squashes with saffron rice, artichokes, red peppers and peas
Alsatian onion tart with Gruyere cheese 7.50
bouquet of marinated red cabbage with fresh herbs
fricassee of escargots and wild mushrooms 8.50
Burgundian helix snails sautéed with wild mushrooms,
Port, cream and fresh herbs and served in puff pastry
pan-seared foie gras on brioche toast 17.00
roasted pears, Belgian endive salad, Port shallot sauce
duck mousse (pate) with Sauternes 8.50
onion confit, Dijon mustard, cornichons, brioche toast
frisee salad with Roquefort cheese 8.50
fresh figs, toasted hazelnuts and brioche croutons;
sherry hazelnut vinaigrette
heirloom tomato salad with Gaperon 7.50
sliced heirloom tomatoes, low-fat French cheese
(Gaperon) with garlic and cracked black pepper;
drizzled with virgin olive oil
smoked duck and black plums 8.50
toasted almonds and baby spinach leaves;
blackcurrant walnut vinaigrette
Corsican salad 7.50
red cabbage, cucumber, artichokes, Corsican feta cheese, and black olives with red wine vinegar and olive oil
salad of mixed field greens 7.00
red peppers, hearts of palm and cucumbers;
herbed mustard vinaigrette
vegetable paella in plum tomatoes 17.00
eggplants and squashes with saffron rice,
artichokes, red peppers, peas and black beans
spinach, mushrooms and cheese in filo 18.00
spinach, wild mushrooms, feta, parmesan, romano
and fresh herbs rolled in filo and served with
warm cherry tomato salad and spiced tomato sauce
herb-crusted jumbo sea scallops 26.00
French green beans and fettucine al nero
wild mushroom sauce
shrimp crepes 24.00
gulf coast shrimp simmered with tomatoes and wild
mushrooms, finished with cream and fresh herbs and
folded into handmade crepes
pan-seared filet of Atlantic salmon 22.00
wild rice custard and warm vegetable salad of
broccoli, cauliflower, carrots and French green beans
herbed citrus butter
roasted Alaskan halibut 24.00
sauté of sea beans and wild mushrooms
green peppercorn sauce
whole boneless Idaho trout amandine 23.00
strewn with French green beans and toasted almonds
herbed citrus butter
tuna loin with black pepper crust 25.00
roasted Provencal vegetables marinated with basil
and balsamic vinegar; spiced tomato coulis
chicken braised with Basque peppers 19.00
fresh asparagus and white rice pilaf
magret de canard (breast of duck) 23.00
roasted to medium rare and served with fig flan,
fresh fig compote and French green beans
Port shallot sauce
pair of quail roasted with lavender honey 24.00
broccoli florets and Chinese forbidden rice scented
with sesame oil and toasted almonds
green peppercorn sauce
pan-seared filet of beef tenderloin 29.00
fresh asparagus and Yukon Gold potato filled
with chive-pureed potatoes; green peppercorn sauce
peppered bistro steak 22.00
7 oz center-cut butt steak served with
French green beans and chive-pureed potatoes
herbed citrus butter
rack of lamb with North African spices 28.00
rice and onion custard and sauté of zucchini, artichokes and red peppers; Cognac bordelaise sauce
lemon tart with fresh blueberries 7.00
Chantilly cream
raspberry lemon tea cake 7.50
French vanilla ice cream
and fresh raspberries
Belgian chocolate torte 8.00
chocolate sauce and Chantilly cream
strawberry crepes 7.50
fresh strawberries rolled into
handmade crepes and served
with Chantilly cream
vanilla crème brulee 8.00
pear and cassis sorbet terrine 7.50
berry minestrone 7.50
mixed fresh berries with pink guava sorbet
2005 Sauternes, Chateau Les Tuileries, Bordeaux 7.00
2005 Muscat de Beaumes de Venise, Chateau Saint Sauveur, Rhone Valley 6.00
2006 Banyuls “Rimage,” Domaine du Mas Blanc, Docteur Parce et Fils, Banyuls 7.00
We are proud to serve Intelligentsia coffees and Mighty Leaf teas. Please ask your server about our specialty coffees.
5:00 pm until 6:30 pm
no splits or substitutions please
soup du jour
or
salad of mixed field greens
red peppers, hearts of palm and cucumbers
herbed mustard vinaigrette
or
Alsatian onion tart with Gruyere cheese
bouquet of marinated red cabbage with fresh herbs
roasted filet of Atlantic salmon
wild rice custard and warm vegetable salad
broccoli, cauliflower, carrots and French green beans
herbed citrus butter
or
chicken braised with Basque peppers
fresh asparagus and white rice pilaf
or
peppered bistro steak
7 oz center-cut butt steak served with
French green beans and chive-pureed potatoes
herbed citrus butter
lemon tart with fresh blueberries
Chantilly cream
or
raspberry lemon tea cake
French vanilla ice cream and fresh raspberries
or
berry minestrone
mixed fresh berries with Chantilly cream