lunch   dinner   dessert   prix fixe

Our menus are designed to bring you classical French food prepared to reflect the changing seasons. We use the freshest and the best ingredients available to the Chicago markets. Our dishes are composed with the skill, attention to detail and careful blending of flavors that are the hallmarks of French cuisine. We prepare all of our sauces in our kitchen, tending long-simmering stocks made from bones and vegetables in the classic tradition of French-trained chefs around the world.

Join us for lunch or dinner, or reserve one of our dining rooms for your next special event. Our west dining room seats 24 comfortably and is available at no charge for a minimum guarantee of 18 guests. Our main dining room seats up to 64 and can be reserved for private use with a minimum guarantee of 40.

The restaurant is available for private use at lunch on Saturday and Sunday, as well as any time on Monday. In order to open for an event during these times, we require a minimum guarantee of 30 guests or $1,000.

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Lunch

les entrees

soup du jour 6.50

Alsatian onion tart with Gruyere cheese 7.50
small salad of marinated red cabbage

frisee salad with Roquefort cheese 8.50
roasted pear, toasted hazelnuts and brioche croutons; sherry hazelnut vinaigrette

smoked duck with black plums, green grapes and walnuts 8.50
baby spinach dressed with champagne vinaigrette

crudite salad 7.50
marinated beets and herbed carrot threads with bouquet of mixed field greens

asparagus vinaigrette 8.00
fresh asparagus with French green lentils and cherry tomato compote; herbed mustard vinaigrette

salad of mixed field greens 7.00
glazed cranberries, toasted walnuts, English cucumbers and blackcurrant walnut vinaigrette

les omelets trois oeufs

tomato and goat’s cheese 9.50
three-egg omelet filled with French goat’s cheese and warm tomato basil compote

wild mushroom 10.50
three-egg omelet filled with sautéed wild mushrooms and fresh herbs

smoked salmon 12.50
three-egg omelet filled with Norwegian smoked salmon

spinach, gruyere cheese and andouille sausage 10.00

• all of our omelets are served with cherry tomato compote, chive cream and toasted baguette •
• for egg white omelets, please add $2.50 •

les poissons et les fruits de mer

sauteed sea scallops 16.00
braised spinach and white rice pilaf; herbed citrus butter

shrimp pappardelle  15.50
shrimp simmered with tomatoes, mushrooms, cream and fresh herbs; served over wide pasta

pan-seared ruby red trout 14.50
French green beans and Chinese forbidden rice; Port shallot sauce

hazelnut-crusted filet of Atlantic salmon 15.00
French green beans, 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

les viandes et les volailles

chicken and wild mushroom crepes 14.00
finished with Port, cream and fresh herbs; French green beans

duck mousse with Sauternes 8.50
smooth pate served with onion confit, cornichons and brioche toast

French sausages with warm potato salad 14.00
boudin blanc and andouille sausages with Dijon mustard

chopped beefsteak on toasted brioche with Roquefort or Gruyere or Montrachet (goat’s cheese) 14.00
French green beans and potato wedges; green peppercorn sauce

pan-seared butt steak 16.50
French green beans, chive-pureed potatoes 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.

Menu subject to change without notice.

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Dinner

les entrees

soup du jour 6.50

Alsatian onion tart Gruyere cheese 7.50
small salad of marinated red cabbage

escargots persillade  8.50
Burgundian grand helix snails sautéed with butter, garlic and fresh herbs and served over braised spinach

crab croquettes 13.50
crab cakes with sauce tartar and arugula salad

duck mousse with Sauternes 8.50
smooth pate served with onion confit, cornichons, French mustard and brioche toast

black mussels with white wine 9.50
black mussels in white wine cream sauce with tomatoes and fresh herbs

pan-seared foie gras on brioche toast 17.00
roasted pear, Belgian endive salad, Port shallot sauce


 

les salades

smoked duck with black plums, green grapes and walnuts 8.50
baby spinach dressed with champagne vinaigrette

salad of mixed field greens 7.00
glazed cranberries, toasted walnuts and English cucumber; blackcurrant walnut vinaigrette

frisee salad with Roquefort cheese 8.50
roasted pear, toasted hazelnuts and brioche croutons; sherry hazelnut vinaigrette

asparagus vinaigrette 8.00
fresh asparagus with French green lentils and cherry tomato compote; herbed mustard vinaigrette

crudite salad 7.50
marinated beets and herbed carrot threads with bouquet of mixed field greens

les vegetariens

roasted spaghetti squash with spinach 17.00
orange, parsley and pistachios in acorn squash ring; butternut squash coulis

wild mushroom crepes 19.00
sautéed wild mushrooms finished with Port, cream and fresh herbs and folded into handmade crepes

les poissons et les fruits de mer

matelote of salmon 23.00
salmon poached in red wine with onions, leeks and celery and served with herbed papardelle; wild mushroom cream sauce

pan-seared wild striped bass  25.00
braised spinach with Andouille sausage in artichoke heart; sauce Espagnole

sesame-crusted filet of fresh cod  25.00
broccoli florets and chive-pureed potatoes; green peppercorn sauce

tuna loin with black pepper crust 26.00
fresh asparagus and French green lentils tomato basil compote

whole trout Grenobloise 24.00
poached with shallots and white wine and strewn with French green beans and toasted almonds, capers, lime and browned butter

pan-seared jumbo sea scallops 27.00
zucchini and pasta custard, ratatouille provencal, port shallot sauce

les viandes et les volailles

chicken braised with tarragon, tomatoes and white wine vinegar 19.00
French green beans and braised red potatoes

magret de canard 24.00
sliced breast of duck with French green beans and Chinese forbidden rice scented with sesame oil and almonds; Port shallot sauce

breast of pheasant roasted with forest honey 27.00
roasted pear filled with gingered carrot puree and compote of white and wild rice with broccoli and dried cranberries; green peppercorn sauce

beef daube Savoyard 24.00
beef stewed with red wine and root vegetables, pureed potatoes with Gruyere cheese and compote of broccoli florets and braised Savoy cabbage

roasted filet of beef tenderloin 29.00
potato cups filled with sauteed wild mushrooms; pink peppercorn sauce


lamb Pauillac 28.00
herb-crusted rack of lamb with zucchini and pasta custard and ratatouille; Cognac Bordelaise 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.

Menu subject to change without notice.

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Dessert

apple tart tatin 7.50
French vanilla ice cream

pumpkin mousse torte 8.00
dark chocolate sauce

Belgian chocolate torte 9.00
Chantilly cream and chocolate sauce

warm black fruit crumble 8.00
French vanilla ice cream

lemon raspberry gateau 7.50
filled with Chantilly cream and fresh raspberries

profiteroles 9.00
French vanilla ice cream in pastry puffs with hot chocolate sauce

pear salad with red plums and black grapes 7.50
pear sorbet


Dessert Wine

2005 Sauternes, Chateau d'Arche, Bordeaux 8.00

2008 Muscat de Beaumes de Venise, Domaine de La Pigeade, Rhone Valley 6.00

2007 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.

Menu subject to change without notice.

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Prixe Fixe $32

5:00 pm until 6:30 pm
no splits or substitutions please



soup du jour
or
salad of mixed field greens
glazed cranberries, toasted walnuts and English cucumbers; blackcurrant walnut vinaigrette
or
Alsation onion tart with Gruyere cheese
small salad of marinated red cabbage
 

matelote of salmon
salmon poached in red wine with onions, leeks and celery; herbed papardelle and wild mushroom cream sauce

or

chicken braised with tarragon, tomatoes and white wine vinegar
French green beans and braised red potatoes
or
beef daube Savoyard
beef stewed with red wine and root vegetables, pureed potatoes with Gruyere cheese and compote of broccoli florets and braised Savoy cabbage
or
roasted spaghetti squash with spinach, orange, parsley and pistachios
in acorn squash ring with butternut squash coulis

apple tart tatin
French vanilla ice cream
or
Belgian chocolate torte
Chantilly cream and chocolate sauce
or
pear salad with red plums and black grapes
pear sorbet

Menu subject to change without notice.