Dinner Menu

Our menus change with the seasons. Our chefs source seasonal ingredients from local farm friends and farmers markets to create classical and modern versions of French bistro and European dishes. Please let us know about your allergies so we can create something special for you any time. Make your reservation online through OpenTable!

To place a pickup order call us at 336-379-0699!

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FLATBREADS

◊SAUSAGE 12
bacon jam, roasted corn, caramelized onions, Gouda

◊MANGO 12
Mascarpone, shallot confit, feta, walnuts

APPETIZERS & SMALL PLATES

◊LOCAL HEIRLOOM TOMATOES 14
Tickler Cheddar, basil oil

FRIED OYSTERS 15
remoulade

◊CRISPY BRIE 13
salted honey, walnuts, crostini

TRUFFLE FRIES 8
herbs de Provence, saffron rouille

CALAMARI 13
lemon rouille, cocktail sauce

◊TUNA TARTARE* 16
mango relish, toasted sesame seeds, chili glaze, crostini, sweet potato chips

CRISPY BRUSSELS SPROUTS 12
preserved lemon vinaigrette, fried leeks, bacon, honey-chili aïoli

ARTISANAL CHEESE
& CHARCUTERIE
Mkt
bistro inspired accoutrements

PRINCE EDWARD ISLAND
MUSSELS
13/21
Riesling, fresh herbs, hand-cut fries

CHEESEBURGER* 13
lettuce, red onion, mayonnaise, hand-cut fries; cheddar, Roquefort, Emmentaler

STARTER SALADS & SOUPS

◊LOCAL CORN & CARROT SALAD 10
arugula, heirloom tomato, goat cheese, honey-tarragon vinaigrette

ROASTED BEETS & MIXED GREENS 10
Roquefort, walnuts, truffle beet walnut vinaigrette

VEGETABLE SALAD 6
fresh vegetables, Green Goddess dressing

FRENCH ONION SOUP 7
melted Emmentaler

SOUP OF THE DAY Mkt
(Please ask your server)

ENTRÉES

PAN-SEARED TROUT 28
lemon-caper beurre blanc, local roasted corn, asparagus

◊QUINOA CAKES 22
broccoli, roasted corn, mango-espellette pepper emulsion, asparagus, corn & carrot salad

◊SEARED DUCK BREAST 34
lavender-honey glaze, crème fraiche mashed potatoes, asparagus

◊CRISPY CHICKEN SCHNITZEL 21
local corn, carrot, arugula, heirloom tomato, goat cheese salad, honey-tarragon vinaigrette

◊GRILLED SALMON* 29
avocado mousse, crème fraiche mashed potatoes, French green beans

◊BEEF BOURGUIGNON 33
red wine braised tenderloin tips, carrot, mushrooms, lardons, pearl onions, crème fraiche mashed potatoes

TODAY’S CHEF SELECTION, (please ask your server) Mkt

◊FILET MIGNON* 37
charred shallot beurre blanc, crème fraiche mashed potatoes, French green beans

◊SEARED SCALLOP RISOTTO* 37
local corn, cherry tomatoes, leeks, Prima Donna, basil oil

◊BACON WRAPPED BISTRO MEATLOAF 25
caramelized onions & mushroom gravy, French green beans, cheddar, bacon & chive potato cake

STEAK FRITES* 27
sliced hanger steak, herbed Maître d’butter, hand-cut fries

Sides

Crispy Brussels Sprouts 6
bacon, leeks
Local Roasted Corn 5
Cheddar, Bacon & Chive Potato Cakes 4
French Green Beans 5
Hand-Cut Fries 4
Brussels Sprouts 5
Crème Fraîche Mashed Potatoes 4
Asparagus 5

Daily Plates

MONDAY
Bouillabaisse

TUESDAY
Steak au Poivre*

WEDNESDAY
Chef’s Special

THURSDAY
Lemon Chicken Paillard

FRIDAY
Fish & Chips
Hook-N-Line Caught

SATURDAY
Tri-Tip Steak*

SUNDAY
Roasted Turkey Dinner

Please let us know about your allergies. Some recipes may contain nuts or other allergens.
*Items are cooked to order or may contain raw ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness, especially if you have certain medical conditions.

™ & © 2022. This menu property of Quaintance-Weaver Restaurants, LLC., and unauthorized commercial use is forbidden.