Dinner Menu

Our menus change with the seasons. Executive Chef Leigh Hesling sources 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.

FLATBREADS

◊Sweet Potato, Caramelized Onions, Crispy Sage, Mushroom Chips & Feta 11

◊Toulouse Sausage, Kale, Lusty Monk Aïoli & Emmentaler 11

APPETIZERS & SMALL PLATES

CRISPY FRIED CALAMARI 11
with lemon rouille and cocktail sauce

TRUFFLE FRIES  8
with herbs de Provence and saffron rouille

◊CAMBOZOLA “SOUFFLE” 12
with sweet potatoes chips and crispy pork skins

◊SHRIMP & ARTICHOKE DIP 13
with spinach, bacon, aged cheddar and poppy seed crisps

◊TUNA TARTARE 14
with salmon roe, avocado relish, shaved cucumber and crostini

◊CRISPY PORK BELLY 12
with honey-chili glaze, tomato-avocado relish and crostini

◊DUCK TARTINES, 14
pulled duck confit on herb butter crostini with sesame Prima Donna crisps

PRINCE EDWARD ISLAND MUSSELS 12/19
rope grown, steamed in Riesling with fresh herbs, served with hand-cut fries

ARTISANAL CHEESE & CHARCUTERIE BOARD Mkt
with bistro inspired accoutrements

CHEESEBURGER* 11
with lettuce, red onion, mayonnaise and hand-cut fries, available with cheddar, Roquefort or Emmentaler

STARTER SALADS & SOUPS

◊POMEGRANATE, KALE & TOASTED COCONUT SALAD 9
with fennel, crumbled goat chèvre and orange-cilantro vinaigrette

ROASTED BEETS & LITTLE GEM LETTUCE 9
with vanilla bean vinaigrette, Roquefort crumbles and sesame Prima Donna crisp

MIXED GREEN SALAD 6
with fresh vegetables and honey-tarragon vinaigrette

FRENCH ONION SOUP 7
with melted cheese

◊SOUP OF THE DAY Mkt
(Please ask your server)

sides

ROASTED BABY CARROTS 4

CHEDDAR, BACON & CHIVE POTATO CAKES 4

WHITE BEAN & SAUSAGE RAGOÛT 4

FRENCH GREEN BEANS 5

HAND-CUT FRIES 4

FORBIDDEN BLACK RICE 4

BRUSSELS SPROUTS 5

CRÈME FRAICHE MASHED POTATOES 4

DAILY PLATES

MONDAY
Bouillabaisse

TUESDAY
Chef’s Locavore Plate

WEDNESDAY
Our Chef’s Mussels

THURSDAY
Lemon Chicken Paillard

FRIDAY
Fish & Chips Hook-N-Line Caught

SATURDAY
Beef Stroganoff

SUNDAY
Roasted Turkey Dinner

ENTRÉES

WEDNESDAY NIGHT SPECIAL – OUR CHEF’S MUSSELS 15
More for less with hand-cut fries, six wines at $10-$15 a bottle & live music

◊GRILLED SALMON* 26
with bourbon apple cider glaze, crème fraiche mashed potatoes and French green beans

◊CRISPY CHICKEN SCHNITZEL 19
with preserved lemon vinaigrette and a salad of pomegranate, kale, toasted coconut, fennel and crumbled goat chèvre

MOUNTAIN TROUT  24
with herb bread crumbs, lemon-caper beurre blanc, Brussels sprouts and roasted baby carrots

◊CRISPY SWEET POTATO CROQUETTES 19
with turmeric braised winter vegetables, forbidden black rice and sautéed greens

◊GARLIC SHRIMP & CHAMPAGNE RISOTTO 24
creamy arborio rice with garlic sautéed shrimp, fennel, chives, crumbled goat chèvre and Champagne

◊DUCK CONFIT 28
over a sausage, pork belly and white bean cassoulet, with Brussels sprouts, sautéed greens and Grand Marnier jus

FRESH FISH DU JOUR Mkt
(Please ask your server)

◊PAN SEARED SEA SCALLOPS 33
with lobster-coconut tomato bisque, forbidden black rice and sautéed greens
BISTRO MEATLOAF  24
wrapped in bacon and served with caramelized onions, a cheddar, bacon & chive potato cake, French green beans and Diane sauce

◊FILET MIGNON 33
with sherry, mushroom and brie cream, crème fraiche mashed potatoes and sautéed greens

BEEF SHORT RIBS BOURGUIGNONNE 31
in a rich red wine mushroom-bacon sauce over crème fraiche mashed potatoes and roasted baby carrots

STEAK FRITES 24
seared hanger steak, sliced and served with herbed Maitre d’butter and hand-cut fries

◊ Chef Features November 15 – January 9

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.