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!
Happenings: New Seasonal Features | Breakfast! | Holiday Menu
◊Butternut Squash, Mascarpone, Shallot Confit, Spinach, Goat Cheese, Spiced Apple Glaze
◊House Smoked Sausage, Boursin, Prima Donna, Caramelized Onion, Arugula, Black Pepper Aïoli 11
◊LUMP CRAB MEAT DIP 14
vadouvan spice, zucchini, herb bread crumbs, poppyseed crisps
CRISPY BRUSSELS SPROUTS 10
preserved lemon vinaigrette, fried leeks, bacon, honey-chili aïoli
TRUFFLE FRIES 8
herbs de Provence, saffron rouille
◊BAKED BRIE 13
bacon jam, spiced apple glaze, crostini
CRISPY CALAMARI 11
lemon rouille, cocktail sauce
◊CRAB CROQUETTES 14
arugula, avocado-herb mousse
TUNA TARTARE* 14
salmon roe, avocado relish, shaved cucumber, crostini
ARTISANAL CHEESE & CHARCUTERIE Mkt
bistro inspired accoutrements
PRINCE EDWARD ISLAND MUSSELS 12/ 19
Riesling, fresh herbs, hand-cut fries
CHEESEBURGER* 12
lettuce, red onion, mayonnaise, hand-cut fries; cheddar, Roquefort or Emmentaler
◊BABY KALE & FENNEL SALAD 9
golden raisins, toasted almonds, goat cheese, orange-fennel vinaigrette
ROASTED BEETS & LITTLE GEM 9
citrus-chive vinaigrette, Roquefort, sesame Prima Donna crisps
VEGETABLE SALAD 6
fresh vegetables, Green Goddess
FRENCH ONION SOUP 7
melted Emmentaler
◊SOUP OF THE DAY Mkt
(Please ask your server)
◊Smoked Tomato Barlotto 4
◊Cauliflower Florets 4
Cheddar & Bacon Potato Cakes 4
Crispy Brussels Sprouts 6
French Green Beans 5
Hand-Cut Fries 4
Brussels Sprouts 5
Crème Fraiche Mashed Potatoes 4
MONDAY
Bouillabaisse
TUESDAY
Chef’s Special
WEDNESDAY
Our Chef’s Mussels
THURSDAY
Lemon Chicken Paillard
FRIDAY
Fish & Chips Hook-N-Line Caught
SATURDAY
Steak au Poivre*
SUNDAY
Roasted Turkey Dinner
WEDNESDAY NIGHT SPECIAL – OUR CHEF’S MUSSELS 16
More for less with hand-cut fries, six wines at $10-$15 a bottle & live music
◊GARLIC SHRIMP RISOTTO 24
creamy arborio rice, arugula, shaved fennel, roasted tomato, dried porcini mushrooms, brie cream
◊PAN SEARED SEA SCALLOPS 33
rosemary-thyme cream sauce, smoked tomato barlotto, sautéed spinach
◊STUFFED PORTABELLO MUSHROOM 19
butternut squash, toasted pumpkin seeds, shallots, garlic, onion, Prima Donna, sage pistou, sautéed spinach, cauliflower florets
◊CRISPY CHICKEN SCHNITZEL 20
preserved lemon vinaigrette and a salad of baby kale, fennel, golden raisins, toasted almonds, goat cheese
◊BLACK PEPPER GRILLED SALMON* 27
avocado-herb mousse, crème fraiche mashed potatoes, French green beans
STEAK FRITES* 24
sliced hanger steak, herbed Maitre d’butter, hand-cut fries
FRESH FISH DU JOUR (Please ask your server) Mkt
BACON WRAPPED BISTRO MEATLOAF 24
Diane sauce, caramelized onions, French green beans, cheddar, bacon & chive potato cake
◊GRILLED LAMB LOIN 33
mint demi-glace, smoked tomato barlotto, sautéed spinach
◊MOUNTAIN TROUT 25
herb breadcrumbs, lemon-caper beurre blanc, French green beans, cauliflower florets
◊BRAISED BEEF SHORT RIBS BOURGUIGNONNE 31
red wine mushroom-bacon sauce, crème fraiche mashed potatoes, Brussels sprouts
◊FILET MIGNON* 33
rosemary demi-glace, crème fraiche-chive mashed potatoes, French green beans
◊Chef’s features November 13 — January 7
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.
