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. Make your reservation online through OpenTable!
Happenings: New Seasonal Features | Breakfast! | Gaja Wine Dinner | Thanksgiving Day Menu
◊Roasted Mushrooms, Shallot Confit, Goat Cheese, Sweet Potato Chips, Sage 11
◊Grilled Chicken, Bacon, Feta, Green Goddess, Fig Balsamic 11
◊DUCK RILLETTE 12
shredded duck and shallots, cream, brandy, sage, crostini, orange marmalade
◊CRAB & ROASTED RED PEPPER DIP 14
herb bread crumbs, torn baguette
TRUFFLE FRIES 8
herbs de Provence, saffron rouille
◊BEEF & AGED CHEDDAR MEATBALLS 13
honey-chili glaze, horseradish crème fraiche, kale, local apple & cashew salad
CRISPY BRUSSELS SPROUTS 10
lemon-bacon vinaigrette, fried leeks, honey-chili aïoli
TUNA TARTARE 14
salmon roe, avocado relish, shaved cucumber, crostini
CRISPY FRIED CALAMARI 11
lemon rouille, cocktail sauce
ARTISANAL CHEESE & CHARCUTERIE Mkt
bistro inspired accoutrements
PRINCE EDWARD ISLAND MUSSELS, 12/ 19
Riesling, fresh herbs, hand-cut fries
CHEESEBURGER* 11
lettuce, red onion, mayonnaise, hand-cut fries; cheddar, Roquefort or Emmentaler
◊KALE & LOCAL APPLE SALAD 9
candied cashews, golden raisins, feta, maple vinaigrette
ROASTED BEETS & LITTLE GEM LETTUCE 9
citrus-chive vinaigrette, Roquefort, sesame Prima Donna crisps
MIXED GREEN SALAD 6
fresh vegetables, Green Goddess dressing
FRENCH ONION SOUP 7
melted Emmentaler
◊SOUP OF THE DAY Mkt
(Please ask your server)
Roasted Carrots 4
Cheddar, Bacon & Chive Potato Cakes 4
◊Black Pearl Grain Medley 4
French Green Beans 5
Hand-Cut Fries 4
◊Butternut Puree 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
Beef Stroganoff
SUNDAY
Roasted Turkey Dinner
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 BLACK PEPPER
CRUSTED SALMON* 26
crème fraiche mashed potatoes, French green beans, honey-lime butter sauce
◊PAN SEARED SEA SCALLOPS 33
butternut puree, black pearl grain medley, sautéed greens, mushroom-chive beurre blanc
◊CRISPY CHICKEN SCHNITZEL 19
preserved lemon vinaigrette, a kale, apple, cashew, raisin & feta salad
◊LENTIL & KALE PHYLLO PARCELS 19
coconut-curry sauce, black pearl grain medley, sautéed spinach, roasted carrots
◊DUCK CONFIT 29
butternut puree, sautéed spinach, orange marmalade
◊GARLIC SHRIMP & BUTTERNUT SQUASH RISOTTO 24
arborio rice, bacon lardons, leeks, goat cheese
BACON WRAPPED BISTRO MEATLOAF 24
Diane sauce, caramelized onions, French green beans, cheddar, bacon & chive potato cake
◊TROUT ALMONDINE 25
citrus beurre blanc, toasted almonds, Brussels sprouts, roasted carrots
◊BRAISED BEEF SHORT RIBS BOURGUIGNONNE 31
red wine-mushroom bacon sauce, crème fraiche mashed potatoes, Brussels sprouts
FRESH FISH DU JOUR (Please ask your server) Mkt
◊FILET MIGNON 33
horseradish crème, port wine demi-glace, crème fraiche mashed potatoes,French green beans
STEAK FRITES 24
sliced hanger steak, herbed Maitre d’butter, hand-cut fries
◊Chef Features September 19—November 13, 2018
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.
