FLATBREADS

◊Roasted Eggplant, Cherry Tomatoes, Arugula, Olive Vinaigrette & Feta 11

◊Beef Short Rib, Corn, Honey-Chili Aïoli & Prima Donna 11

APPETIZERS & SMALL PLATES

CRISPY FRIED CALAMARI 11
with lemon rouille and cocktail sauce

TRUFFLE FRIES  8
with herbs de Provence and saffron rouille

◊CRISPY BRIE 12
walnut and herb crusted with blistered plum compote and crostini

SHRIMP & FIERY TOMATO DIP 13
with crumbled feta and poppy seed crisps

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

◊AUBERGINE FRITES 12
fried eggplant, sliced tomato, olive vinaigrette, vegetable ragoût and crumbled goat cheese

◊GRILLED SEA SCALLOP 16
with avocado relish and blistered tomato ragoût

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

◊FIELD PEA & TOMATO SALAD 9
with mixed greens, avocado, corn, goat cheese and lemon-pepper 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

GENTLE RATATOUILLE 4

CHEDDAR, BACON & CHIVE POTATO CAKES 4

FIELD PEA, CORN & TOMATO SUCCOTASH 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

◊COCONUT-CURRY EGGPLANT 19
with grilled portabello mushroom, tomatoes, squash, forbidden black rice and jicama salad

◊GRILLED SALMON NICOISE* 26
with capers, tomatoes, artichoke hearts, olive vinaigrette, crème fraiche mashed potatoes and French green beans

◊LEMON SHRIMP RISOTTO 24
creamy lemon scented arborio rice with garlic sautéed shrimp, field peas, tomatoes, sweet corn, bacon lardons and crumbled feta

◊CRISPY CHICKEN SCHNITZEL 19
with preserved lemon vinaigrette and a field pea, tomato, mixed greens, avocado, corn and goat cheese salad

◊FILET MIGNON 33
with blistered tomato ragoût, crème fraiche mashed potatoes and French green beans

◊LAMB ROULADE 30
apricot, cranberry and mint stuffed lamb loin with red wine demi-glace, crème fraiche mashed potatoes and gentle ratatouille

◊PAN SEARED SEA SCALLOPS 33
with saffron-sweet corn coulis over 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

FRESH FISH DU JOUR Mkt
(Please ask your server)

MOUNTAIN TROUT  24
with herb bread crumbs, lemon-caper beurre blanc, marinated three bean salad and Brussels sprouts

BRAISED BEEF SHORT RIBS 31
with chili demi-glace, jicama salad, crème fraiche mashed potatoes and ratatouille

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