We have menus that change with the seasons. Our culinary team 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!
◊Bacon, Leek, Potato, Smoky Pimenton Crème Fraiche 11
◊English Peas, Feta, Arugula, Mint & Lemon Oil Pistou 11
◊PISTACHIO CRUSTED CHÈVRE 12
apricot-citrus jam, crostini
CRISPY FRIED CALAMARI 11
lemon rouille, cocktail sauce
SHRIMP, ARTICHOKE & BACON DIP 14
spinach, aged cheddar, poppyseed crisps
TRUFFLE FRIES 8
herbs de Provence, saffron rouille
◊BEET CURED SALMON* 13
sweet & spicy cucumber, horseradishtarragon-crème fraiche, crostini
CRISPY BRUSSELS SPROUTS 10
lemon-bacon vinaigrette, fried leeks, honey-chili aïoli
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* 11
lettuce, red onion, mayonnaise, hand-cut fries; cheddar, Roquefort or Emmentaler
◊MARINATED THREE BEAN SALAD 10
mixed greens, frisée, confit tomatoes, crumbled feta, preserved lemon 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)
◊English Peas & Carrots 4
Cheddar, Bacon & Chive Potato Cakes 4
◊Smoked Tomato Barlotto 4
French Green Beans 5
Hand-Cut Fries 4
◊Wilted Greens with Raisins & Shallots 5
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 SALMON* 26
mustard-honey & dill glaze, crème fraiche mashed potatoes, French green beans
◊PAN SEARED SEA SCALLOPS 33
arugula & mint pistou, smoked tomato barlotto, grilled leeks
BACON WRAPPED BISTRO MEATLOAF 24
Diane sauce, caramelized onions, French green beans, cheddar, bacon & chive potato cake
◊SAVOY CABBAGE ROLLS 19
seasonal vegetables, mushrooms, grilled leeks, roasted carrot-ginger puree, sautéed spinach, lemon oil, crispy shallots
◊GRILLED PORK CHOP* 29
olives, capers and dill, English peas and carrots, wilted greens with raisins and shallots
◊WILD MUSHROOM & GARLIC SHRIMP RISOTTO 24
creamy arborio rice, English peas, goat chèvre, pea shoots
◊CRISPY CHICKEN SCHNITZEL 19
preserved lemon vinaigrette and a salad of marinated three beans, mixed greens, frisée, confit tomatoes, crumbled feta
MOUNTAIN TROUT 25
herb breadcrumbs, lemon-caper beurre blanc, English peas & carrots, wilted greens with raisins and shallots
BRAISED BEEF SHORT RIBS BOURGUIGNONNE 31
red wine-mushroom bacon sauce, crème fraiche mashed potatoes, Brussels sprouts
FRESH FISH DU JOUR Mkt
(Please ask your server)
◊FILET MIGNON* 33
horseradish-tarragon crème fraiche, smoked tomato jam, crème fraiche mashed potatoes, French green beans
STEAK FRITES* 24
sliced hanger steak, herbed Maitre d’butter, hand-cut fries
◊Chef’s features February 27 — April 23
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.
