ENTRÉES
PAN-SEARED TROUT 28
lemon-caper beurre blanc, local roasted corn, asparagus
◊QUINOA CAKES 22
broccoli, roasted corn, mango-espellette pepper emulsion, asparagus, corn & carrot salad
◊SEARED DUCK BREAST 34
lavender-honey glaze, crème fraiche mashed potatoes, asparagus
◊CRISPY CHICKEN SCHNITZEL 21
local corn, carrot, arugula, heirloom tomato, goat cheese salad, honey-tarragon vinaigrette
◊GRILLED SALMON* 29
avocado mousse, crème fraiche mashed potatoes, French green beans
◊BEEF BOURGUIGNON 33
red wine braised tenderloin tips, carrot, mushrooms, lardons, pearl onions, crème fraiche mashed potatoes
TODAY’S CHEF SELECTION, (please ask your server) Mkt
◊FILET MIGNON* 37
charred shallot beurre blanc, crème fraiche mashed potatoes, French green beans
◊SEARED SCALLOP RISOTTO* 37
local corn, cherry tomatoes, leeks, Prima Donna, basil oil
◊BACON WRAPPED BISTRO MEATLOAF 25
caramelized onions & mushroom gravy, French green beans, cheddar, bacon & chive potato cake
STEAK FRITES* 27
sliced hanger steak, herbed Maître d’butter, hand-cut fries