Dinner Menu

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 | Valentine’s Day | Cake Decorating Class

FLATBREADS

◊Riesling Poached Pear, Cambozola, Arugula, Balsamic Glaze 11

◊Chicken, Confit Tomatoes, Olives, Banana Peppers, Feta, Lemon Aïoli 11

APPETIZERS & SMALL PLATES

◊TWICE BAKED SOUFFLÉ 12
a
ged cheddar, broccoli & bacon, and a pear, frisée, almond, bacon and Cambozola salad

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

◊AMBER ALE BRAISED BRATS 14
Lusty Monk aïoli, braised red cabbage, creamy brie barlotto

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

STARTER SALADS & SOUPS

◊RIESLING POACHED PEAR & BRÛLÉED CAMBOZOLA SALAD 10
frisée, toasted almonds, bacon lardons, vanilla bean 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)

sides

◊Ribbons of Golden Beets 5

Cheddar, Bacon & Chive Potato Cakes 4

◊Creamy Brie Barlotto 4

French Green Beans 5

Hand-Cut Fries 4

◊Roasted Winter Vegetables 5

Brussels Sprouts 5

Crème Fraiche Mashed Potatoes 4

DAILY PLATES

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

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

GRILLED SALMON* 26
mustard-honey & dill glaze, crème fraiche mashed potatoes, French green beans

◊PAN SEARED SEA SCALLOPS 33
tomato-grain mustard beurre blanc, creamy brie barlotto, roasted winter vegetables

◊CRISPY CHICKEN SCHNITZEL 19
preserved lemon vinaigrette and a Riesling poached pear, frisée, almond, bacon lardon and Cambozola salad with vanilla bean vinaigrette

◊GOLDEN BEET RIBBON “PASTA” 19
mushrooms, Brussels sprouts, roasted winter vegetables, Champagne bouillon, lemon-cumin aïoli

◊PORT WINE BRAISED LAMB SHANK* 30
parsley gremolata, creamy brie barlotto, roasted winter vegetables

◊SHRIMP BISQUE RISOTTO 24
arborio rice, pepperoni, confit tomatoes, brie cream, crispy shallots

BACON WRAPPED BISTRO MEATLOAF 24
Diane sauce, caramelized onions, French green beans, cheddar, bacon & chive potato cake

◊MOUNTAIN TROUT 25
herb breadcrumbs, lemon-caper beurre blanc, Brussels sprouts, roasted winter vegetables

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
Diane sauce, crème fraiche mashed potatoes, French green beans

STEAK FRITES* 24
sliced hanger steak, herbed Maitre d’butter, hand-cut fries

Chef’s features January 9 — February 26

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.