Dinner Menu

FLATBREADS

◊Asparagus, Boursin, Shallot Confit, Goat Cheese, Sage Aïoli 11

◊Duck Confit, Mascarpone, Caramelized Onion, Prima Donna, Spinach, Orange-Scallion Rouille 11

APPETIZERS & SMALL PLATES

◊BAKED EGGPLANT 12
goat cheese, walnuts, rosemary, balsamic glaze

CRISPY BRUSSELS SPROUTS 10
preserved lemon vinaigrette, fried leeks, bacon, honey-chili aïoli

TRUFFLE FRIES 8
herbs de Provence, saffron rouille

◊BRANDY-TARRAGON BRIE FONDUE 11
sweet potato chips, apples, crostini

CRISPY CALAMARI 11
lemon rouille, cocktail sauce

SHRIMP & ARTICHOKE DIP 13
spinach, Tickler, poppy seed crisps

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* 12
lettuce, red onion, mayonnaise, hand-cut fries; cheddar, Roquefort or Emmentaler

STARTER SALADS & SOUPS

◊ENDIVE PETAL SALAD 9
mixed greens, smoked hazelnuts, Moody Blue, grapes, sherry vinaigrette

ROASTED BEETS & LITTLE GEM 9
citrus-chive vinaigrette, Roquefort, sesame Prima Donna crisps

VEGETABLE SALAD 6
fresh vegetables, Green Goddess

FRENCH ONION SOUP 7
melted Emmentaler

◊SOUP OF THE DAY Mkt
(Please ask your server)

Sides

◊Grain Medley 4

◊Asparagus 4

Cheddar & Bacon Potato Cakes 4

Crispy Brussels Sprouts 6

French Green Beans 5

Hand-Cut Fries 4

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
Steak au Poivre*

SUNDAY
Roasted Turkey Dinner

ENTRÉES

◊DUCK CONFIT 28
orange reduction, French green beans, grain medley

◊EGGPLANT GRATIN 19
roasted tomato, Tickler, spinach, goat cheese, roasted garlic, basil

◊CRISPY CHICKEN SCHNITZEL 20
preserved lemon vinaigrette and a salad of mixed greens, endive petals, grapes, smoked hazelnuts, Moody Blue

◊MUSTARD-HONEY & DILL GLAZED GRILLED SALMON * 27
crème fraiche mashed potatoes, French green beans

◊GARLIC SHRIMP RISOTTO 24
creamy arborio rice, asparagus, wild mushrooms, arugula, Prima Donna, crispy prosciutto

◊PAN SEARED SEA SCALLOPS 33
sage pistou, grain medley, sautéed spinach

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

FRESH FISH DU JOUR (Please ask your server) Mkt

◊TROUT ALMONDINE 25
herb breadcrumbs, lemon-caper beurre blanc, French green beans, cauliflower florets

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

BRAISED BEEF SHORT RIBS BOURGUIGNONNE 31
red wine mushroom-bacon sauce, crème fraiche mashed potatoes, Brussels sprouts

◊FILET MIGNON* 33
shallot beurre blanc, crème fraiche mashed potatoes, French green beans

Chef’s features February 26 — March 31

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.

™ & © 2020. This menu property of Quaintance-Weaver Restaurants, LLC., and unauthorized commercial use is forbidden.