Lunch Menu

Our menus change with the seasons. Our chefs source 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!

FLATBREADS

◊Apples, Mascarpone, Caramelized Onion, Goat Cheese, Arugula, Balsamic Glaze

◊Corned Beef, Mascarpone, Crispy Sauerkraut, Emmentaler, Lusty Monk-Beer Mustard 11

APPETIZERS & SMALL PLATES

◊ESCARGOT BAGUETTE 14
herbed Maître d’butter, white wine, lemon oil

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

◊CAVA & BRIE FONDUE 14
sweet potato chips, apples, crostini

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

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

TRUFFLE FRIES 8
herbs de Provence, saffron rouille

CRISPY CALAMARI 11
lemon rouille, cocktail sauce

STARTER SALADS & SOUPS

GRILLED SALMON QUINOA SALAD* 16
arugula, sweet potato chips, Prima Donna, honey-tarragon vinaigrette

◊WARM SHRIMP SALAD 14
garlic-herb marinated shrimp, forbidden black rice, leeks, bacon lardons, crispy shallots, honey-tarragon vinaigrette

◊SASHIMI TUNA SALAD* 14
arugula, roasted tomatoes, olives, cauliflower crisps, chives, lemon oil

◊GRILLED CHICKEN SALAD 12
baby kale, apples, red currants, walnuts, goat cheese, hazelnut vinaigrette

FRENCH ONION SOUP 7
melted Emmentaler

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

SANDWICHES

◊CORNED BEEF SANDWICH 14
toasted rye, sauerkraut, Russian dressing, Emmentaler, hand-cut fries

CHEESEBURGER* 11
lettuce, red onion, mayonnaise, hand-cut fries; cheddar, Roquefort or Emmentaler

◊GRILLED CHICKEN SANDWICH 12
challah bun, avocado relish, bacon, hand-cut fries

LUNCH ENTRÉES

◊CRISPY CHICKEN SCHNITZEL 13
preserved lemon vinaigrette and a salad of baby kale, fennel, golden raisins, toasted almonds, goat cheese

MOUNTAIN TROUT 15
herb breadcrumbs, lemon-caper beurre blanc, French green beans, cauliflower florets

◊BACON & BRUSSELS SPROUTS QUICHE 12
house-made butter crust, Tickler cheddar, mixed greens, house vinaigrette

◊PARSNIP RIBBONS 13
carrots, braised leeks, Brussels sprouts chiffonade, mushroom chips, white wine & thyme reduction

FRESH FISH DU JOUR (Please ask your server) Mkt

◊LEMON-DILL GRILLED SALMON* 16
crème fraiche mashed potatoes, French green beans

◊GARLIC SHRIMP RISOTTO 15
creamy Tickler arborio rice, mascarpone, Brussels sprouts chiffonade, leeks, English peas

BACON WRAPPED BISTRO MEATLOAF 14
Diane sauce, caramelized onions, French green beans, cheddar, bacon & chive potato cake

STEAK FRITES* 15
sliced hanger steak, herbed Maitre d’butter, hand-cut fries

BEEF STROGANOFF* 14
seared beef tips, mushroom sauce, dill-butter egg noodles, crème fraiche, cornichons

Sides

◊Forbidden Black Rice 4

Cauliflower Florets 4

Crispy Brussels Sprouts 6

Cheddar, Bacon & Chive Potato Cakes 4

French Green Beans 5

Hand-Cut Fries 4

Brussels Sprouts 5

Crème Fraiche Mashed Potatoes 4

Chef’s features January 8 – February 25

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.