Lunch Menu

FLATBREADS

◊Roasted Eggplant, Cherry Tomatoes, Arugula, Olive Vinaigrette & Feta 11

◊Beef Short Rib, Corn, Honey-Chili Aïoli & Prima Donna 11

APPETIZERS

CRISPY FRIED CALAMARI 11
with lemon rouille and cocktail sauce

TRUFFLE FRIES  8
with herbs de Provence and saffron rouille

SHRIMP & FIERY TOMATO DIP 13
with crumbled feta and poppy seed crisps

◊AUBERGINE FRITES 12
fried eggplant, sliced tomato, olive vinaigrette, vegetable ragoût and crumbled goat cheese

◊GRILLED SEA SCALLOP 16
with avocado relish and blistered tomato ragout

◊CRISPY BRIE 12
walnut and herb crusted with blistered plum compote and crostini

PRINCE EDWARD ISLAND MUSSELS 12
rope grown, steamed in Riesling with fresh herbs, served with hand-cut fries

SANDWICHES

◊SHORT RIB SANDWICH 14
on challah with honey-chili glaze, jicama salad and hand-cut fries

CHOPPED CHICKEN SALAD PANINI 12
on sourdough with hand-cut fries

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

sides

GENTLE RATATOUILLE 4

HAND-CUT FRIES 4

FIELD PEA, CORN & TOMATO SUCCOTASH 4

CHEDDAR, BACON & CHIVE POTATO CAKES 4

FRENCH GREEN BEANS 5

FORBIDDEN BLACK RICE 4

BRUSSELS SPROUTS 5

CRÈME FRAICHE MASHED POTATOES 4

STARTER SALADS & SOUPS

GRILLED SALMON QUINOA SALAD* 16
with crispy zucchini chips, arugula, honey-tarragon vinaigrette and shaved Prima Donna

◊WARM SHRIMP SALAD 14
garlic-herb marinated shrimp, forbidden black rice, bacon lardons, cherry tomatoes, roasted zucchini, crispy shallots and house vinaigrette

◊GRILLED CHICKEN SALAD 12
with mixed greens, field peas, tomatoes, avocado, corn, goat cheese and lemon-pepper vinaigrette

FENNEL DUSTED SEARED TUNA SALAD* 14
with fresh spinach, arugula, grapefruit segments, cucumber, toasted almonds and preserved lemon vinaigrette

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

FRENCH ONION SOUP 7
topped with melted cheese

LUNCH ENTRÉES

◊COCONUT-CURRY EGGPLANT13
with grilled portabello mushroom, tomatoes, squash, forbidden black rice and jicama salad

◊LEMON SHRIMP RISOTTO 15
creamy lemon scented arborio rice with garlic sautéed shrimp, field peas, tomato, sweet corn, bacon lardons and crumbled feta

◊CRISPY CHICKEN SCHNITZEL 13
with preserved lemon vinaigrette and a field pea, tomato, mixed greens, avocado, corn and goat cheese salad

◊BACON & BRUSSELS SPROUT QUICHE 12
with roasted tomatoes and aged cheddar in a housemade butter crust and mixed greens with house vinaigrette

◊GRILLED SALMON NICOISE* 16
with capers, tomatoes, artichoke hearts, olive vinaigrette, crème fraiche mashed potatoes and French green beans

MOUNTAIN TROUT 15
with herb bread crumbs, lemon caper beurre blanc, marinated three bean salad and Brussels sprouts

FRESH FISH DU JOUR Mkt
(Please ask your server)

BISTRO MEATLOAF  14
wrapped in bacon and served with caramelized onions, a cheddar, bacon & chive potato cake, French green beans and Diane sauce

FRESH FISH DU JOUR Mkt
(Please ask your server)

STEAK FRITES 15
seared hanger steak, sliced and served with herbed Maitre d’butter and hand-cut fries

BEEF STROGANOFF 14
seared beef tips in a rich mushroom sauce over dill-butter tossed egg noodles, with crème fraiche and cornichons

Chef Features  August 23-October 3

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.