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! | Thanksgiving Menu

FLATBREADS

◊Butternut Squash, Mascarpone, Shallot Confit, Spinach, Goat Cheese, Spiced Apple Glaze 

◊House Smoked Sausage, Boursin, Prima Donna, Caramelized Onion, Arugula, Black Pepper Aïoli 11

APPETIZERS & SMALL PLATES

◊LUMP CRAB MEAT DIP 14
vadouvan spice, zucchini, herb bread crumbs, poppyseed crisps

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

◊CRAB CROQUETTES 14
arugula, avocado-herb mousse

◊BAKED BRIE 13
bacon jam, spiced apple glaze, crostini

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, smoked tomato barlotto, arugula, house smoked sausage, crispy shallots, honey-tarragon vinaigrette

◊SESAME CRUSTED SEARED TUNA SALAD* 14
mixed greens, cucumber, shaved fennel, radish, spiced toasted almonds, preserved lemon vinaigrette

◊GRILLED CHICKEN SALAD 12
baby kale, golden raisins, shaved fennel, toasted almonds, goat cheese, orange-fennel vinaigrette

FRENCH ONION SOUP 7
melted Emmentaler

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

SANDWICHES

◊SHORT RIB SANDWICH 14
challah bun, black pepper aïoli, apple-fennel slaw, arugula, hand-cut fries

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

◊GRILLED CHICKEN SANDWICH 12
challah bun, brie cream, bacon jam, arugula, candied pancetta, 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

◊GARLIC SHRIMP RISOTTO 15
creamy arborio rice, arugula, shaved fennel, roasted tomato, dried porcini mushrooms, brie cream

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

◊STUFFED PORTABELLO MUSHROOM 13
butternut squash, toasted pumpkin seeds, shallots, garlic, onion, Prima Donna, sage pistou, French green beans, cauliflower florets

FRESH FISH DU JOUR (Please ask your server) Mkt

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

◊ROASTED TOMATO & FENNEL QUICHE 12
house-made butter crust, Tickler cheddar, mixed greens, house vinaigrette

◊BLACK PEPPER GRILLED SALMON* 16
avocado-herb mousse, crème fraiche mashed potatoes, French green beans

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

◊Smoked Tomato Barlotto 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 November 13—January 7

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.