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!
GVG & PWB both Rated Top 100 in USA for Date Nights & Outdoor Dining! Read more.
◊ ASPARAGUS & LEEK
Boursin, smoked gouda, lemon zest 12
◊ MERGUEZ SAUSAGE
whipped apricot feta, pickled red onion, mint 12
◊ LEMON GARLIC
GOAT CHEESE DIP 14
tart cherry compote, crostini
◊ CRAB & SHRIMP CAKES 17
lemon caper aïoli
◊ SMOKED SALMON MACARONS 14
Boursin cream cheese mousse, dill
CRISPY BRUSSELS SPROUTS 12
preserved lemon vinaigrette, fried leeks, bacon, honey-chili aïoli
CALAMARI 13
lemon rouille, cocktail sauce
◊ TUNA TARTARE* 16
strawberry-cucumber relish, citrus glaze, sweet potato chips
TRUFFLE FRIES 8
herbs de Provence, saffron rouille
ARTISANAL CHEESE
& CHARCUTERIE Mkt
bistro inspired accoutrements
PRINCE EDWARD ISLAND
MUSSELS 14/23
Riesling, fresh herbs, hand-cut fries
CHEESEBURGER* 14
lettuce, red onion, mayonnaise, hand-cut fries; cheddar, Roquefort, Emmentaler
◊ STRAWBERRY SALAD 11
mixed greens, French green beans, avocado, Camembert, toasted walnuts, strawberry vinaigrette
ROASTED BEETS & MIXED GREENS 10
Roquefort, walnuts, truffled beet & walnut vinaigrette
VEGETABLE SALAD 7
fresh vegetables, Green Goddess dressing
FRENCH ONION SOUP 7
melted Emmentaler, crostini
SOUP OF THE DAY Mkt
(Please ask your server)
◊ CHICKEN SCHNITZEL 26
mixed greens, strawberries, French green beans, avocado, Camembert, toasted walnuts, strawberry vinaigrette
◊ SEARED DUCK BREAST* 32
smoked cherry gastrique, wild rice, spinach
◊ ROASTED LAMB LEG PROVENCAL* 33
mint pistou, crème fraiche mashed potatoes, asparagus
◊ GRILLED FILET MIGNON* 37
spring onion emulsion, crème fraiche mashed potatoes, French green beans
◊ TROUT GRENOBLOISE 28
lemon caper butter sauce, toasted breadcrumbs, wild rice, asparagus
◊ GRILLED SALMON* 29
strawberry tarragon beurre rouge, crème fraiche mashed potatoes, French green beans
◊ SPRING VEGETABLE NAPOLEON 23
puff pastry, asparagus, cremini mushrooms, red peppers, roasted tomato cream, balsamic glaze, wild rice
BEEF BOURGUIGNON* 32
slow braised filet mignon tips, carrots, lardons, pearl onions, red wine mushroom ragout, crème fraiche mashed potatoes
◊ SHRIMP & SCALLOP RISOTTO* 37
lemon butter, spring peas, asparagus, basil, Prima Donna
STEAK FRITES* 29
sliced hanger steak, herbed Maître d’butter, hand-cut fries
COFFEE DUSTED RED WINE BRAISED SHORT RIBS* 34
cheddar, bacon & chive potato cake, spinach
TODAY’S CHEF SELECTION, (please ask your server) Mkt
Crispy Brussels Sprouts bacon, leeks 6
Asparagus 4
Cheddar, Bacon & Chive Potato Cakes 5
French Green Beans 5
Hand-Cut Fries 4
Brussels Sprouts 5
Crème Fraîche Mashed Potatoes 4
Wild Rice 4
MONDAY
Bouillabaisse
TUESDAY
Chicken Cordon Bleu
WEDNESDAY
Fish & Chips
Hook-N-Line Caught
THURSDAY
Chicken Paillard
FRIDAY
Beef Stroganoff
SATURDAY
Steak au Poivre*
SUNDAY
Roasted Turkey Dinner
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.
™ & © 2024. This menu property of Quaintance-Weaver Restaurants, LLC., and unauthorized commercial use is forbidden.
