Dinner 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!

GVG & PWB both Rated Top 100 in USA for Date Nights & Outdoor Dining! Read more.

FLATBREADS

◊ SUMMER VEGETABLE
Boursin, zucchini, squash,
green onions, Espelette chili oil,
smoked gouda 12

◊ CHICKEN CHASSEUR
piperade sauce, cremini mushrooms,
Prima Donna, thyme 12

APPETIZERS & SMALL PLATES

◊ FRENCH ONION
DUCK MEATBALLS
 14
Emmentaler, chives, crostini

◊ ZUCCHINI & FETA CROQUETTES 17
dill crème fraîche emulsion

◊ BAKED CAMEMBERT 14
roasted cherry tomatoes & garlic confit,
crostini

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

STARTER SALADS & SOUPS

◊RASPBERRY SALAD 11
mixed greens, pickled blueberries,
toasted almonds, chèvre,
kiwi 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)

ENTRÉES

◊ CHICKEN SCHNITZEL 26
mixed greens, raspberries, pickled blueberries, toasted almonds, chèvre,
kiwi vinaigrette

◊ VEGETABLE NAPOLEON 23
puff pastry, zucchini, squash, eggplant, roasted red pepper cream,
balsamic glaze, wild rice

◊ PISTACHIO HERB-CRUSTED LAMB RACK* 36
red wine reduction, wild rice, spinach

◊BLANQUETTE DE VEAU* 33
carrots, pearl onions, pappardelle pasta

◊ SHRIMP & SCALLOP RISOTTO* 37
zucchini, spring onion, cherry tomatoes, lemon zest, Prima Donna

◊TROUT ALMONDINE 28
lemon caper beurre blanc, wild rice, ratatouille

◊ GRILLED SALMON* 29
Pommery mustard dill glaze, crème fraîche mashed potatoes,
French green beans

BEEF BOURGUIGNON* 32
slow braised filet mignon tips, carrots, lardons, pearl onions, red wine mushroom ragout, crème fraiche mashed potatoes

◊GRILLED FILET MIGNON* 37
blood orange béarnaise, crème fraîche mashed potatoes,
French green beans

STEAK FRITES* 29
sliced hanger steak, herbed Maître d’butter, hand-cut fries

◊CABERNET & TOMATO BRAISED SHORT RIBS* 34
cheddar, bacon & chive potato cake, spinach

TODAY’S CHEF SELECTION, (please ask your server) Mkt

Sides

Crispy Brussels Sprouts bacon, leeks 6
Ratatouille 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

Daily Plates

MONDAY
Roasted Lamb Leg Provençal

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.

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