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!
Upcoming Events: Mad Hatter Tea (6/22) | O.Henry Cocktails & Jazz (every Thursday)
◊ MERGUEZ SAUSAGE FLATBREAD 14
sauce Algérienne, caramelized onions,
Boursin
◊ FRIED OYSTERS 15
lemon rouille, arugula
TRUFFLE FRIES 8
herbs de Provence, saffron rouille
◊ CRISPY ZUCCHINI BLOSSOMS 13
blistered tomato Boursin
◊ LAMB MEATBALLS 14
strawberry-mint jam, crostini
CRISPY BRUSSELS SPROUTS 14
preserved lemon vinaigrette, fried leeks,
bacon, honey-chili aïoli
CALAMARI 13
sea salt, cocktail sauce
◊ SALMON TARTARE* 18
cucumber & strawberry relish,
mustard glaze, sweet potato chips
◊ LEMON GARLIC CHÈVRE DIP 13
balsamic roasted grapes, hazelnut brittle,
crostini
ARTISANAL CHEESE
& CHARCUTERIE Mkt
bistro inspired accoutrements
PRINCE EDWARD ISLAND
MUSSELS 14/23
Riesling, fresh herbs, hand-cut fries
CHEESEBURGER* 15
lettuce, red onion, mayonnaise,
hand-cut fries; cheddar, Roquefort,
Emmentaler
◊BLACKBERRY SALAD 10
mixed greens, pickled blueberries,
fennel, chèvre, mint vinaigrette
ROASTED BEETS 10
mixed greens, Roquefort, walnuts,
truffled beet & walnut vinaigrette
VEGETABLE SALAD 7
mixed greens, Green Goddess dressing
FRENCH ONION SOUP 7
melted Emmentaler, crostini
SOUP OF THE DAY Mkt
(Please ask your server)
◊ TROUT PERIGOURDINE 28
wild rice pilaf, roasted broccolini
CHICKEN PAILLARD 26
crème fraiche mashed potatoes, French green beans
◊ COFFEE RUBBED VENISON CHOP* 37
strawberry-mint jam, crème fraiche mashed potatoes, roasted broccolini
◊ VEGETABLE NAPOLEON 23
zucchini ribbons, broccolini, blistered tomato cream emulsion,
wild rice pilaf, spinach, puff pastry, balsamic glaze
◊ GRILLED SALMON* 29
blackberry beurre blanc, crème fraiche mashed potatoes, French green beans
◊ POISSON LA PERSILLADE 32
black cod, sauce vierge, wild rice pilaf, spinach
◊ LEMONY PAN SEARED SCALLOP RISOTTO* 37
blistered cherry tomatoes, spinach, Prima Donna, chives,
hazelnut brittle
◊ BRAISED BEEF SHORT RIBS 34
brandy-peppercorn emulsion, bacon & chive potato cake, spinach
◊ BEEF BOURGUIGNON 33
slow-braised filet mignon tips, carrots, lardons, pearl onions,
red wine mushroom ragout, crème fraiche mashed potatoes
TODAY’S CHEF SELECTION, (please ask your server) Mkt
◊ GRILLED FILET MIGNON* 37
herbed chèvre emulsion, crème fraiche mashed potatoes,
French green beans
STEAK FRITES* 31
sliced hanger steak, herbed Maître d’butter, hand-cut fries
Crispy Brussels Sprouts bacon, leeks 6
Cheddar, Bacon & Chive Potato Cakes 5
French Green Beans 5
Hand-Cut Fries 4
Brussels Sprouts 5
Crème Fraîche Mashed Potatoes 4
Roasted Broccolini 5
Wild Rice Pilaf 5
MONDAY
Chicken Cordon Bleu
TUESDAY
Beef Stroganoff
WEDNESDAY
Fish & Chips
Hook-N-Line Caught
THURSDAY
Chicken Schnitzel
FRIDAY
Flounder Meunière
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.
GVG & PWB both Rated Top 100 in USA for Date Nights & Outdoor Dining! Read more.
™ & © 2025. This menu property of Quaintance-Weaver Restaurants, LLC., and unauthorized commercial use is forbidden.
